By Sandy Klim

The waters that surround Florida provide an abundance of fresh seafood. Succulent stone crabs, a delicacy native to the region, is legendary. Its taste is a bit of a cross between lobster and Alaskan king crab. Many swear that it's better than both. Uniquely distinct, with its black-tipped claws, stone crabs are often served with a spicy mustard dipping sauce. The stone crab season runs from October 15 through May 15. To aficionados of the crustacean, the kickoff of the season is worthy of a celebration in itself.

Not far behind in accolades is the mild-tasting grouper, a Florida favorite. Fried, grilled or blackened grouper sandwiches are a staple at many seaside restaurants. Local waters also provide a generous selection of snapper, tuna, mahi-mahi, lobster, oysters, shrimp and scallops.

Also native to the warm waters of the Gulf of Mexico and the Caribbean is conch, an odd, but delicious, seafood delicacy that's a bit similar in texture to clams. Conch is served statewide, but it is particularly popular in the Keys, where you'll find lots of variations such as conch chowder, conch fritters and cracked conch salads. The familiar conch shell also is a favorite souvenir for tourists.

A visit to Florida wouldn't be complete without a slice of mouth-watering key lime pie. Generally made with a graham cracker crust, this creamy, tart and somewhat sweet concoction is almost a prerequisite on restaurant menus.

Florida is a melting pot of cultures, traditions and, of course, food from around the world. Cuban restaurants share delightful dishes from their heritage such as ropa vieja (shredded beef) and arroz con pollo (chicken with yellow rice).

There's a vast variety of terrific restaurants—from four-star dining to open-air seaside dives. Don't be fooled by appearances, however, as many of these small local restaurants serve serious food—at a great price.

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For information on Florida
call: 1-800-291-9012
or go to: an.VISITFLORIDA.com