FLORIDA CHARM

Dis for Dredged, as in fresh grouper enrobed in slivered almonds, then crusted.

Eis for Everyone who attends and tastes — all enjoy!

Fis for Frog legs that slept in the ‘Glades last night, out in airboat country.

Gis for fresh-off-the-boat Grouper, blackened, fried, grilled or extra crunchy.

His for Hard shell, as in oysters, steamed or Rockefeller, from Goodland Shellfish Co.

Iis for Innovative eating, as in must-try swamp cabbage from LaBelle, Florida.

Ksounds like Cocktail, as in shrimp, hand-crafted by Everglades City school kids. The rumors of a super-secret sauce abound. Grades K-12 benefit from festival funds, btw.

Lis for Lobster rolls, handmade with Maine hard-shell bugs, to use Northeast slang, for this cold-water delicacy of the deeps.

Mis for Mullet, expertly seasoned and fried and not to be missed. The stuff is miles ahead of any other product, truly a delicacy.

Nis for Never, as in you will never get the family recipe for stone-crab paella available only at Everglades Seafood Festival, served Cuban-style.

Ois for Life Changers Outreach, where barbeque is the specialty from a group that turns lives around by cooking and selling unique gift items at their merchandise booth.

I got you through the first letters of Everglades Seafood Festival offerings. You’re on your own to discover the last few. And please remember moderation, all things in moderation. FCM

Roundup

Everglades Seafood Festival, Everglades City, Florida, Feb. 17-19, seafoodfestboard.com (email), evergladesseafoodfestival.org

Florida Stone Crabbers Association, stonecrabbers.com

Everglades City/Gateway to 10,000 Islands, florida-everglades.com

Collier County centennial, colliercounty100.com