By Tara Roberts

You may come to the Florida Panhandle for the sugar white sands and clear emerald green waters, but the abundance of fresh seafood will keep you coming back.

Destin is not called the “World’s Luckiest Fishing Village” for nothing. The whole month of October is devoted to the sport with an annual fishing rodeo (for those who have never been to a fishing rodeo, small, wet saddles are not involved). So, when visiting the Emerald Coast what better meal to order when dining out than fish.

The only problem, and it is difficult to even classify this as a problem, is what type of fish to order. On the Emerald Coast, especially in Destin and Fort Walton Beach, the fishing fleet hauls in a fresh catch every day. You can literally watch the crews unload the catch-of-the-day for local restaurants. You may even spot the boat that brings in your evening dinner.

While not necessarily unique to the Emerald Coast there are certain species that are considered menu staples in most area restaurants. Each offers a taste and texture all their own. Depending on how the chef prepares your entrée, you can order dishes that feature some of the most delectable fish in the world.

Any of these choices are excellent whether fried, grilled, blackened, broiled, stuffed or baked. The choice on where to dine is almost as unlimited as the choice of how to have your fish prepared. Because of the unparalleled freshness of the catch, fish from the Emerald Coast is delicious any way it is cooked.

Amberjack
Its firm white flesh is ideal for grilling. A moist, but not overly oily fish, Amberjack is often served “blackened” or as a sandwich. An adult fish can weigh more than 150 pounds, with smaller fish only reaching about 15 pounds. The large size lends itself to filleted steaks, or the meat can be smoked and used in a spread or salad.

Mahi Mahi
Also called Dolphin Fish, Mahi Mahi is not actually part of the dolphin family. Firm and lean with large flakes similar to tuna or salmon, this fish typically holds it shape well when cooked. It can be broiled, poached, steamed, baked or fried. Mahi Mahi, with its slightly sweet taste, is considered by some as the best eating of the finfish.

Grouper
Identified by small flake meat, grouper is a very mild fish. Also an extremely lean fish, grouper tends to get too dry if it is overcooked. It does well prepared with a marinade or sauce to offset the dryness. Grouper is excellent when stuffed with crabmeat or shrimp, or pecan breaded.

Snapper
When in season this fish is very versatile, working well with almost any sauce or marinade. Snapper is an excellent choice when grilled or blackened. A mildly sweet fish, snapper does not overpower its seasonings. The pink to red flesh is tender, firm, moist and lean.

Pompano
A flaky white meat that is reminiscent of trout but without all the bones, pompano can be slightly oily. Considered a gourmet’s favorite, pompano is the region’s most expensive catch. A moderately flavored fish, pompano is delicious baked, grilled or served with a seasoned lemon-butter sauce.

Mullet
This popular local favorite is so well loved that it has an annual seafood festival held in its honor each October in Niceville. Characterized by a distinctive fish flavor, mullet is most often served breaded and deep-fried, or smoked. Mullet’s recognizable fish flavor may be too strong for some diners, but locals favor this fish more often over any other. Mullet roe and gizzards are also considered a delicacy.

Oysters
Obviously not a fish, it would be remiss to not mention oysters when discussing the virtues of Florida seafood. Many local restaurants insist on serving only Apalachicola oysters.

Apalachicola, a small fishing village in Franklin County, harvests more than 10 percent of the nation’s oysters and more than 90 percent of Florida’s supply. More than 1.8 million tons of oysters are farmed there annually.

Recent hurricanes and red tides have wreaked havoc on the oyster beds, but the industry is making a slow, and steady comeback. Still, diners are cautioned about eating raw or unshucked oysters. Often prepared as part of a stuffing or in a sauce over other fish, oysters are also served fried, baked on the half shell, or in soups and chowders as an appetizer.

No matter which fish you choose, the quality and the freshness of the catch almost guarantees your dinner will be a delicious meal to remember.