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The worst way to find fresh fish and shellfish is to follow your nose. If you can smell it, it's already bait. The best way to find fresh fish and shellfish is to follow I-95 to Boynton Beach Boulevard to a funky-looking little concrete block building just a Key West pink's toss from everybody's favorite amateur speedway. In the more than 15 years since purchasing the market from the grandson of namesake Capt. Frank, ex-New Yorker Joey Sclafani and family have made it into something of a mecca for discriminating piscavores. The selection of seafood, from both local and other East Coast waters, is as diverse as it is pristinely fresh: Key West pink shrimp or the sweet reddish specimens from around Cape Canaveral, live soft-shell crab in season, locally caught grouper and mahi and yellowtail snapper, dry-packed scallops, and sushi-grade tuna. And though the shop is tiny, with more room for seafood than people, the only smell is the clean, briny tang of the sea. The nose knows.