Chef Craig Whyte has worked in South Florida restaurants for 33 years and prepared all types of amazing seafood dishes, but it wasn’t until two weeks ago that he finally went offshore fishing.

His day with Pat Utter aboard Capt. Dennis Forgione’s Free Spool out of Haulover Marina in North Miami Beach was educational and enjoyable.

It also resulted in several fish that Whyte prepared at Utter’s restaurant Shenanigan’s Eastside Pub & Barbecue, where Whyte is the head chef.

He caught a kingfish and several bonitos on the trip and Utter, Dale Salkeld and Neil Krefsky also caught a mutton snapper, almaco jacks and a dolphin, among other species. But perhaps the biggest highlight, aside from Whyte’s first saltwater fish, was Utter’s son Matthew, 11, catching and releasing his first sailfish on a live pilchard and a 12-pound spinning outfit.

 

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