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nlike other Florida festivals that bill themselves as a “seafood” event, the Original Marathon Seafood Festival is the real deal. Forty years ago, the festival was organized by commercial fishermen. The same holds true today, in 2016.

Stone crab

Stone crab meat is sweet and delicious and most commonly served with mustard dipping sauce. Did you know the fishery is completely renewable? Fishermen take only the claw before putting the crab back in the water.



ndation Pigeon Key Fou

M A C R E UM&M en C ter Marine Science Starts at $350 per Session

Solar-Powered Accommodations

Overnight campers are housed on-island in our three historical dormitories. Dorms include bunk style sleeping arrangements, bedding, full bath facilities, air conditioning and more.

On a Secluded Island!

Fishing Campfires Dissections Field & Water Games Underwater Obstacle Course Reef Fish Identification Invertebrate Lab & Touch Tanks Optional SCUBA Cert. (12+ yrs) Snorkeling around Pigeon Key and at Sombrero Reef

2016 Dates

Fresh from Keys waters is the Florida spiny lobster, nothing like its Northern cousin from Maine. Our “bugs” don’t have claws nor grow as large and the meat is a bit saltier and a bit chewier than its Maine cousin.

June 27th - July 1st day only July 11th - 15th day & overnight July 25th - 29th overnight only August 1st - 5th day only Day: 8-16yrs • Overnight: 10-16yrs Day Camp: 9am-5pm

Questions? Contact 412-889-8308 •

Mahi Mahi

Mahi fish fillets will be the fish of the day on the heaping plates of fried goodness. Alive, the fish has a stunning iridescent coat of blue-green colors. Cooked, it’s a clean white meat with a mild taste and firm body.

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Key West Pinks

Shrimp found in local waters can grow to enormous sizes — think small lobster. At the seafood festival, they are served steamed, sprinkled with spices and ready to peel. The shrimp are sweet and plump and tasty.

Conch ceviche

Ceviche is like a cold salsa made with raw fish. By the time it’s done marinating in the base of lime juice, however, the meat is considered “cured.” Ceviche also features a healthy dose of fresh cilantro and onion.

Conch frit ters

Conch is a shell fish, carefully harvested from gorgeous pink-lipped shells. The fish is cut into tiny pieces, or ground, then tenderized. It’s added to the fritter batter and dropped into boiling oil, served piping hot with a side dish of red cocktail sauce.

Edward Jones celebrates the 40th Anniversary of the Marathon Seafood Festival. Sarah A Cizmas, CFP®, AAMS®, CRPC® Financial Advisor .

11400 Overseas Hwy Ste 220 Marathon, FL 33050 305-743-6121 23

Marathon Seafood Festival