At Hogfish Harry’s, the hogfish is naturally the star of the show.

Chef's Table


Homage To Hogfish

For Hogfish Harry’s culinary director, Everett Fromm, the restaurant’s namesake fish serves as a canvas for masterpiece dishes.

Everett Fromm so admires the unsung hogfish that he and his partners changed the name of the former Island Gypsy at Naples’ Park Shore Resort to Hogfish Harry’s when the restaurant reopened after renovations and rebranding in October. “I love hogfish due to their beauty and mild flavor,” Fromm, the restaurant’s culinary director, says. “It can be prepared a lot of different ways.” The chef got creative while designing a fresh yet light dish to enhance the star of the plate, his beloved hogfish. Looking for a dinner special both rustic and refined, he conjured up a pan-roasted hogfish with melted leeks, jumbo lump crab, blistered tomatoes and charred citrus beurre blanc. Hogfish, often known as hog snapper because their textures are similar, is a member of the wrasse family, which is seen more often in aquariums than kitchens. Despite its less-than-glam name, the hogfish’s popularity has climbed in the past decade or so from a relative unknown to a fish cherished for its delicate flavor. The Florida Keys helped popularize the fish, which prefers a reef habitat and is usually spear-caught. Restaurants can easily source it from Mexico’s Yucatán Peninsula, Fromm says. The chef consistently features the hogfish as a special, but also offers it crispy and fried in a sandwich for lunch and dinner or grilled with pineapple and ginger reduction on the dinner menu. Another multilayered, popular special features grilled hogfish with stone crab and English peas, Li
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