‘Gulf to table’ seafood: Stinky’s Fish Camp serves up fresh and local eats

Stinky's stew

Partner Chef Todd Misener holding Stinky’s Stew (shrimp, mussels, oysters and snow crab legs with corn, potatoes, tomatoes and basil butter broth).

Kristiana Scott | The Sun
Published: Wednesday, June 11, 2014 at 16:07 PM.

In the small community of Dune Allen sits a big (and smelly) attraction — Stinky’s Fish Camp. A Seafood and Wine Bar, Stinky’s Fish Camp has been serving fresh seafood to the people of South Walton since it opened in 2007.

“Our concept is based around fresh and local fish,” said Jim Richard, owner and chef at Stinky’s Fish Camp. “When you bite into cobia that was caught that morning, or a flounder gigged at the bay the night before — there’s nothing quite like it.”

Richard puts his own South Louisiana flair on the food, serving everything from a catfish and short rib surf and turf, to local oysters “all day, all ways.”

And he said despite the quirky name, Stinky’s is upscale food in a more casual atmosphere.

“Our restaurant gives you a good taste of local color and flavors,” Richard said. “We take a Gulf-to-table approach to our menu, and you can tell the difference.”

Another reason Stinky’s’ customers keep coming back, Richard said, is the staff.

“Our staff is a great representation of what South Walton is all about,” he said. “We represent that hospitality of the South and the style of our local area. It’s the people that really make it special.”



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