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Miami New Times
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Its full name is Captain Jim Hanson's Seafood Market and Restaurant. But why waste precious jaw time on a title when you could be wrapping your mouth around Captain Jim's grouper sandwich. The size is impressive (two fillets) and so are the accompaniments of hush puppies and crisp slaw, but what makes the sandwich so superior is the fish's freshness. The Captain is actually a fishing-boat skipper and he respects his prey -- clear from the fish counter's sparkling appearance housing the day's extensive catches. This includes local breeds of grouper and mahi-mahi, plus other fish common in South Florida waters, but not it's markets and restaurants (amberjack, bonito, grunt), and flown-in fare including Bahamian conch (don't miss the super conch fritters). Judging by his wholesale prices, the Captain also respects pocketbooks; stone crabs are generally half the price of those sold at Joe's. Here's the deal, select a variety of fish from the refrigerated cases, and Captain Jim's staff will fry, grill, broil, or blacken it for you. Try a cold draught beer to wash it all down.
It was a warm Sunday afternoon, and Brickell's high-rises loomed on the hazy horizon beyond the nearby Miami River. Quaint fishing boats bobbed on the water's rippling surface, and rays of sunlight glimmered upon the soft waves. But a few steps... More »
It was a warm Sunday afternoon, and Brickell's high-rises loomed on the hazy horizon beyond the nearby Miami River. Quaint fishing boats bobbed on the water's rippling surface, and rays of sunlight gl... More »
Stone crab season is as uniquely South Florida as the neon-colored strip on Ocean Drive. Sure, Joe's Stone Crab and Joe's Takeaway are "the" places to grab some claws and mustard sauce, but there are ... More »
Stone crab season ends May 16, bringing an end to that beautiful cracking and slurping until October. We're going to miss dipping those sweet pink and purple claws in creamy mustard sauce, but are del... More »
When dinner hour approaches at Captain Jim's, a friendly fish market that's also an informal (five Formica tables) restaurant, everybody eats in, even if they've just come for take-out. That's because while the crowd waits for orders or service,... More »
While patrons at Garcia's and Casablanca's fawn over the Miami River, residents of the landlocked north swear by Captain Jim's. While it may lack the waterfront vista that inspires seafood lovers with the morbid satisfaction of eating something just killed, don't be fooled by the fish emporium's out-of-the-way location. Captain Jim Hanson maintains a fleet in Key Largo that guarantees fresh fish every day, much of it finding its way to high-end restaurants around town. His island know-how... More »
Ceviche is to South Florida what ice cream is to the rest of the nation: a refreshing, warm-weather treat that comes in so many flavors that Baskin-Robbins is blushing with envy. There is tuna ceviche with crabmeat, shallots, jicama, and black beer sorbet at Ola on Ocean. Salmon with watermelon, sprouts, avocado, and chilies at Chispa. And Cacao wows with chunks of Mexican guachinango fish and poblano peppers. Still, sometimes chocolate and vanilla are more satisfying without the cookie... More »
BEST SMOKED FISH Captain Jim's Seafood 12950 W. Dixie Highway North Miami 305-892-2812 Captain Jim's will leave your stomach and your wallet full. And what Jim's lacks in location (a homely strip of shops in North Miami) and décor (fish nets, rudders, shells, and other nautical accessories) it makes up for with the menu. Manager Ryan Harper says that he couldn't very well give away the secret recipe to their amazing smoked fish, or any of their award-winning seafood recipes for... More »
This place's actual full name is Captain Jim Hanson's Seafood Market and Restaurant. But no one would waste time wrapping their mouths around that moniker when they could be wrapping their mouths around Captain Jim's grouper sandwich. The size is impressive (two fillets) and so are the accompaniments of hush puppies and crisp slaw, but what makes the sandwich so superior is the fish's freshness. The captain, who really is a fishing boat skipper, respects fish, as is evident by the sparkling... More »
It's not the bread. It's not the toppings. It's not even the tartar sauce, though when it's homemade it can only help. The ineluctable element that makes a fish sandwich worthy of wonder is the fish itself: fresh, moist, and succulent, drawn straight from the water and filleted. When it comes to that core ingredient, there's no one we appreciate more than Capt. Jim Hanson, lifelong Miami resident and veteran commercial fisherman. At his seafood market-cum-quaint-neighborhood eatery, you can... More »
Most conch fritters should be called "conch-flavored fritters," so little actual shellfish is represented. In fact, calling them conch-flavored would even be stretching it since the main taste impressions most of these deep-fried balls leave are: 1) traditional leaden cornmeal batter, no doubt invaluable in Florida's pioneer days when fritters doubled as cannonballs to knock out the Spanish armada; 2) too much too-old grease; and 3) too many chili peppers to mask the taste of too-old grease.... More »
Despite the fact that conch fritters are a South Florida specialty, diners need to bring their own microscopes to find the conch in fritters served at most seafood eateries. Not at this friendly fish market, which is also an informal restaurant (five Formica tables) and prepared-foods take-out joint. Jim Hanson, a Miami native, makes fritters that are positively packed with super-size chunks of perfectly tenderized conch, as well as onion and both sweet and hot green peppers. The unusually... More »
We'll tell you straight off the bat -- or fishing line, if you prefer: This seafood market and restaurant has absolutely no charm. Bare (fish) bones to the extreme, the market features only a few kitchenette-style tables, plastic and paper tableware, and a powerful aroma of freshly scaled fish. So why does it win? Easy. In order: Captain Jim's fresh garlic crabs, a three-and-a-half-pound bucket of which will run you only $16.95. A pile of fried Key West shrimp for $7.95. (Captain Jim does a... More »
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