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Jacksonville runs a crab economy the food press never mapped — garlic-butter boils on the Northside, a market-with-a-fryer on Cassat, and a river shack by the Mayport ferry. The boil map, ranked.
Most 'Mayport shrimp' in Jacksonville is imported. Here's where to find the real thing — from Safe Harbor's working dock to Singleton's 1969 institution — and what makes Jacksonville's Atlantic seafood scene different from the rest of Florida.
Drive Highway 98 between Apalachicola and Carrabelle in October and you will pass pickup trucks selling oysters out of coolers, hand-painted signs for mullet smoked that morning, and shrimp boats unloading at docks where the restaurant kitchen is fifty feet from the boat. This is
