Stretching only ten miles, the islands of Marathon are right in the middle of the chain of the Keys islands. Traditionally a home to fishing and marine activities and beachside restaurants, the city loves its stone crab, lobster, and other fresh seafood that come straight from its waters. Local chef John Mirabella has become one with the local seafood and community, immersing himself completely, so I asked him to take us on an edible tour of Marathon.
Growing up aboard a sailboat in Titusville, Florida, he is quite familiar with the sea. He spent his childhood sailboat racing and traveling, all the while catching dinner in the fresh waters below. While he has cooked his whole life, before becoming a chef, John spent more time on the sea by working for the US Navy. Today, the locals know this Marathon chef and his wife Arlene by name and enjoy eating at his island restaurant, Castaway.
The waterside restaurant is known for its impeccable seafood, including fresh daily sushi rolls, but ask the restaurateur what his favorite hobby is and it’s actually one step before cooking, spearfishing, 200 feet below the surface. Not only is John’s activity adventurous, but it brings some amazingly fresh seafood straight into his restaurant. One of his favorite catches to serve is the invasive lionfish, which is perfect for ceviche. Chef John admits that the connection between the fishing and culinary communities is strong, something that can be seen on his menu as he tries to take the invasive species out of the sea to prevent them from further harming the environment.
Courtesy of Castaway Waterfront Restaurant and Sushi Bar in Marathon Key, Florida