Commissioner Adam H. Putnam

Florida Agriculture: 500 Years in the Making



Let’s get Coach Leonard Hamilton’s take on some of the great selections coming from Florida’s Gulf Coast.

Coach Donovan:
Just based on versatility, I’d start with Shrimp. I see a lot of potential there.

But you can’t rule out Stone Crab -- or Blue Crab, for that matter.

And Spiny Lobster takes it to a whole new level.

I can’t speak highly enough about Oysters -- or Clams -- both are great.

Grouper -- and Snapper; I’d go for either one without hesitation.

With this line-up, nothing beats Florida Gulf seafood.

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