Stinky's Fish Camp - Lunch report

[robertsondavies]

Went to Stinky's Fish Camp today for the first time, although I've heard mostly all positive things about the place. Great overall experience for lunch,

All in our party agreed that the salad that sits under the protein of choice ordered was delicious and different.. makes it feel somewhat healthy paired with fried shrimp or grouper, rather than the ole basket o fries deal.

Service was very attentive, and helpful in a comfortable manner, and pricing was reasonable.

My son ordered the shrimp basket with fries, and of course we all stole some of his fries. My only food suggestion would be for Stinky's to stop using those darn "engineered" or "coated" fries - yes they're slightly cheaper, but it is very slight, and for a place that puts so much emphasis on quality ingredients elsewhere on the menu, they ought to consider ditching the "engineered" french fry, for the 4 cents per serving it will cost, but that's my two cents towards coffee.

All in all, an excellent experience, and will be back for dinner, or some oysters soon.

 

[Douglas the Intrepid]

Try the Stinky's Stew sometime. Its the ambrosia of the gods! ;-)

 

[Beach Runner]

We were there today for lunch as well. Hubby's andouille po' boy was out of this world. And the Great Big Salad with fried shrimp was simply divine (and with lots of shrimp, BTW).

My only problem at Stinky's is that the HVAC system is poorly designed and is very drafty. We always get cold there unless it's summertime. I mean, we'd hang out and drink more of their great selection of beers if we weren't shivering.

 

[Em]

Stinky's Stew is delicious, as the bbq sandwich and burger. Try the burger topped with fried brie if you really want a treat. I love their fried shrimp, but wish they would put more than 5 in a basket.

The best and most food for the dollar is that bbq sandwich and it is oh so good. Their gumbo is also pretty good, but I save that for the winter months.

 

[Allifunn]

My only food suggestion would be for Stinky's to stop using those darn "engineered" or "coated" fries - yes they're slightly cheaper, but it is very slight, and for a place that puts so much emphasis on quality ingredients elsewhere on the menu, they ought to consider ditching the "engineered" french fry, for the 4 cents per serving it will cost, but that's my two cents towards coffee.

I might be wrong, but, I believe the fries are used because of the after frying life they have. These fries hold up better under a warming light, so they don't get "mushy" after frying. I used these fries at the sorority house and the girls loved them. I do not think they are less expensive at all. Red Bar now uses these fries and I think they are coated with potato starch.
Drenched in ketchup, all fries are good to me

 

[NSully]

ahhhh Stinkys....my personal favs include their chicken and sausage gumbo and of course the BEST Bloody Mary on 30a.

 

[robertsondavies]

I might be wrong, but, I believe the fries are used because of the after frying life they have. These fries hold up better under a warming light, so they don't get "mushy" after frying. I used these fries at the sorority house and the girls loved them. I do not think they are less expensive at all. Red Bar now uses these fries and I think they are coated with potato starch.
Drenched in ketchup, all fries are good to me

i know you know food, and I see what you're saying, but I don't agree with your conclusion. I'll have to research this, but I understood they were cheaper.. they come from 2nds and 3rds potatotes, not usable for regular fries, so they mush these ones up, and infuse them with chemicals, shape them into the shape of a french fry, and they apply a coating so they'll retain the shape. I also understand they are cheaper, and I'm sure somewhere in the "coating" is a special sauce meant to give the manufacturer one more selling point, ease of use/shelf life. Burger King execs, who are short sighted bottom line hogs, have gone the way of engineered fries - they're saving money in the short run... cafeterias have gone this way on masse.. YES... McDonalds and Wendy's have not, but may in the future.

It's an interesting discussion, and I have much to learn about it... what I learned above may be outdated, but comes from a few years ago when I was working for an evil investment bank, and heard QSR execs talk about profit enhancing menu adjustments. I suppose the more ketchup you slather on it, the less it all matters, sort of like how people get better looking at last call. ;-)