PINELLAS COUNTY, Fla. — Dwight Hudgins casts his artificial bait at life in the water at Lassing Park, a piece of undeveloped shoreline south of the St. Pete Pier.

He waded out about 20 feet, the water just past his knees.

“It’s amazing when you can get out here, catch a fish, bring it to the shore and eat it. There’s nothing fresher than that,” said Hudgins.

Dwight Hudgins is the Dreaded Fisherman- fisher, catcher and cooker of fish; and, maker of spice rubs to go on them.

“The water is beautiful and warm and it always brings me back to my grandfather when I’m fishing,” said Hudgens. “He introduced me to living and eating during the season.”

So whatever is available—that’s what you eat.

This day--it’s pompano.

It’s the same philosophy for Sharon Young of Barbara’s Kitchen as she prepares a salad on the shoreline.

“I use a strawberry jam in honor of strawberry season right now I did a strawberry vinaigrette.”

Young was kind enough to offer this recipe for all to try. 

Strawberry Vinaigrette

Ingredients
1/2 cup of Barbara's Kitchen Strawberry Jam
1/2 cup of olive oil
1/2 cup of distilled vinegar
1/2 tsp. of the Dreaded Fisherman Blackout Salt and Pepper
1/4 cup of fresh basil
1/2 tbsp. of honey

Method
Place all the above ingredients in a food processor and blend together.
Serve over your salad.
Delicious!

To season his fish, Hudgins grinds dried citrus peels and long African black peppers.

“It’s a little bit stronger and pepperier than a regular peppercorn,” said Hudgins. “It has a little woodsy taste to it. It has a little chocolatey and licorice taste to it.”

Once cleaned, Hudgins slices the fish diagonally three time starting behind the gills-- and seasons liberally, making sure it goes in all the nooks and crannies.

And then it goes on the grill.

“With the fish, we cook until it’s flaky and pretty much falling off the bone,” said Hudgins.

Hudgins tops with peach salsa before the fish finish cooking.

And we turn them into tacos.

As fresh as you can get.