Big Ray’s Fish Camp immerses body and soul in every seafood dish

Frenchy’s. Pavilion of Palms. Dockside Dave’s. There is no end to the list of great grouper sandwiches in the Bay Area, but if you haven’t tried the delicious Big Ray’s Fish Camp dish, it may be worth satisfying your craving.

The Tampa staple here focuses on fresh ingredients, and as a result, the menu isn’t huge. The owner, Nick Cruz, is from Tampa.

He grew up watching his grandfather fish and learning the ropes – a few blocks from Ballast Point Pier. Nick’s summers were spent learning how to clean and cook peaches. This passion for fishing eventually led to Big Ray’s Fish Camp.

Its original location is on Interbay Boulevard in South Tampa, not far from where Nick went fishing with his grandfather. The recently opened their second location in downtown Tampa.

On the menu: Grouper Reuben, Shrimp Po’Boy, Shrimp Corn Dog, Grouper Cheeks, and, of course, the Grouper Sandwich.

READ: 50 years at Bern’s Steak House: the last original employee of an iconic restaurant to retire

Big Ray’s Fish Camp is this month’s Backing the Bay grant recipient on behalf of the Vinik Sports Group. This is a program launched to give a boost to local businesses affected by the pandemic. Businesses receive a $ 50,000 grant for marketing and advertising.

Learn more about Big Ray’s in visit the restaurant website.

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