re: Homemade Tartar Sauce

It is from Stinky’s Fish Camp and it was given to me the first summer they were open on 30A. Calvin was the manager and I watched them smoking the tomatoes and asked for the recipe. He agreed in exchange for me buying a beer for each of the kitchen staff which was I don’t remember maybe a dozen or so people. I agreed but he had to throw in the Key Lime Pie recipe which my wife wanted and we shook hands.

She went into the kitchen and drank beer with the staff while someone wrote the recipe for her and Calvin pulled their recipe binder out and wrote the tartar sauce recipe down for me at the bar on the cash register roll since their copy machine wasn’t working. I bought him a glass of wine and we shook hands again after the transaction and I thanked him. They also gifted my wife with a whole key lime pie to take with us.

A complete gracious staff and while the food was pretty much like most fry houses nothing to write home about but not bad either, the courtesy, generosity and enthusiasm the staff showed and willingness to indulge a patrons request made it a very nice experience and evening. Nice enough that I remember it all these years later.

That’s exactly why I like to go out to dinner.

I’ve made the tartar sauce many times since especially around June when my tomatoes start coming in. Good tomatoes are key. Just break it down to whatever proportion you desire and make it to taste. No need to be exact. I make a quart or two so it’s pretty easy. And it doesn’t work unless the tomatoes are smoked or roasted.