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Hogfish Bar & Grill Restaurant Review: Located on Stock Island --- the lower-rent key just north of Key West, which still supports a working fishing industry (not just cruise boats and other tourist-oriented watersports) --- this locals' hangout is a find for diners who like their seafood fresh rather than fancy. Not surprisingly, the specialty is hogfish, a mild, diver-caught fish with delicate meat. The house specialty is the slightly overwrought “killer” sandwich (lettuce, tomatoes, tartar sauce, Swiss cheese, onions and mushrooms, on Cuban bread), but if possible, taste this specialty more simply: grilled, or in fish tacos for a special treat. The restaurant’s shrimp dishes made with fresh (never frozen) Key West pinks come as basic shrimp and grits, New Orleans "BBQ" (spicy, butter-poached) style, or simply steamed in the shell with Old Bay seasoning and served with melted butter. For those who must, there's also a full range of Tex-Mex items, chicken wings and other bar food you can get anywhere. The difference is, here you enjoy them next to a shrimper in white rubber boots, a master woodworker whose shop is right down the dock, and a sailor with a parrot on his shoulder: a typical Stock Island bar crowd, in other words.