Every morning before the sun kisses the horizon, I’m already thinking about the boats coming in. After thirty-five years at The Poop Deck—starting as a wide-eyed fifteen-year-old who could barely reach over the ice bins—I still get that same flutter of excitement when I see our fishermen returning with their bounty.
You know, when I first started presenting the day’s catch directly to guests, some folks thought I was a bit mad. “Why not just put it on ice behind the counter like everyone else?” they’d ask. But here’s the thing about island life that I’ve learned: authenticity isn’t just about what you serve, it’s about how you serve it.
When I walk up to your table with that gleaming Nassau Grouper, its eyes still bright and clear, or those magnificent Stone Crab Claws that were dancing in traps just hours ago, something magical happens. You’re not just ordering dinner—you’re becoming part of our island story. You’re connected to the fisherman who knew exactly where to drop his nets, to the waters that have fed our people for generations, to the very essence of what makes Bahamian cuisine so special.
“You pick it, we cook it” isn’t just our motto—it’s our promise. Grilled with a kiss of lime and local herbs? Blackened with spices that’ll make your taste buds sing gospel? Or perhaps steamed in our traditional island fashion? The choice is yours, but the quality is guaranteed.
Because here in The Bahamas, we don’t just serve fresh fish. We serve the ocean’s daily autobiography, one perfectly prepared plate at a time.
Come taste the difference that decades of island tradition makes. – Freddie
Freddie Lightbourn has been with The Poop Deck for over 35 years, starting as a teenage employee and growing into the Managing Director who continues the restaurant’s tradition of excellence. When he’s not ensuring every guest has the perfect Bahamian dining experience, you can find him chatting with local fishermen or the guests he loves or taking a moment to drink in the sunset.
