This fine eating fish is one of the few snappers that may be found in shallow estuarine waters around the Gulf. Individuals may mingle with aggregates of pinfish or pigfish around wharfs, and provide a rare but delightful treat for a young angler who catches a genuine snapper from that friendly spot on the boathous pier.
Gags are common from the Carolinas, around Florida, and throughout the Gulf. Most "black grouper" from the Gulf are really gags. The placement of the many artificial reefs in shallow shelf waters of the Gulf in recent years has greatly enhanced the gag grouper fishery.
The Gulf of Mexico is the center of abundance for northern red snapper. This is one of the Gulf's most important fish species; about eight million pounds are taken in United States waters annually. Its esteemed reputation as one of the finest food fishes in the world is well deserved.
The color of the lane snapper is the quick and easy way to distinguish it from other snappers. It is basically a rich red color, but with about 8 or 10 yellow-gold parallel horizontal stripes along the side, and a large black diffuse spot under the dorsal fin.
Red groupers are most abundant in the eastern Gulf of Mexico. Most specimens taken by charter boat fishermen are in the two to five pound class, but red grouper may exceed two feet and thirty pounds. It is one of the more popular and commonly caught grouper species of the Gulf.
The gray triggerfish is a very wide-ranging fish in the western Atlantic, recorded from Canada all the way to Argentina, and throughout the Gulf of Mexico. It is a very fine food fish, and is also a valuable commercial species.
This snapper favors rocky reefs in moderate to deep shelf areas. Aggregates accumulate on the flatter tops of reefs, or along gentler sloping reefs, avoiding steep drop-offs and ledges and frequent the mid-water column over the reef proper.
There is no doubt that scamp is one of the most highly esteemed food fishes in the Gulf, served at the finest seafood restaurants, commanding a price comparable to red snapper or pompano.
Barracudas are voracious predators and hunt using a classic example of lie-in-wait or ambush. They rely on surprise and short bursts of speed (up to 30mph) to overrun their prey. Larger barracuda are more or less soliotary in their habits. Their food is composed slmost totally of fishes of all kinds.
Spadefish are superb eating, and when the right spot is found along with a school in the right mood, a nice catch of pound-weight spadefish is a real possibility. Beacause of their flat shape and fine white color of the flesh, they are especially attractive as a broiled main dish.
Most Gulf fishermen might not be surprised to learn that there is more than one variety of amberjack. Actually, there are four. The common names for these are greater amberjack, lesser amberjack, Almaco jack and banded rudderfish. Federal and state minimum sizes on amberjacks make it imperative that you release any little jacks of whose ID you're not absolutely certain.
This is the largest of the mackerels in our region, reaching at least six feet in length, and weights approaching, perhaps slightly exceeding, eighty pounds. Throughout most of the Gulf, the king is a favorite offshore game fish, accessible to thousands of sportsmen with modest-sized craft.
Cobia are attracted to large objects, including buoys, ships, sharks, turtles, and giant rays. Anchored vessels are always likely to harbor a cobia or two, and a live croaker or well-maneuvered lure will often be struck in short order. This fish has more popular names than most any other. Along the Gulf they are known as cobia, cabio, ling, lemon fish, and crabeater.
A cult of anglers has materialized who specialize in "blackfishing." The basic plan is to use long cane poles and live bait, lowering the bait within a perimeter of pilings, buoys or other obstructions. If nothing strikes in a few minutes, it's on to the next spot. The fighting abilities of blackfish are renowned. Imagine catching a twenty-pound bluegill!
Spanish mackerel are fast-moving, voracious predators, usually traveling and feeding in loose schools. They favor the shallow shelf waters, occasionally foraging into the lower, saltier areas of the estuaries. Sardines and especially anchovies are their main staple, and their presence and abundance is often refleted by that of the anchovy schools.