|Common: to 15 pounds
Closed Season: None
Size Limit: 20″ pinched tail
Bag Limit: 1 per person
Florida Record: 39lbs., 8ozs.
|Color brownish red: lining of mouth scarlet-orange; blotches on sides in unorganized pattern; second spine of dorsal fin longer than others; pectoral fins longer than pelvic fins; squared off tail; margin of soft dorsal black with white at midfin; black dots around the eyes.Game Qualities: These grouper will find any piece of structure to hide in and cut you off once hooked with their brute strength. They are also known to wrap your line around underwater rocks.
Fishing Tips: Pretty much the same menu as the Gag and Black grouper, which includes pinfish, squid, and sardines. Gags can even be found inshore around docks and bridges as they age from juvenile to adult.
Food Value: Excellent table fare, one of the most sought after commercial fish in the Gulf of Mexico.
You’ve Gotta Try Captain Wayne’s Kamakazi Grouper: 1. Combine tequila, triple sec, lime juice, garlic, salt, and oil. 2. Place fish in a single layer in a flat dish. Pour tequila mixture over, and marinate for 1/2 hour at room temperature, or 3 hours in the refrigerator. 3. Just before serving, combine tomatoes, onion, chili, cilantro, sugar, and salt to taste to make fresh tomato salsa. 4. Remove fish from marinade (reserve), and pat dry. Brush fish on both sides with oil, and grind pepper over it. 5. Cook on greased grill over high heat until flesh is opaque (about 4 minutes per side). 6. Boil sauce in a saucepan for about two minutes, remove and discard the garlic cloves, and spoon over fish. 7. Serve alongside fresh tomato salsa.