Fishing Report for the Florida Panhandle
Capt. Alex Crawford
September 4, 2003
Carrabelle - Saltwater Fishing Report
Groupies of the finest kind. Red groupers are one of the most beautiful fish in the sea. With their gorgeous red skin and vivid white spots, these finny critters are very tropical looking. And we commonly target these beauties in the Gulf, particularly on coral reefs, their favorite residence.
Yesterday, a father and son team from Ala-dam-bama joined me for a Gulf excursion out to the east in only 45 feet of water. We set up only 5 miles south off the eastern end of St. George Island on a large coral reef, where I knew the groupies would be partying.
Originally, we planned to target specks and reds in the Bay, but recent rains have deteriorated the water quality, dispersing the fish and sending large mats of hydrilla floating everywhere. So, plan B was to sneak out into the Gulf to grab a few dinner groupers in between class 6 storm cells.
Some folks refer to the red grouper as old garbage mouth. This is a reference to the fish’s affinity for eating almost anything offered. At times red groupers will eat a fresh dead pogy and refuse a live bait. They also have a taste for California calamari-grade squid, as do I. Cut baits like squirrelfish, grunts, cigar minnows and jacks all work well when these bucket-mouths are in a dining mood.
One side note of interest here. Over the years of bottom fishing for groupers, I’ve noticed a distinctive pattern. When the current (horizontal velocity) slows, the groupers get a temporary case of lockjaw. They stop eating for about an hour. It is a good time for my anglers to take a break and eat lunch. Another unmistakable indicator of the dead bite is when we start catching remoras and blowfish. Invariably, the signal that the bite has returned anew is that someone catches a red grouper and usually a short. Don’t ask me why this always happens, it just does.
Another grouper tip is to use heavier leaders. Eighty usually works fine, but some Captains go to 100. Coral is razor sharp. Big bubba groupers are adept at “rockin’ you up.” They eat your bait and, at the speed of double triggers, swim into their coral abodes. By flairing their sizable gill plates, they refuse to budge. My only solution for this crafty move is to put on my air and swim down and have a brief conversation with bubba.
Larger specimens tend to be a little wormy during late summer. This is a non-issue because proper cooking renders red grouper fillets safe for human consumption. Many restaurants will exclusively serve red grouper because it is less expensive than gags. Typically, gag groupers command about 50 cents more per pound on the hoof. Some grouper aficionados swear they can tell the difference in taste and that gags are superior in flavor. I would challenge that, especially when fried.
Another local delicacy is fried grouper throats. We cut out the throats of the larger fish and fry them in peanut oil at about 400 degrees very quickly. This dinner party requires large volumes of your favorite ice-cold beer. Toss a few seabass fillets in the fryer just for fun. It is the pi`ece de r`esistance!
Til next tide, tight lines and solid hookups,
Captain Alex Crawford
www.topknots.com
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