The 2020 Greater Amberjack season for Gulf state and federal waters will open May 1st-31st and August 1st – October 31st, 2020. The daily bag limit is 1 per person, per day and must be a minimum of 34” to the fork.

Amberjacks are a pound for pound hard fighting fish. They are often to referred to as “Reef Donkeys” because of their fighting strength. They prefer live bait and can be found schooling around nearshore and offshore structures in the Gulf such as reefs, wrecks and pieces of steal. Amberjacks can grow upwards of 60 inches in length and up to 176lbs. The most common found are 40 inches and 40lbs and under. The Florida state record is 142lbs and was caught near Islamorada. Amberjacks are a firm fish and can be cooked a variety of ways. One fish can yield quite a bit of meat and set a feast for lots of mouths. Here is one of our favorite ways to prepare Amberjack.

Microwave Fish Tacos

(YES, you read that correctly!)

You will need:

Soft butter, Margarine (Country Crock is what I use)

Cavenders Greek Seasoning

Slap Yo Mama Seasoning

Shredded Lettuce

Diced Tomatoes

Shredded Cheddar Cheese

Soft Tortillas

Your favorite salsa

Microwave

1) Prep your fish. Cut out any bloodline and cut into 3-4-inch-wide strips. You don’t want the filet to over hang your plate.

2) Place strips on plate and cover with butter completely.

3) Top with seasoning of your choice. We do a variety of each. The Slap Yo Mama will be spicier then the Cavenders.

4) Cook on high for 3 ½ minutes or until you can put a fork and twist with them flaking apart.

5) Prep your tortillas with lettuce, tomatoes and salsa. Then add one filet and top with shredded cheese. Enjoy!

The 2020 Gray Triggerfish season for state and federal waters in the Gulf of Mexico will open March 1st, 2020 and go until May 1st, 2020. The season will close for May, June, and July but then reopen August 1st 2020 and go through December 31st, 2020. (If the max quota for the Gulf is reached, earlier season closures are possible.)

The daily bag limit for Triggerfish in state and federal waters is 1 per person, per day. The minimum size to harvest is 15” to the fork. Triggerfish are usually found on hard- bottoms, reefs, and ledges in water that usually exceeds 80ft deep. Because of their habitat they are usually are caught alongside the famous Red Snapper. Triggerfish typically prefer cut bait such as squid. Since they have very hard, bony mouths it is important to use smaller hooks when fishing for them to increase your hook up ratio. Triggerfish are one of the most delicious fish to eat in the Gulf and are a firm, white flakey filet that you can cook a variety of ways. See the recipe below for one of our favorite ways to cook up a Blackened Triggerfish Sandwich.

FUN FACT: The Florida state record triggerfish is 12lbs, 7oz and was caught off the coast of Pensacola in July 2001.

Blackened Triggerfish Sandwich & Homemade Slaw

You will need:

1 bottle Chef Paul’s Magic Seafood Seasoning

Cast Iron Skillet

2 Sticks of butter, melted

Kaiser or Hawaiian King Buns

Louisiana Tartar Sauce

Triggerfish Filets

6 cups shredded cabbage/carrot mix

½ cup Mayo

1 tsp white vinegar

1/3 cup miracle whip

¼ cup sugar

1 lemon, squeezed and seeded

1) Prep your fish. Cut out any bloodlines and trim up filet to fit a sandwich. Triggerfish usually yield one sandwich per filet.

2) Get your skillet hot. (350-400 degrees)

3) In a large bowl combine mayo, miracle whip, sugar, cabbage mix, vinegar, and lemon juice. Mix until all combined. Set slaw aside.

4) Once skillet is hot, dip one filet into melted butter and then top the upward side completely with chef Paul’s seasoning. Place seasoned side down in skillet and then coat top side in skillet with seasoning as well. Repeat process for all filets. They will need to cook for 2-3 minutes on each side.

5) Toast your buns and add a little tartar sauce on them.

6) Top buns with slaw and a blackened filet. Serve immediately.