Gulfstream 8-26-18

[rippin_lips]

One of those pictures looks like a scamp grouper, is that the one you were calling a speckled hind?  Scamp are very tasty grouper.

Nope, that one is a gag, what got what we call a grease release....

Not to be argumentative, but that is not a gag in that picture.  I have seen a lot of gag groupers, gag don't have that pattern with the small spots.  Gag grouper don't have those tips on the fins with the white edges like that.  That looks a lot like a scamp, did the tail have extra frills?  If you don't trust me, do a quick google search.

[thorhammer]

You are correct!!!!   we don't usually bottom bounce that far out and we mainly get gags and reds on the nearshore spots. great eye!!!

[rippin_lips]

You are correct!!!!   we don't usually bottom bounce that far out and we mainly get gags and reds on the nearshore spots. great eye!!!

I grew up fishing and spearfishing on the central east coast of Florida we have lots of grouper.  Like I said I have seen a lot of grouper, in and out of the water, and a scamp always catches my eye they are tasty prime eating.

[conchydong]

My thoughts too. A Scamp and a Soapfish.
Scamps and Snowies are the best eating of all the Groupers IMO.
Nice report.

[steelfish]

Alex, I think the Speckled hind looks a lot your cabrilla, but are no harvest.

yep, they look pretty similar, they belong to the same family Serranidae, could be the reason 

[conchydong]

Alex, I think the Speckled hind looks a lot your cabrilla, but are no harvest.

yep, they look pretty similar, they belong to the same family Serranidae, could be the reason 

They may look alike but the Soapfish is extremely slimy and the flesh is not very good like other members of the Grouper family. Best to release and I eat almost anything.

[thorhammer]

Soapfish went on back. Scamp got planked, grilled skin on, ribs in, with a seafood rub. Cook till meat starts to flake, then a quick flip to sear the topside for a couple of mins.  I've been doing this for a while vs. just fileting off the skin and bones. It gives a better yield, is juicier, and any meat is better cooked bone-in, IMO.

[ReelFishingProblems]

Did you cut the checks out?

[thorhammer]

Nope. crap. forgot.

[ReelFishingProblems]

Nope. crap. forgot.

I cut out the cheeks of the last grouper I caught, then the wife baked them with the rest of the fish, instead of me pan searing them... oh well it was still good

[conchydong]

I don't cut the cheeks out as we make soup out of the whole head (split down the middle with a hatchet and hammer) and the throats. Nothing goes to waste with a Grouper. We even use the backbones on larger fish as they have a lot of meat in between the bones.