[waiting]

Is there a ban on grouper or not?
A few years ago, I was able to have a grouper sandwich whenever I wanted .
Now, in restaurants, it's either not available, really expensive or the
waitress informs me it's from China or Vietnam.
A place I just went to a few days ago claimed the grouper was fresh and local. I don't know if I can believe that but it was good.
And snook is never available for sale, correct?
Is snook really great tasting?

[sunrico90]

Originally Posted by waiting

Is there a ban on grouper or not?
A few years ago, I was able to have a grouper sandwich whenever I wanted .
Now, in restaurants, it's either not available, really expensive or the
waitress informs me it's from China or Vietnam.
A place I just went to a few days ago claimed the grouper was fresh and local. I don't know if I can believe that but it was good.
And snook is never available for sale, correct?
Is snook really great tasting?

Check the following: Florida Saltwater Fishing Regulations By Species
grouper-Black & Gag 24” Atlantic & Monroe County 22” Gulf (excluding Monroe County) 2 per person per day Atlantic & Monroe County; 5 per person per day Gulf (excluding Monroe Co.) Included within 5 per person per day Grouper aggregate bag limit. Gulf--zero daily bag and possesion limit for captain & crew on for-hire vessels.
Grouper-Red 20” 1 per harvester per day Gulf Included within 5 per person per day Grouper aggregate bag limit. Gulf--zero daily bag and possesion limit for captain & crew on for-hire vessels
Grouper-Yellowfin & Yellowmouth 20” Included within 5 per person per day Grouper aggregate bag limit
Grouper-Scamp

20” Atlantic & Monroe County; 16” Gulf (excluding Monroe County)
Included within 5 per person per day Grouper aggregate bag limit
Grouper-Warsaw & Speckled Hind 1 per vessel per day of each species Included within 5 per person per day Grouper aggregate bag limit
Grouper-all others Included within 5 per person per day Grouper aggregate bag limit Includes: Coney, Graysby, Misty, Red Hind, Rock Hind, Snowy, Tiger & Yellowedge.

[jbcorbin]

State: How to prove it's grouper?

Maybe it's not grouper?

[MrTudo]

I don't remember any Grouper coming from Vietnam. Basa fish maybe and it's real good buut not grouper.

Grouper sammiches are at the Village Fish Market in Punta Gorda and they're mighty fine! Broiled of course

[Jareb]

Originally Posted by waiting

Is there a ban on grouper or not?
A few years ago, I was able to have a grouper sandwich whenever I wanted .
Now, in restaurants, it's either not available, really expensive or the
waitress informs me it's from China or Vietnam.
A place I just went to a few days ago claimed the grouper was fresh and local. I don't know if I can believe that but it was good.
And snook is never available for sale, correct?
Is snook really great tasting?

Snook is never legally for sale. I think its one of the best fish I've ever eaten.

[Angler]

You can thank the longline commercial fishery for decimating the grouper stock. Efforts have been made recently to ban longlining and go back to tended gear commercial fishing. IMO it's th eonly sustainable option.

Most grouper served now are from Central and South America. Plenty of fresh Florida grouper this time of year, but supplies dwindle in Feb and March which is a closed season (spawning season).

Snook is not, and will never, be sold. It's way too valuable as a gamefish and the stocks are precarious, though recovering.

[Dave_n_Tenn]

Snook used to be called "soap fish" because people prepared/cooked the fish with the skin ON. Once the skin is removed... it is one of the "sweetest" tasting fish in Fla. Only Pompano tastes better... IMO.
In regard to Grouper, once you know what fresh caught actually tastes like..... there's no going back.

[waiting]

Originally Posted by jbcorbin

State: How to prove it's grouper?

Maybe it's not grouper?

Thanks so much jbcorbin for the link!!

And thanks everyone else for your answers!!!
Appreciate all the answers!

[Barnacles]

Broiled Grouper with Creamy Crab and Shrimp Sauce

INGREDIENTS

* 1/4 cup butter
* 1 1/2 cups heavy cream
* 1 teaspoon Creole mustard
* 2 (6 ounce) cans crabmeat, drained and flaked
* 1 (4 ounce) can small shrimp, drained
* 1 teaspoon Cajun seasoning
* salt and pepper to taste
* 2 pounds grouper fillets
* 1 tablespoon olive oil
* 1 lemon, juiced
* 1 teaspoon chopped fresh parsley
* salt and pepper to taste

Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.


Now that's good eat'in

---------------------------------
Mike G
Daytona
http://daytona-restaurants-for-sale.info

[KEVINandSARAH2]

were moving from south Jersey to Port Charlotte in Feb. and we do a lot of fishing here I herd snook is really a good eaten fish. I think one of the best tasting fish out there is black seabass has any one ever eaten black sea bass and how does it compare to snook P.S is there any crabbing down there if yes what kind of crabs are there we only have blue claws