![]() Sheepshead – When It’s In Season: November through April Seafood fanatics from England to Japan go crazy for Porgy here in Alabama, though, we like ‘em pan-seared, or even wrapped in parchment or aluminum foil and baked with herbs and capers. If you’ve ever reeled in one of these little silvery-red beauties, you might’ve thought they were too small to eat. Some fishermen still use them as bait, but anyone who knows their Gulf fish will tell you that they’re quite tasty-especially fried up with some cornmeal, salt, and pepper, if you’re planning a fish fry any time soon. ![]() ![]() Just because they’re more famous for being tossed doesn’t mean these fish aren’t delicious too. Mullet – When It’s In Season: March through December These “frogfish” (who get their name from the ribbit-like sound they make) have a taste and texture similar to Trout, and while they’re tasty fried up in large quantities, baking them with light seasoning will really bring out the flavor. They’ll put up a fight if you hook ‘em, too.įor many, many years, Gulf fishermen would just throw Croaker back. But it’s what’s on the inside that counts, and Black Drum (especially the “puppy drums” weighing 10 pounds or less) is a meaty fish that adapts well to just about any recipe. With a patch of whiskers on their chin and a dull silvery-gray color, these fish aren’t exactly works of art. Here are seven worthy contenders to put on your plate.īlack Drum – When It’s In Season: November through April ![]() Try something new-it might end up being your new favorite Gulf fish! Next time you’re at an Alabama seafood shack, a white-tablecloth restaurant, or somewhere in between, we challenge you to branch out a bit. But there are plenty of fish in the sea (or, in our case, the Gulf). We all enjoy a tasty portion of Red Snapper, Grouper, Flounder, Mahi-Mahi, and Amberjack-and these are all fantastic fish worth celebrating, of course. There are lots of Alabama Gulf fish that are popular and well loved. ![]()
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