Biological/Ecological

Swordfish (Xiphias gladius) are large, predatory fish known for their long, flat, sword-like bill. These bills can be nearly one-third of their total body length and are used to slash at prey, stunning or injuring them before consumption. Adult swordfish can grow up to 14 feet in length and weigh up to 1,400 pounds, although most commercially caught individuals are between 50 and 200 pounds. Swordfish are highly migratory and inhabit both temperate and tropical waters of the Atlantic, Pacific, and Indian Oceans. They prefer deep, open ocean habitats, typically found at depths between 200 and 600 meters during the day, and closer to the surface at night.

Biologically, swordfish are unique due to their ability to control their brain and eye temperatures, allowing them to hunt in colder, deeper waters. They have a streamlined, powerful body, aiding in their reputation as one of the fastest fish in the ocean, capable of bursts up to 60 miles per hour. Swordfish are solitary hunters, feeding primarily on smaller fish and cephalopods such as squid. Their reproductive cycle is also noteworthy, as females can release millions of eggs in a single spawning event, which occurs in warmer waters.

Seasonality

Swordfish are available year-round, but their peak seasons vary by region. In the North Atlantic, they are most abundant from late summer to early winter, whereas in the Pacific, their numbers peak from late winter to early summer. Seasonal availability is influenced by their migratory and spawning patterns.

Eating and Preparation

Swordfish is a popular seafood choice due to its firm, meaty texture and mild flavor. It is versatile in the kitchen, suitable for grilling, broiling, baking, or pan-searing. When preparing swordfish, it is essential to avoid overcooking, as this can lead to a dry and tough texture. The flesh should be opaque and flake easily with a fork when done.

Common preparations include marinating the steaks in a mixture of olive oil, lemon juice, garlic, and herbs before grilling or broiling. Swordfish can also be cubed and used in seafood stews or skewered for kabobs. Given its high mercury content, it is advisable to consume swordfish in moderation, especially for pregnant women and young children. Proper handling and storage, such as refrigerating the fish at 32°F and consuming it within 1-2 days, ensure safety and maintain its quality.

Biological/Ecological

The Black Drum (Pogonias cromis) is a robust, bottom-dwelling fish that belongs to the Sciaenidae family, which also includes red drum and croakers. Distinguished by their large, silver-gray to black bodies and prominent barbels on their lower jaw, black drums are named for the distinctive drumming sound they produce using their swim bladders. Adult black drums can reach up to 5 feet in length and weigh over 90 pounds, though they typically range from 5 to 30 pounds.

Ecologically, black drum inhabit coastal waters of the western Atlantic Ocean, from Nova Scotia down to Argentina, including the Gulf of Mexico. They prefer brackish and estuarine environments, often found around oyster reefs, mudflats, and sandy bottoms. Juveniles are more commonly found in shallower waters, while adults tend to inhabit deeper channels and offshore waters. Black drum are omnivorous, feeding on a variety of crustaceans, mollusks, and small fish. Their pharyngeal teeth are specially adapted to crush hard-shelled prey, such as oysters and clams. They play a crucial role in the ecosystem by helping control the populations of these benthic organisms.

Seasonality

Black drum are available year-round, with their peak season typically occurring from late winter to early spring. This period coincides with their spawning season, when they move into shallower waters. Their availability can vary based on regional water temperatures and habitat conditions.

Eating and Preparation

Black drum is a versatile and tasty fish that can be prepared in various ways. The flesh is firm and white, with a mild, slightly sweet flavor. Younger, smaller black drum (up to 15 pounds) are generally preferred for eating, as larger fish can have coarser flesh and a stronger taste.

Common preparation methods include grilling, frying, baking, and broiling. One popular way to prepare black drum is to coat the fillets in a seasoning mix and pan-sear them until they develop a crisp, flavorful crust. Black drum can also be used in soups and stews, providing a hearty texture and rich flavor.

To enhance its taste, marinating the fillets in lemon juice, garlic, and herbs before cooking is recommended. As with all fish, it is important to handle black drum properly, refrigerating it at 32°F and consuming it within a couple of days to ensure freshness and safety.

Biological/Ecological

The yellowfin tuna, scientifically referred to as Thunnus albacares, is an open water fish that occurs in tropical and subtropical waters globally. Unlike its cousin, the bluefin tuna, it is not found in the Mediterranean Sea.

This species can reach weights of up to 400 pounds but are typically around 80 pounds. This species is known for its iconic long second dorsal fin that is yellow in color. Spawning season in the Gulf of Mexico occurs from July to November with individuals reproducing at the ages of 2-3 years old. Its football-shaped body allows the species to be very hydrodynamic, reaching speeds of 30 mph in bursts.

In the Gulf of Mexico, the species have been observed to prefer warm (>20 °C), open waters that are influenced by anticyclonic eddies. These spinning bodies of water are ecological hotspots, meaning they are full of many different species. This leads to abundant prey for yellowfin. Yellowfins are high on the food chain feeding on a wide variety of species including, but not limited to, squid and other finfish.

Seasonality

Yellowfin tuna fisheries are managed by NOAA Fisheries and the Atlantic Highly Migratory Species Division. The commercial fishery is open year-round. Keeper size Yellowfin are at least 27” long (fork length). Yellowfins can be caught offshore of Louisiana year-round but fall and winter are commented to be one of the best seasons to recreationally catch these fish.

Eating and Preparation

Yellowfin tuna, often seen as Ahi Tuna steaks in stores, is considered a “fatty fish” meaning it is full of Omega-3 oil. Omega-3’s are essential nutrients used to support heart and endocrine system health. This fish is also high in protein and low in calories. Yellowfin tuna can be grilled, seared, or eaten as sushi. If you want a little bit of Louisiana kick to your day, try it blackened with your favorite Cajun seasoning mix. Sides to consider with any kind of blackened tuna could include baked butternut squash that is pulled by fork creating a spaghetti like texture, and asparagus baked with sea salt and olive oil.

Biological/Ecological

Sheepshead (Archosargus probatocephalus) also known as convict fish, and tete de mouton is a prized fish found in the western Atlantic Ocean reaching as far north as Canada and as far south as Brazil. They are easily identified by their black bars running vertically down their silvery flat, oval shaped body and their sheep-like teeth in their mouth. They can grow up to 35 inches and have been documented at 22 pounds.

Sheepshead inhabit brackish water that can be found in bays and estuaries. They have been noted to sometimes move into freshwater during cooler months. During the spring mature adults will move to offshore areas in waters about 120 feet deep to spawn around structures such as reefs and artificial structures. While in coastal waters, they can typically be found around structures including pilings, mangrove roots, and within tidal creeks.  These structures provide perfect eating fair for the sheepshead including crustaceans, mollusks, small fish and plants.

Seasonality

The commercial sheepshead fishery is year-round with no commercial harvest limit. Individuals must be at least 10 inches (fork length) to be kept. Hook and line fisheries and trotline fisheries are two of the various ways sheepshead are caught. Some other ways sheepsheads come to market are from net fishing such as seining. The best time to catch snapper is when they are offshore during their spawning season in the spring. The spawning period has been noted to occur as early as January and as late as may in the Gulf of Mexico. These large groupings of fish allow for a high likelihood of landing multiple individuals.

Eating and Preparation

When cooking with sheepshead the options are endless. It has been described as a sweeter meat. If you want to avoid a fishy taste, make sure the bloodline is removed. Some options to cooking with sheepshead include ceviche, in your favorite chowder, blackened, and garlic parmesan baked. With ceviche, instead of cooking the fish traditionally with heat, the seafood is cooked in the acid of citrus juices, typically lemon or lime. This juice adds a refreshing zing to the dish. Ceviche is a very personalized dish with people choosing different herbs to season the seafood of their choice. Some herbs that can be used are mint, cilantro and pepper. Other add-ins may be included such as your favorite hot sauce, jalapenos, onions, avocados, etc.

Biological/Ecological

Snappers are schooling reef fish in the family Lutjanidae characterized by their sharp canine teeth, large mouths, and elongated bodies. These carnivorous fish prey upon smaller fish, shrimp, octopus, squid, worms, and sometimes plankton. Snappers can be found in tropical and subtropical waters around the world and inhabit coastal and offshore structures such as reefs, rocks, or ledges that can provide shelter. During younger life stages or when schooling, they can be found over sand or mud bottoms. There are eleven species federally managed in the Gulf of Mexico with the most harvested species being red snapper and vermilion snapper.

Red snapper, Lutjanus campechanus, also known as genuine or American snapper, is a well-known species for its fun fight and its great taste. These fish have a deeper body shape, rosy coloration that is darker on their back and fades to a lighter belly, red eyes, and a pointed anal fin. They can grow up to 50 pounds and 40 inches long, and they can be up to 60 years old.

Vermilion snapper, Rhomboplites aurorubens, also known as b-liners or red-eyes, are smaller fish. Like red snapper, they have a red coloration with a red eye but are characterized by their oblong slender body shape and rounded anal fin. Vermilion snappers grow to around 6 pounds and can be up to 24 inches.

Seasonality

Red snapper is available year-round and vermilion snapper is available year-round with peak harvest August through November. Each of these fisheries are managed through annual quotas, so the only exception to the availability is if the quota met.

Eating and Preparation

Snapper is commonly sought for its mild and sweet distinct flavor and its medium-firm, lean texture. It is also valued for being a great source of protein while being low in saturated fat and sodium. Snapper is prepared in several ways including grilled, sauteed, broiled, baked, or blackened. Smaller red snapper can easily be fried or grilled whole. Due to their mild flavor, many different seasonings pair well. A fan favorite is lemon butter with garlic and herbs.

Biological/Ecological

Groupers are reef fish in the family Serranidae known for their large mouths and stout bodies. Groupers vary widely in size and coloration among different species and within individuals of the same species. These predatory fish eat other fish, octopus, shrimp, and crabs, and they hunt actively or by ambush from holes and crevices in structures. Instead of using teeth to take pieces of prey, they use their mouth and gills to create a strong suction that pulls their prey in, and they consume it whole. Juvenile fish often live in estuaries or inshore areas whereas adults often live offshore and tend to inhabit hard-bottom structures such as natural or artificial reefs, ledges, and wrecks. There are twelve grouper species federally managed in the Gulf of Mexico with the two most harvested species being gag grouper and red grouper.

Gag grouper, Mycteroperca microlepis, is a medium, brown-grey grouper species. They are recognized by their wavy, mottled markings on their sides. As juveniles these markings are often more pronounced and are kiss-like, but as they grow the marks can be less distinct. Gags are often confused with black grouper but can be distinguished by a serrated spur on the back edge of the gill plate. Black groupers lack this spur. Gag can grow to over 3 feet long, up to 50 pounds, and can live 30 years.

Red grouper, Epinephelus morio, is another medium sized grouper species. However, red groupers are identified by their rusty red-brown coloration with pinkish shading and white spots on their sides. Red groupers are categorized as shallow-water groupers because they are frequent in 10-60 foot deep. Red grouper can reach approximately 50 inches long, 50 pounds, and around 25 years old.

Seasonality

In the Gulf of Mexico gag grouper and red grouper are both available year-round. Each of these fisheries are managed through annual quotas, so the only exception to the availability is if the quota met.

Eating and Preparation

Grouper is a well-known and preferred fish for its mild but distinct flavor described as somewhere between bass and halibut. It is a firm, moist, and flaky white meat that is a lean source of protein and rich in micronutrients from potassium to selenium. Because of its mild flavor it goes well with a variety of seasonings and pairings. A commonly seen method of preparation is blackening with strong seasonings such as paprika, black pepper, cayenne, and garlic and grilled to perfection. Another lighter option is a pan seared grouper filet with a lemon butter sauce and capers.

Bigmouth buffalo (Ictiobus cyprinellus), Smallmouth buffalo (Ictiobus bubalus), Fleshylip buffalo (Ictiobus labiosus), Usumacinta buffalo (Ictiobus meridionalis), and Black buffalo (Ictiobus niger)

Biological/Ecological

The genus Ictiobus are ;arge freshwater fish native to North America, particularly prevalent in the Mississippi River basin, the Great Lakes, and parts of Canada. It belongs to the Catostomidae family, which includes suckers. Bigmouth buffalo are easily identifiable by their robust bodies, large, downward-facing mouths, and dark olive-green to bronze coloration. They can grow quite large, often reaching lengths of up to 4 feet and weights over 80 pounds, although the average size is around 20-30 pounds.

Ecologically,  buffalo play a significant role in their habitats. They are primarily found in slow-moving rivers, reservoirs, and large lakes with muddy or silty bottoms. They prefer warm, turbid waters and can often be seen near submerged vegetation, which provides both food and shelter. Bigmouth buffalo are filter feeders, consuming plankton, algae, and detritus, which they strain from the water using their specialized gill rakers. This diet places them low on the food chain, contributing to nutrient cycling in aquatic ecosystems. Their feeding habits help maintain water quality and clarity, making them important for the health of their aquatic environments.

Seasonality

Buffalo fish can be caught year-round, but they are most active and easiest to catch during their spawning season, which occurs in the spring, typically from April to June. During this time, they move into shallower waters, making them more accessible to anglers.

Eating and Preparation

Buffalo fish are considered a good source of protein and are valued for their firm, white flesh. However, they have a reputation for being bony, which requires careful preparation. Smaller fish are generally preferred for eating, as they tend to have a milder flavor and fewer bones than larger specimens.

Common preparation methods include smoking, baking, and frying. Before cooking, it is essential to remove the bones meticulously. One popular method is to fillet the fish and score the flesh, which helps to soften the bones during cooking. Bigmouth buffalo fish are often marinated to enhance their flavor, with common ingredients including lemon juice, garlic, and herbs.

Another traditional preparation is to grind the flesh into fish cakes or patties, which makes the bones less noticeable and provides a different culinary experience.

Biological/ Ecological

The name Asian carp encompasses four different species: grass, silver, black, and bighead. Of the four the silver carp (Hypophthalmichthys molitrix) and bighead carp (Hypophthalmichthys nobilis) are the most encountered in Louisiana. From here on Asian carp will refer to these two species. Asian carp, as the name suggests is an exotic species, that arrived in the United States in the 1970s, breaching Louisiana’s waterways in the 80’s and 90’s. They are a freshwater fish that prefer slowly flowing waters including lakes, rivers, and streams. Although they are a freshwater species, silver carp can survive in semi-brackish waters. Asian carp are deep bodied with their lower jaws protruding farther than the upper. Their eyes sit far forward on their head and fall below the bodies midline. Silver carp have small scales that are silvery with a slight green coloration developing on their back with age. Silver carp can grow up to 3 ft. in length typically reaching 20 pounds. Bighead carp have countershading where their dorsal side is a dark gray and their ventral portion is white. They can reach lengths of 5 feet and weights of 100 pounds but are commonly found at weights of 40 pounds.

These species have created a large problem for Louisiana’s waterways and fisheries. In waterways silver carp have been observed to jump out of the water at the sound of outboard motors. They have been noted to land in boats and strike boaters, creating many safety concerns. While not only are they safety hazards, but they are also ecologically damaging. Asian carp feed on plankton species that native species of Louisiana fisheries eat such as the shad and bigmouth buffalo. Due to the Asian Carp’s voracious eating habits, they can outcompete these native species for food causing a decline in native species population numbers.

Seasonality

Regulations state that Asian carp are not allowed to be released back into the waterways alive nor are they allowed to be possessed alive. There is no reported seasonality for a commercial Asian Carp fishery for Louisiana.

Eating and Preparation

Yes, Asian Carp are edible. They are a sustainable source of food considering they are not only fast reproducers and fast growing, but they are also a species that threatens Louisiana’s ecosystems. What better way to combat such a species than with a fork and a knife? Some may have previously had an aversion to eating carp because they have heard they have a strong flavor, but there are ways to mitigate this. It is suggested that you skin your carp as well as remove the dark meat to counter such flavors. There are multiple different ways to cook Asian carp, one being the classic deep frying. Asian carp have many small bones in their meat, so it is always suggested to score your fish multiple times to soften these bones.

Biological/Ecological

There are freshwater and saltwater catfish found in Louisiana, but only 2 species of freshwater catfish are commercially harvested and commonly eaten. These catfish are freshwater fish in the family Ictaluridae that usually live in murky rivers, lakes, swamps, and marshes. They are common in open waters or around structures made by woody debris, caves in riverbanks, or vegetation. While most fish have scales, catfish have a smooth skin with sensory receptors that allow them to “taste” the water around them detecting food and predators in water with limited visibility. They are opportunistic omnivores, eating smaller fish, shellfish, insects, amphibians, and some plant matter.

Channel catfish, Ictalurus punctatus, are slender grey-brown fish with a smooth, scaleless body and a deeply forked tail. They can have dark spots along their sides that are common in juveniles and fade as they grow larger. Channel catfish can grow up to 50 pounds and be 15 to 20 years old, but they are most caught around 10-20 inches.

Blue catfish, Ictalurus furcatus, is the largest species of catfish in North America. They can grow up to 6 feet long and weigh up to 100 pounds but are more commonly up to about 40 pounds. They can be as old as 20 years old. Blue catfish also have a smooth, scaleless body and deeply forked tail, but lack spots and are slate blue with a white belly.

Both species have many barbels, whisker-like filaments protruding from around their faces.

Seasonality

Both blue catfish and channel catfish are harvested and commonly available year-round.

Eating and Preparation

Catfish has a mild and sweet flavor with a dense, moderate texture and a small flake. The most common way to prepare catfish is lightly battered, seasoned with a seafood seasoning, deep fried to a golden brown, and served with fries or hushpuppies. A lighter way to prepare catfish is pan sauteed with a Cajun spice blend of paprika, salt, cayenne, cumin, thyme, and onion powder. Add a side of cauliflower rice and some roasted asparagus for balance.