Known as a worthy opponent to veteran anglers throughout the Gulf Coast, the Amberjack is worth the fight. While it’s pretty mild on the flavor scale, a good cut of Amberjack will be thick and meaty when it’s cooked up.

Black Drum

You’ll know you’ve hooked a Black Drum when you see one—it has a patch of whiskers on its chin, and it’ll put up a fight. Unlike most fish, the Black Drum varies in taste depending on the size of the fish with “puppy drums” (anything ten pounds or les) being the tastiest.


Not a fish to take lightly, Cobia will put up a fight with even the most seasoned anglers. An average Cobia runs about 20-30 pounds, but they’ve been roped in at sizes of up to 100 pounds. You’ll get plenty of good eating out of them too; they pack a sweet, almost nutty flavor.


The Croaker is quite possibly the most underrated fish on the Gulf Coast. Known lovingly as “frogfish” for its signature croaking sound, the Croaker also has a reputation for stealing bait. But if you’re looking for a tasty meal that’s often compared to Trout, Croaker will give you plenty of bang for your buck.


Flounder can be found all over the place—from coastal passes to fresh waters as far upstream as a hundred miles. You’ll know you’ve caught one if the eyes are both on the same side. While the flavor varies a bit, Flounder are generally on the mild side in taste of the seafood spectrum.


From Reds to Scamps, Grouper is another popular catch along the deeper waters of Alabama’s coast. You won’t find a big difference in taste or texture among the Gulf Coast family, so expect a mild, sweet flavor from any Grouper you reel in.


What is it: Lionfish is an invasive species, meaning they’re not from around here. They prey on all kinds of commercially, recreationally, and ecologically important species, and with venomous spines on their bodies, you don’t want to touch ‘em. But here on land, Lionfish is not just edible, but considered a delicacy. Flaky but firm […]

Mackerel (King and Spanish)

These sleek, medium-sized fish come in two sorts: King Mackerel (or Kingfish) and Spanish Mackerel. The “kings” and “princes” weigh in at an average of 10 and three pounds respectively making them a great target for family fishing trips. Mackerel hold a robust flavor and are often compared to Salmon for their texture and taste.


Mahi-Mahi is a true beauty of Alabama’s Gulf Coast. Their bodies are a brilliant blend of blue and green with a golden yellow that reaches its fins and forked tail. But the real beauty comes from the inside. Mahi is a firm but flaky fish with a sweet, mild flavor.


It’s not unusual to see a Mullet flying through the air. Not only are there entire festivals dedicated to tossing this fish, they often jump on their own accord, possibly to avoid deep-sea prey. The old salts will tell you that fresh Mullet is one of the tastiest fish you’ll find.


The Florida Pompano is a delicacy of the seafood world. But don’t let the name fool you—this fish spends plenty of time along Alabama’s Gulf Coast too. They may be small in size, but these tender, succulent filets pack so much flavor that they frequently fetch the highest price in restaurants and markets.

Porgy (Sea Bream)

This silvery red fish only measures in at a few pounds but if you’ve ever tried fresh Porgy, you know why seafood fans from England to Japan are crazy about this it.

Red Drum

You’ll hear most locals call this species “Redfish” thanks to its rusty tint, and the black spot on its tail is hard to miss. But the real treasure is on the inside. This cousin of the Black Drum is a firm, succulent fish with a mild, sweet flavor that’s ideal for blackening.

Red Snapper

Alabama is known as the Red Snapper Capital of the World. You can tell you’ve hauled in one of these beauties by its rosy red color. With a natural nutty flavor that goes well with just about any seafood recipe, Red Snapper is a premium fish on the Gulf Coast.


Both the Silver Seatrout or the Sand Seatrout cook up as thick, white filets and taste similar to any freshwater Trout. If you reel in one with spots, that’s that Spotted Seatrout (also known as Speckled Trout or just “specks”). Keep in mind, Spotted Seatrout are for recreational fishing only here in Alabama.


There are several different kinds of Shark that patrol Alabama’s coastal waters. Most of us were raised to fear Sharks, but what lots of folks don’t realize is that they make for great eating. Shark meat is a real delicacy, and its texture and mild taste draw comparisons to Swordfish.


If you’re not the type to judge a book by its cover, then Sheepshead ought to win you over. Its black and silver stripes earned this fish the nickname “the convict,” but the mouthful of flattened, human-esque teeth gave the Sheepshead its true namesake. You’ll enjoy every last bite of the pure white filets.


The Tarpon is Alabama’s Official State Saltwater Fish. But we don’t eat it—not just for its statewide prestige, but because this fish has a lot of bones and the meat isn’t up to par. However, the Tarpon is a popular target for saltwater fishing tournaments.


For a fish that’s small in size but large in taste, look no further than the Gray Triggerfish. These guys are considered among the finest fish on the Alabama Gulf Seafood menu. Their clean white meat carries a uniquely sweet flavor, so give this fish a try if you’re in the mood for something different.


If you think you’ve eaten tuna because you’ve had the stuff that comes in a can, you’ve only seen the tip of the iceberg. Gulf Coast Tuna—particularly the Yellowfin and the Blackfin—are not only great eating, they can make for great sportfishing trophies.


A real prize for both sport fishermen and land lubbers alike, Wahoo are known for their quickness. If you happen to reel in one of these speedy fish, then you better have plenty of hungry friends. You can expect a quality and taste similar to Mackerel from their flaky white filets.


Some call it the “Southern Kingfish,” but around here we just call it Whiting. While this fish normally only weighs in around a couple pounds, their mild-tasting, flaky white filets make for good eating. If you’ve ever been to a fish fry, there’s a good chance that Whiting was on the menu.