Please select your home edition
Coast Guard Foundation LEADERBOARD 2

Fishing for sport and seafood

by NOAA Fisheries 1 Nov 19:41 UTC
An angler hooks a dolphinfish off the coast of Florida. Photo by Ian VanMoorhe of Fort Lauderdale, Florida, entered into the 2020 NOAA photo contest. © Ian VanMoorhe

Our celebration of National Seafood Month would not be complete without highlighting a special source of seafood: the fish we catch ourselves!

In 2019, recreational and non-commercial saltwater anglers took 187 million fishing trips and caught 950 million fish. Catch-and-release angling plays an important role in U.S. fish conservation—more than half the fish caught are released. But there are plenty of opportunities around the nation for anglers to keep the fish they hook. Plus, a dinner featuring seafood you caught yourself adds a delicious capstone to an exciting day on the water.

Live close enough to the coast to head out this weekend? Find yourself daydreaming about future fishing excursions? If you're angling for a meal, it's important to have a plan for processing, transporting, and either freezing your fish or savoring it fresh. To help, we've compiled a few suggested preparations for popular catches from each region. Use these to incorporate your bounty into your weeknight menu or to serve a special meal to family and friends.

Alaska: Fishing for the halibut

Pacific halibut are perhaps Alaska's iconic saltwater sportfish. The largest species of flatfish, they can grow to more than 8 feet long and 5 feet wide! Anglers venturing to Alaska's waters from around the country may dream of landing a gigantic trophy, but more modestly-sized halibut are prized for their taste. Halibut fillets are very mild and sweet, with a large flake, rewarding successful anglers with a delicious and versatile dinner option.

You can pan-sear halibut steaks with pepper and finish them in the oven with cherry tomatoes and basil. This quick and easy way to prepare your halibut steaks is similar to preparing classic beef steaks. For a fancier, flavor-packed dish, try gently poaching halibut steaks in coconut milk and spices and serving with mango salsa.

NOAA Fisheries works with the State of Alaska, the North Pacific Fishery Management Council, and the International Pacific Halibut Commission to ensure that halibut are sustainably managed and allocated between commercial and recreational fisheries. Learn more about sport halibut fishing in Alaska.

West Coast: Rockin' some rockfish

In coastal waters from Washington to California, the most common recreational catches are rockfish. In 2017, vermilion rockfish topped the list of saltwater angler catches in California, while black rockfish dominated in Oregon and Washington. Rockfish are sometimes underappreciated as seafood, but all species are good to eat! While there are variations in taste among species, they are generally mild and slightly sweet. And when you catch them yourself, they are as fresh as can be!

For a simple one-dish meal, you can bake your rockfish fillets on a bed of hardy greens, topping them with tomatoes, seasoning, and lemon rounds. For a more adventurous take, coat rockfish fillets in dukkah, an Egyptian spice mix that you can purchase or recreate at home with a spice grinder. Then sauté and serve with eggplant, tomatoes, and chickpeas.

Careful conservation has helped many rockfish stocks recover from past overfishing, but others are still rebuilding. This can be tricky for anglers because a number of species are commonly found together and often look similar. If you're fishing for rockfish to eat, check out these tips for telling rockfish species apart and read about best practices for releasing less-abundant species back to depth. Learn more about recreational fishing for rockfish and other groundfish species on the West Coast.

Pacific Islands: Tuning into tuna

In the Pacific Islands, saltwater recreational and non-commercial angling is closely tied to seafood. That may mean shore-based fishing for reef fish to feed the family, or offshore, high-adventure trips chasing famously tasty sportfish. One highly sought open-ocean target is yellowfin tuna, one of two tunas (with bigeye) that are also known as ahi. Yellowfin tuna flesh is mild and meaty, firm when cooked, and great for grilling. Of course, fresh-caught tuna is also an ideal fish to enjoy raw.

Marinating tuna steaks in advance allows the fish to pack even more flavor. Marinate in sesame oil, soy sauce, and lemon juice for half an hour before grilling for a taste inspired by Asian cuisine. (Watch the time though—too long and the lemon juice will start to cook the fish.) Or swap the lemon juice in the marinade out for brown sugar, rice wine vinegar, fish sauce, and ginger, stepping up the flavor mixture for ahi poke. Serve in bowls with rice, veggies, and other garnishes for a modern take on a traditional Hawaiian preparation of raw fish.

Pacific yellowfin tuna are abundant, fast-growing, and well-managed, making them a sustainable seafood option. NOAA Fisheries works with the Western Pacific Fishery Management Council to manage tuna fisheries domestically in the Pacific Islands and to implement international tuna agreements. There are no federal regulations for recreational tuna fishing in the islands; rather, anglers should follow the local state or territorial guidelines. Learn more about recreational fishing in the Pacific Islands.

Gulf of Mexico: snacking on snappers

For recreational fisheries in the Gulf of Mexico, charismatic red snapper tends to steal the spotlight. But other snapper species are just as tasty, and several have year-round open seasons. For example, mangrove snapper, also called gray snapper, was the most common snapper species caught recreationally in the Gulf in 2017. Vermilion snapper is also plentiful and tasty. Generally, snappers are mild and sweet, with medium firmness and flake.

For a simple dinner preparation, lightly sauté your snapper fillets and serve with a tropical fruit salsa that can be made and chilled ahead of time. Or dress up your dinner menu by encrusting the fillets with chopped almonds before sauteing and serving with a decadent cream sauce.

NOAA Fisheries works with the Gulf of Mexico Fishery Management Council and the five Gulf States to responsibly manage commercial and recreational fisheries in the Gulf. Several snapper species are subject to minimum size limits, and all are subject to individual and/or aggregate bag limits. In 2022, recreational anglers will be required to carry a venting tool or descending device to help return released reef fish to depth more safely. Learn more about current regulations for recreational angling in federal waters in the Gulf of Mexico.

Southeast and Caribbean: Fishing for "Dolphin"

Saltwater anglers in the southeastern United States and Caribbean know that "fishing for dolphin" means targeting the sleek, beautifully green-and-blue, and conspicuously square-headed dolphinfish. Their landlubber friends, however, are more likely to recognize this popular food fish under its Hawaiian name, mahi mahi, or perhaps its Spanish name, dorado. Once any confusion has cleared, everyone will enjoy this fish's mild taste and large, moist flake. Good news for anglers: unlike many fish, mahi mahi are equally delicious at any size.

Steaming your mahi mahi fillets over orange slices and star anise pods is an easy and quick way to enhance your dinner with exciting flavors perfect for autumn. If you have more time, prepare a glaze that evokes the islands with pineapple, ginger, and rum. Brush the mahi mahi fillets with the glaze, broil, and serve with the remaining glaze as sauce.

Mahi mahi grow quickly, mature quickly, and reproduce prolifically, making them an ideal species for sustainable harvest. In the Atlantic, NOAA Fisheries works with the South Atlantic Fishery Management Council to set commercial and recreational catch limits. Note that in certain areas mahi mahi are subject to a minimum size limit. Learn more about recreational saltwater angling in the Southeast.

New England and the Mid-Atlantic: Help yourself to some haddock

While the offshore, federal waters of New England and the northeastern United States are famous for their commercial fisheries, they support robust recreational fishing opportunities as well. Haddock are a popular offshore target that are available to saltwater anglers year-round from Maine to New Jersey. Though smaller than their once-ubiquitous cousins, Atlantic cod, haddock have a chance to shine as a healthy and versatile seafood option. Their meat is firmer than that of cod, with a small, delicate flake, so fillets generally hold together better with the skin left on.

Feature your haddock fillets in a fresh-from-the-boat version of any recipe that calls for white fish. If you have picky eaters at home, there are plenty of fun family-friendly options. You can cook seasoned haddock fillets quickly in tomato sauce and serve over rigatoni pasta. Or turn them into homemade fish sticks and enjoy with tartar sauce.

Haddock are plentiful and responsibly harvested in the United States, making them a sustainable seafood option. However, haddock are frequently caught near Atlantic cod, which are at historically low levels and subject to strict conservation measures. The two species also resemble one another. Check out this video for tips and resources for catching haddock while avoiding or safely releasing cod. Learn more about saltwater recreational angling in the Greater Atlantic Region.

Catch and eat seafood, America!

Cooking seafood you catch yourself strengthens your connection to the ocean and our marine natural resources. And money you spend on recreational fishing trips supports fishing guides, suppliers, charter vessels, and our unique coastal communities. As long as you follow the appropriate regulations, you can know that you are participating directly in the economically and environmentally sustainable harvest of our fisheries.

Find more recipes for the U.S. seafood you love on FishWatch. Want to learn more about seafood but don't know where to start? FishWatch also arms you with the facts about what makes U.S. seafood sustainable—from the ocean or farm to your plate. Get up-to-date information on the status of recreationally harvested marine fish, and learn more about U.S. seafood

Related Articles

Preserving genetic diversity
Giving wild populations their best chance at long-term survival The paper, by a NOAA Fisheries Northwest Fisheries Science Center researcher, examined decades of theoretical and empirical evidence. It was published in the Proceedings of the National Academies of Science. Posted on 22 Nov
Focus on adaptations to changing ocean conditions
Janet Coit reflects on the urgency of addressing climate change and its impacts on marine ecosystems Not too long ago, the impacts of climate change felt somewhat far off for many Americans. Despite NOAA scientists' reports, in many cases, people viewed these warnings as on the horizon rather than at our doorstep. Posted on 12 Nov
Survivor salmon provide a lifeline for chinook
NOAA Fisheries recovery goals include reintroduction to save the late-migrating fish In drought years and when marine heat waves warm the Pacific Ocean, late-migrating juvenile spring-run Chinook salmon of California's Central Valley are the ultimate survivors. Posted on 5 Nov
Invasive reef fish may boost Hawaii food security
NOAA-supported project seeks to build a market for the non-native fish taape It's relatively small and found in schools. It's bright yellow like the sun and covered with brilliant sky-blue stripes. It's not originally from Hawaii but can now be found throughout the main Hawaiian Islands. Posted on 1 Nov
7 ways to celebrate national seafood month
When it comes to sustainable seafood, we have a lot to celebrate in the United States Temperatures are cooling, leaves are changing colors, and the smell of pumpkin spice fills the air—all signs of fall in the United States! This time of year is meaningful for many reasons. Posted on 17 Oct
Shrimp population collapse linked to warming ocean
As ecosystems reorganize due to climate change, species interactions will also change An extreme heatwave in the Gulf of Maine in 2012 resulted in the warmest ocean temperatures in the region in decades. By 2013, the Atlantic northern shrimp population in the gulf had experienced a stock "collapse." Posted on 10 Oct
Growing potential for toxic algal blooms
A warming Arctic presents potential new threats to humans & marine wildlife in fast-changing region Changes in the northern Alaskan Arctic ocean environment have reached a point at which a previously rare phenomenon—widespread blooms of toxic algae—could become more commonplace. Posted on 8 Oct
Recreational fishing: A favorite American pastime
Learn how you can participate in recreational fishing in your state or region Recreational fishing is a beloved American pastime, with millions of anglers taking to the water every year. It's a simple activity that is great on your own or with family and friends alongside. Posted on 8 Oct
Climate change affecting Chesapeake Bay Fisheries
As climate change affects habitats, fisheries species face change, too The Chesapeake Bay is home to more than 3,600 species of plants and animals. That includes 348 species of finfish, 173 species of shellfish, and more than 16 species of underwater grasses. Posted on 26 Sep
Ask MRIP: Answering about recreational catch
MRIP responds to questions about producing estimates, measuring statistical precision, and more Saltwater anglers, for-hire captains, and other members of the recreational fishing community often ask how we collect recreational fishing data, and how we use that data to estimate total recreational catch. Posted on 24 Sep
Marina Exchange FOOTER 138 South - Marlin 695 Series 2 - FOOTER - Sept2021Composites Constructions 2021 v3 - CAPE50 - FOOTER