Gulf Seafood Guide

Meet the Fleet: 6 Gulf Species You Should Know

According to our experts, these are some of the best local fish to bag at your favorite seafood market.

By Alice Levitt Illustrations by Kyle Fewell March 1, 2016

Black Drum

Firm, pink meat with a sweet, delicate flavor and a small flake.

Flounder

Sure, you know this one, but Gulf flounder is especially pristine in flavor and airy in texture.

Sheepshead

Exceptionally lean flesh, tender enough to have found a common use as imitation crab.

Cobia

Raw, it's as juicy as fatty tuna; cooked, it's stark-white and rich in taste.

Pompano

Oily but mild, with edible skin and an exceptionally even thickness ideal for fileting.

Golden Tilefish

The low-fat flesh comes apart in big flakes that have a subtle sweetness.

From flavorful flounder to delicate drum, there's more to eat in our Gulf waters than redfish and snapper.

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