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Gulf Council Managing the federal fishery to achieve the greatest harvest possible and ensure healthy ecosystems This page and its content are not an official public record.

The Gulf Council is structured as a representative democracy. The Council is composed of 17 voting members that include: the directors of each Gulf states fish and wildlife department; the Regional Administrator of NOAA Fisheries Service; eleven private citizens who are knowledgeable regarding conservation and management, or the commercial or recreational harvest of the Gulf resource. Additionally, the Council is advised by a number of different panels and committees composed of people from other state and federal agencies, universities, and the public with expertise in fisheries. To submit comment that will be considered as part of the official record please visit www.gulfcouncil.org. If you have any questions or comments about the Gulf Council or the content on this this page please contact [email protected]

Participation on this page should remain 'family friendly.' We reserve the right to remove any comments or users who engage in negative or false rhetoric. Individuals who are banned from the page for inappropriate behavior may request reinstatement from [email protected] after 90 days.

Did you know we're working with the to adjust mutton and yellowtail snapper catch limits? Both species were recently as...
10/07/2026

Did you know we're working with the to adjust mutton and yellowtail snapper catch limits? Both species were recently assessed and neither one is overfished or experiencing overfishing. We're updating catch limits and how we split them with the South Atlantic. The best news is that we don't anticipate any closures to either fishery as a result of the changes. If you want to know more, watch the video and/or read the amendment. Definitely send us comments if you have thoughts: https://gulfcouncil.org/amendments/modifications-to-mutton-snapper-and-yellowtail-snapper-management-measures/

Here's a breakdown of the catch limits and allocations of some of our most popular species.
10/06/2026

Here's a breakdown of the catch limits and allocations of some of our most popular species.

Recreational gag grouper season comes to an end after today. We hope you got out and brought some home. If you need some...
09/30/2026

Recreational gag grouper season comes to an end after today. We hope you got out and brought some home. If you need some inspiration here's one way we like it. Note: this recipe does work with any blackened seafood if you don't have gag.

Blackened Fish Over Creamy Cajun Pasta
Ingredients
For the Fish
• Fish fillets
• Favorite blackening seasoning, generously applied
• Butter, for cooking

For the Creamy Cajun Sauce
• 1 onion, diced
• 3–4 cloves garlic, minced
• Cajun sausage, sliced — Conecuh is my favorite
• 1 zucchini, diced
• Butter for sautéing
• 1.5 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2–4 tablespoons butter
• Cajun seasoning, to taste
• Reserved pasta water, as needed
• 1 box Angel hair pasta

Directions
1. Cook the angel hair according to package. Reserve 1–2 cups of the pasta water. Drain and set aside.
2. Heat butter in a large skillet over medium-high heat. Add onion, garlic, and sliced Cajun sausage. Sauté until the onion is tender and the sausage is browned. Add the zucchini toward the end and cook until just tender. Remove from the pan and set aside.
3. Generously coat both sides of the fish fillets with blackening seasoning. Heat butter in a skillet over medium-high to high heat. When the butter is hot and foaming, add the fish. Cook until deeply browned and blackened on the outside and cooked through, carefully flipping once. Cooking time will depend on the thickness of the fillets. Remove from the pan and keep warm.
4. In the same skillet or saucepan, melt the butter over medium low heat. Add the heavy cream and Cajun seasoning. Slowly add the freshly grated Parmesan, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
5. Add reserved pasta water a little at a time, stirring continuously, until the sauce reaches your desired consistency. The pasta water also helps loosen the sauce and gives you more volume without making it overly heavy.
6. Add the cooked angel hair pasta and vegetables to the sauce. Toss gently until everything is well coated and heated through. Add more pasta water if needed.
7. Plate the creamy Cajun pasta and top with a blackened fish fillet.

Since it's opening day of gag season, we know what's for dinner tonight: Grouper Parmesan. Here's the recipe:Ingredients...
09/01/2026

Since it's opening day of gag season, we know what's for dinner tonight: Grouper Parmesan.

Here's the recipe:

Ingredients:
Grouper fillets, portioned
Salt and pepper
Panko breadcrumbs
Freshly grated Parmesan cheese
Lemon zest
Fresh dill, chopped
Olive oil

Directions:
Place the grouper portions on a lightly greased or parchment-lined cookie sheet. Season both sides with salt and pepper.

In a bowl, combine equal portions panko bread crumbs and freshly grated Parmesan cheese. Add fresh lemon zest and dill to taste. Drizzle in just enough olive oil to bring the mixture together – it should clump when pinched, but still have a crumbly texture.

Spoon the Parmesan mixture generously over the top of each grouper fillet, gently pressing it down so it adheres.

Bake at 400°F until the topping is golden brown and the grouper is cooked through, about 10–15 minutes, depending on the thickness of the fillets.

Serve immediately with a squeeze of fresh lemon and your favorite sides.

Address

4107 West Spruce Street Ste 200
Tampa, FL
33607

Telephone

+18133176220

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