Archive for the 'Gulf Finfish' Category

Ask a Game Warden – Seafood Regulations

Monday, October 31st, 2016
Using fishing nets to harvest from the gulf.

Using fishing nets to harvest from the gulf.

This is Passport to Texas Ask a Game Warden

Is it okay to sell, barter or trade your fresh gulf catch? To find out, we asked Game Warden Brandi Reeder.

Whenever you have a recreational license, those products [you harvest] are for recreational purposes [only]. At the point that you conduct a sale, barter, or exchange for some sort of gain, that is now a commercial purpose. Therefore, you must be commercially licensed.

Reeder is Assistant Commander Fisheries Law Administrator. She says anglers may purchase licenses that cover commercial harvest and sale.

There are fishermen licenses, and there are dealer licenses. And so the two are a little bit different. One authorizes—obviously—the harvest. The other would authorize the purchase for sale, and the subsequent resale.

If your license is for recreational fishing only, and your cooler runneth over after a coastal fishing trip, invite folks to the house for a meal of gulf fish, or give away some of your catch. But Game Warden Reeder says that’s all you can do legally with a recreational license.

If they are such a successful fisherman—which I have known a few—and they would like to pursue a commercial market, and possibly sell, themselves, they need to do their due diligence. And, they’re always welcome to call Parks and Wildlife law enforcement offices in order to gain more insight and information.

We have a link on where you can find additional information.

The Sport Fish Restoration program supports our series.

For Texas Parks and Wildlife…I’m Cecilia Nasti.


Additional Information:

Texas Commercial Fishing Guide [PDF]

Shrimp Regulations and Restrictions

Oyster Regulations


How to Humanely Dispatch a Fish

Thursday, June 2nd, 2016
Black drum ready to be filleted or frozen.

Black drum ready to be filleted or frozen.

This is Passport to Texas

Like to fish? Then you should know this Saturday, June fourth, is Free Fishing Day in Texas.

People don’t need a fishing license to fish on that first Saturday in June.

Great news, right? Texas Parks and Wildlife aquatic training specialist, Caleb Harris, says everyone can fish free in state parks with fishing opportunities any day, but Free Fishing Day opens all public waters for your angling pleasure. Harris says when you reel in a fish you intend to keep, there is a humane way to dispatch your catch before it becomes dinner.

Most people say that the kindest way to care for a fish that you want to keep [for dinner] is to put it on ice as fast as possible.

The cold temperature, says Harris, causes the fish’s bodily functions to slow down…way down.

The ice will anesthetize it; it’ll be virtually painless at that cold temperature; the fish will get cold and will slowly pass. So, yeah. If you have a boat, and you have the ability to bring an ice chest, you know—catch the fish—if you intend to keep it, make sure it’s a legal size, and put it right on ice.

When you get the fish home, you’ll want to immediately filet it and either cook it up right away, or freeze it. Find a video on how to filet fish, and a link to information on the best way to freeze fish at

The Sport Fish Restoration program supports our series.

For Texas Parks and Wildlife…I’m Cecilia Nasti



Learn How to Prepare Wild Game and Fish

Thursday, September 3rd, 2015
From a previous class: grilled quail with cauliflower mash, pickled onions and micro greens.

From a previous class: grilled quail with cauliflower mash, pickled onions and micro greens.

This is Passport to Texas

Fall is in the air…and on your plate. Texas Parks and Wildlife Department and Central Market Cooking Schools statewide join forces again to present their regular wild game and fish cooking classes.

On Tuesday, September 15, Central Market Cooking Schools in Dallas, Fort Worth, Plano, Southlake, Austin, San Antonio and Houston will all feature a hands on cooking class of early fall favorites, including quail, snapper and venison.

A Parks and Wildlife representative will be on hand to talk about game and fish management, hunting, fishing and engaging the great outdoors; they’ll also answer attendee’s questions. It’s like dinner and a show.

Participants will learn how to create flavorful fall inspired dishes, including White Wing Dove-style Grilled Quail, Vietnamese-style Baked Snapper, and West Texas Venison Chili.

These highly popular classes help food enthusiasts explore the renewed interest in hunting or fishing for a meal and preparing their own bounty at home.

The Central market / Texas parks and Wildlife fish and game cooking classes take place every other month; each is different, and features game and fish of the season.

Classes fill fast. Find registration information at

For Texas Parks and wildlife…I’m Cecilia Nasti.


Copy and paste the link of the Cooking School nearest to you into your browser to find registration information.

Fort Worth:
San Antonio:

Cooking Fish with a French Twist

Wednesday, July 1st, 2015
Previous Central Market Class making Elk Burgers at  Fort Worth Coking School, photo by Brett Johnson.

Previous Central Market Class at Fort Worth location, photo by Brett Johnson.

This is Passport to Texas

Since the French flag flew over Texas, and since the area they originally colonized was on the Texas coast, and since Bastille Day, which celebrates the beginning of the French revolution is July 14, Texas Parks and Wildlife, with Central Market Cooking Schools statewide, is holding cooking public classes on July 14 that feature seafood with a French twist.

08—I love the saltwater as well as freshwater. But the saltwater you have more variety. You never know what you’re going to pull up. It’s exciting – like Christmas morning.

That’s Cindy Haenel, an avid angler and a staff chef at the Austin Central Market Cooking School. Snapper, shrimp, and striped bass will take on the flavors of France during the class. The key to preparing any fish dish to perfection—French or otherwise—is to not overcook it.

22—Most people, if they don’t like the taste of fish, it’s probably because they’ve overcooked it. And, as it cooks, and the oil of the fish starts to come out of the flesh, it burns very, very quickly. So, if you will undercook your fish, or protect that fish with either a salt crust, or even if it just has a little butter, or some kind of fat on the outside it still protecting that fish while it’s cooking.

A Texas Parks and Wildlife representative will be on hand to discuss the various species on the plate as well as coastal fishing in Texas.

Find a Central Market Cooking School Registration at

For Texas Parks and Wildlife…I’m Cecilia Nasti.

Fish | Cook: Learning to Cook Seafood

Thursday, April 9th, 2015


Grilled Shrimp

Grilled Shrimp

This is Passport to Texas

We love seafood, but when it comes to cooking it—most of us leave that to the professionals.

06— Because a lot of people are intimidated [by] seafood. They have this impression that it’s hard to cook.

But it’s not, says Rhonda Cummins with Texas AgriLife and Texas Sea Grant. Whether you harvest it yourself or pick up fresh fish from a local market, seafood is easier to prepare than you realize.

06— If you can master just a couple of quick easy [techniques] in the kitchen, you can cook seafood at home

The FREE monthly Cooking with Seafood classes Rhonda coordinates provide attendees the skills they need to prepare fresh seafood at home. Volunteer cooks teach demos, while fisheries biologists and others talk about the resource.

11— Sometimes I have to put the meal on hold because they’re still asking questions to the presenter. They’re coming to learn. I actually believe that it’s become more about interesting topics than about the food.

But there is food. The next FREE Cooking with Seafood class is Monday April 13 at the Calhoun County Fairgrounds outside Port Lavaca, and will include some combination of oysters, crabs, shrimp and fish.

14—The basic concept of the evening is going to be, you’ve harvested it, or you have bought it in its almost natural state at the fish market—what do you do with it next? So, we want to teach them some basic cleaning techniques and then cooking techniques.

Find out how you can attend at (see below).

The Sport Fish Restoration program supports our series. For Texas Parks and Wildlife…I’m Cecilia Nasti.


If you want to attend the April 13, 2015 FREE Cooking with Seafood Demo, RSVP with Rhonda Cummins:

Cooking with Seafood
Free cooking demonstrations and samples using fresh, local seafood.
Calhoun County Fairgrounds, Bauer Exhibit Building
6 p.m.
RSVP to Rhonda Cummins: (361) 552-9747