Why they are so cool

The Hogfish is one of the best-tasting fish in the Gulf of Mexico. It is also one of the most exotic looking. The only drawback to catching this fish is that you can only catch them with a speargun. There are instances where they have been caught with a hook and line with shrimp or other crustaceans, but you have to really know their behavior. I personally have never seen this done. They are somewhat fast in their side-to-side speed, but it is relatively easy to shoot them with a spear gun from around 3 feet. I speared 3 of them my first time out spearfishing if that gives you any indication.

What is involved with using a speargun?

First of all, take a course. I live in Tampa Bay and there are many courses available at our local dive shops. If you have any familiarity with firearms, then the same idea of safety and muzzle control applies. If you don’t have familiarity, just remember the spear can really do some damage if you don’t handle it carefully. There have been instances of the speargun going off as divers entered the boat because an unsafe diver forgot to disengage the band on the gun. Local requirements for the State of Florida can be found here at the Florida Wildlife Commission. You can find all licensing requirements as well as permitted fish for hunting.

And the Taste?!

Hogfish has a sweet and mild taste. There is nothing fishy about it. The taste reminds me a little bit of crab and scallops. This is because crustaceans make up the bulk of its diet. It is very versatile in that it is excellent baked, broiled or blackened. If you are having a fish fry, it is great there too!

Recipe

I love making this recipe because it gives me an opportunity for me to use my cast iron skillet. Plan on doing this outdoors with a portable stovetop. It will smoke, but man is it good.

1/2 tablespoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon dried thyme

1/2 teaspoon salt

1 cup unsalted butter, melted, divided

3 hogfish fillets

Directions

Note: recommended to cook outdoors because the cast iron pan will smoke.

Mix all dry ingredients in a bowl.

Melt 2 sticks of butter in a glass dish in the oven.

Dip each fillet in butter and bring out and coat with dry mixture.

Add fillets to sheet pan with parchment paper.

Heat cast iron skillet until it smokes.

Cook each fillet for 1.5 minutes each side.

Serve over coconut Basmati rice with lime juice and remoulade sauce.