Cook your hook

The fish of Tampa Bay, and how to cook them.

Cooking what you catch is the best part of the day. Here are the 14 fish you can catch with Captain Gavin: when they bite, how they taste, and his advice for getting them from the boat to the table.

See the fish Free cooking guide
Fresh fish caught on a Tampa Bay fishing charter with Captain Gavin Hook it and cook it tonight

The free Hooking & Cooking guide

Twenty-three pages on the fourteen fish you can catch out here: season, tide, bait and tackle, then how to clean it, cook it and what to serve with it. Free to read, and it prints.

A Tampa Bay field guide
Catching & Cooking the Fish of Tampa Bay
  • All fourteen species, one page each: where they are and what they want
  • Cleaning notes and a taste rating for every fish worth eating
  • Four ways to cook a fillet, plus dishes, sides and seasonings
  • Five local spots that will cook your catch for you
Read the guide
Tap a fish for the full story

14 fish of Tampa Bay

Taste ratings are Captain Gavin's, out of 10.

Redfish illustration Redfish Best: Mar–May, Oct–Nov7/10 on the table Foil-baked with lemon pepper and garlic, finished with lemon and butter. Catching & cooking redfish → Snook illustration Snook Best: Apr–Aug8/10 on the table Fried, grilled, baked or blackened. Low heat on the grill for a flakier fillet. Catching & cooking snook → Speckled Trout illustration Speckled Trout Best: Mar, Oct–Jan5/10 on the table Fried, sauteed or blackened, baked or grilled. Catching & cooking speckled trout → Grouper illustration Grouper Best: Jun–Sep10/10 on the table Bake it for moist and sweet. Grill it for savory. Catching & cooking grouper → Tripletail illustration Tripletail Best: Jun–Aug10/10 on the table Baked, blackened or fried. Not a grill fish. Catching & cooking tripletail → Shark illustration Shark Best: May–Aug4/10 on the table Most go back. If you keep one, cut steaks and season well. Catching & cooking shark → Cobia illustration Cobia Best: Sep–Mar10/10 on the table Takes any preparation: baked, grilled, blackened or fried. Catching & cooking cobia → Mangrove Snapper illustration Mangrove Snapper Best: Jun–Aug10/10 on the table Every method works; baking holds the moisture best. Catching & cooking mangrove snapper → Sheepshead illustration Sheepshead Best: Jan–Feb10/10 on the table Cook it well done. Better fried than baked. Catching & cooking sheepshead → Tarpon illustration Tarpon Best: May–JulCatch & release Catch and release. Get the photo, then let the Silver King go. Catching & cooking tarpon → Black Drum illustration Black Drum Best: FebCleaned on the boat A winter structure fish. Gavin cleans and fillets it on the boat. Catching & cooking black drum → Spanish Mackerel illustration Spanish Mackerel Best: Apr, Oct–Nov10/10 on the table Has to be cooked right: sauteed, blackened or fried. Great in tacos. Catching & cooking spanish mackerel → Flounder illustration Flounder Best: Oct–Nov10/10 on the table Grilled or blackened, but deep fried suits it best. Catching & cooking flounder → Sea Bass illustration Sea Bass Best: All year10/10 on the table Pan fry it, and go easy on the seasoning. Catching & cooking sea bass →

Not sure what you want to catch? Try the Charter Planning Wizard.

From the boat to the table

Four ways to cook a fillet

Start with a good fish, keep the seasoning simple, and pick a method that suits the texture.

Blackened or sauteed

Hot pan, a little butter, a dusting of seasoning. Works for redfish, snook, trout and Spanish mackerel.

Deep fried

The classic for flounder and sheepshead, and the best way to make fish tacos.

Baked

Holds the moisture. Gavin's pick for mangrove snapper and grouper.

Grilled

For firm fillets like grouper, cobia and redfish. Skip it for tripletail.

"Don't add the butter before the fish is cooked. Season first, cook, then finish." Captain's take, from the Hooking & Cooking guide

Rather someone else cooked it?

Your catch comes off the boat filleted and bagged on ice. Take it to a local kitchen that will cook it for you. Always call ahead.

Hooks Waterfront

Ruskin, 611 Destiny Dr. Right where Gavin picks up and drops off. They'll cook your catch fried, grilled or blackened.

Dead Bob's

St. Petersburg, and Dead Bob's Too on S. Westshore Blvd. in Tampa. A Hook & Cook option, priced by the pound.

Salt Cracker Fish Camp

Clearwater Beach. Bring your fillets and they'll cook them to order. More spots in the guide.

Go catch dinner

Pick a trip and a date. Prices cover four guests; each additional guest is $50, up to six aboard.

$150is all you pay to book. A $150 deposit through PayPal secures your date. The balance is due on the day of your charter.
4 hoursMorning Half Day 8:00 am – 12:00 pm · Seven days a week Out early on the bait, back with fillets by lunch. The one most families pick. $650For 4 guests · $150 to bookCheck dates 4 hoursAfternoon Half Day 1:00 pm – 5:00 pm · Monday to Saturday A later start and the evening tide turning. Often the better light for photos. $650For 4 guests · $150 to bookCheck dates 6 hoursMorning Six Hour 8:00 am – 2:00 pm · Seven days a week Time to work more than one spot, and a real shot at a trophy snook or bull red. $750For 4 guests · $150 to bookCheck dates 8 hoursFull Day 8:00 am – 4:00 pm · Seven days a week Flats in the morning, structure at midday, back on the fish as the tide turns. $950For 4 guests · $150 to bookCheck dates

Cancellations: cancel 24 hours or more before departure for a full refund.

Bigger group? Gavin runs multiple boats for parties up to 25. See group charters or call (813) 418-0225.

Not sure which fish or month? Try the Charter Planning Wizard.

Book a charter

$150 is all you pay to book. A $150 deposit through PayPal secures your date. The balance is due on the day of your charter, payable by PayPal, Zelle, Cash App, Venmo or cash.

Every charter includes pickup and drop-off, rods, tackle and live bait, licensing, drinks and snacks, and your catch cleaned and bagged on ice before you leave.

4 hours Morning Half Day 8:00 am – 12:00 pm
Seven days a week Out early on the bait, back with fillets by lunch. The easiest trip to fit around a holiday, and the one most families pick. $650For 4 guests · $150 to book Check dates 4 hours Afternoon Half Day 1:00 pm – 5:00 pm
Monday to Saturday A later start and the evening tide turning. Good for a slow morning, and often the better light for photographs. $650For 4 guests · $150 to book Check dates 6 hours Morning Six Hour 8:00 am – 2:00 pm
Seven days a week Enough time to work more than one spot and follow the tide. The trip to book if you want a real shot at a trophy snook or a bull redfish. $750For 4 guests · $150 to book Check dates 8 hours Full Day 8:00 am – 4:00 pm
Seven days a week Flats in the morning, structure through the middle of the day, back on the fish as the tide turns. For anglers who want the whole day. $950For 4 guests · $150 to book Check dates

Party size. Prices cover four guests. Each additional guest is $50, up to six aboard.

What you pay. $150 deposit at booking, balance on the day of the charter by PayPal, Zelle, Cash App, Venmo or cash.

Cancellations. Cancel 24 hours or more before departure for a full refund.

Bigger group? Gavin runs multiple boats and can take parties up to 25, with a discount for booking more than one. Call (813) 418-0225.

Call (813) 418-0225 to book now!

Or send Gavin a message below. Ready to pick a date? See trips and open dates.

Send Gavin a message

Questions about a trip, a gift, or a group? Gavin usually gets back to you the same day.

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