I grew up fishing the Gulf. For most of that time it was for sport — tournaments, weekend runs, chasing the box. Somewhere in between the early mornings and the long days offshore, I realized the fish I was releasing were better than anything I could buy at the counter.
Gulf Monger started from a simple question: why is wild-caught Gulf seafood so hard to find in good shape? The answer is the cold chain. Most seafood is chilled on ice for days before it ever sees a freezer. By then the quality is already gone. We do it differently — fish is processed and vacuum-sealed within days of landing, frozen at -5°F, and shipped direct. That's Frozen Fresh.
I run hook and line on the Gulf's reef fish fishery, targeting red snapper, grouper, and tilefish on federal IFQ quota. Every species we carry is federally managed — that's not a marketing line, it's the reason the fishery is healthy enough to build a business around.
What he runs
Red snapper, scamp grouper, red grouper, gag grouper, golden tilefish — hook and line, Gulf federal IFQ quota.