[river rat]

Matt,
I'm assuming you've already tasted the DIFFERENCE between Gulf grouper/snapper and their Pacific cousins..

If not, be informed that the Gulf cousins are MUCH better tasting..

This fact caused a scene when I was served "Red Snapper" at the Blue Moon Saloon in Redondo Beach, CA.. It didn't taste like the fish I was accustomed to eating in Alabama from the Gulf... I accused the waiter of bringing the wrong fish...

While with IBM in Huntsville, Al in the late 60's/70's - we (10) used to go to Bayou La Batre in SW Alabama and charter a large boat to bottom fish for two days and one night...

Most trips, the catch was sufficient to pay the $1000 cost for charter, and enough fish to hold us until the next trip.
($100 a head for the fun and fish)

I shudder to think of what such a boat, crew, cook, meals, bait, tackle, clean and ice for transport home and sell the remainder to local customers would cost today.

Semper Fi

[Travis McGee]

I am always disappointed after eating a restaurant fish. There is no substitute for catching, filleting and cooking all in the same hour. I like grouper the best, then Mahi/Dorado.

BTW, your books were shipped Friday, predicted surface ("Media Mail" rate) transit time was 6 working days.

Matt