Fish

Galápagos grouper (bacalao, sailfin grouper)

Bacalao de Galápagos

Mycteroperca olfax

Saltwater

At a glance

Typical size

5–20 lb.

Depth

15–300 ft.

Best time

Daytime.

Found in

1 area

Spot it, size it up and learn its habits.

Identification: Grouper with a gray-brown to olive body covered in pale spots and blotches, a tall soft dorsal fin and a bright yellow-gold color phase in some fish.
Typical size: 5–20 lb.
Maximum size: About 4 ft and around 25 lb.
Diet: Fish, octopus and crustaceans.
Behavior: Lives around rocky reefs and gathers in big groups to spawn, which makes it easy to overfish.

Where, when and how deep to look.

Where to find it: Found from Galápagos Islands. Rocky reefs of the Galápagos, Isla del Coco and Malpelo.
Habitat: Rocky reefs of the Galápagos, Isla del Coco and Malpelo.
Depth: 15–300 ft.
Fishing depth: 50–200 ft.
Best season: All year.
Best time: Daytime.
Best tides: Moving tide.
Best weather / conditions: Calm seas.

What to tie on and what to throw.

The rod, reel, line and lures BigJoe would use.

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Step by step, from first cast to landing.

Go where it lives: Rocky reefs of the Galápagos, Isla del Coco and Malpelo.
Rig up: Heavy bottom rod. 60–80 lb mono.
Pick your bait: Squid and live fish. Lures: Jigs.
Fish it: Only on authorized trips with local fishermen; release fish with a descending device.
Time it: Daytime. Moving tide.

Fishing techniques: Only on authorized trips with local fishermen; release fish with a descending device.
BigJoe's tip: Bring it up slowly and release it right away to give it the best chance.
Catch and release: Catch and release: wet your hands, keep the fish in the water when you can, and release it quickly. Use circle hooks and a dehooker.

Is it good to eat, and how to prepare it.

Edibility: Usually released — a sport fish more than a food fish.
Cooking suggestions: Traditionally dried and salted for Lent, but it is endangered — release it.

Safety, rules and taking care of the fishery.

Safety warnings: Sharp gill covers and spines.
Regulations: Listed as endangered (IUCN). In the Galápagos Marine Reserve, only licensed local fishers may keep bacalao, under park rules and seasons; visitors should release it. Fishing in the Galápagos Marine Reserve is limited to licensed local fishers; visitors may fish only on authorized trips with local boats (pesca vivencial), under national park rules, and many areas are no-take zones.
Conservation: Overfished for the Ecuadorian Lent dish of dried, salted bacalao; it is now endangered.

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Sources & photo credits