Fish

Knobbed porgy

Pluma nudosa

Calamus nodosus

Saltwater

At a glance

Typical size

1–3 lb.

Depth

30–300 ft.

Best time

Daylight fishing is fine; dawn and dusk are often better.

Found in

4 areas

Spot it, size it up and learn its habits.

Identification: Deep-bodied silver porgy with a bump (knob) in front of the eyes and a blue line under the eye.
Typical size: 1–3 lb.
Maximum size: About 2 ft.
Diet: Fish, squid, crabs and shrimp living around reefs, ledges and wrecks.
Behavior: Holds tight to rock, ledges and wrecks and dives back into cover when hooked.

Where, when and how deep to look.

Where to find it: Found from Florida Atlantic Coast, Florida Gulf Coast, Northern Gulf (AL–TX) and Mexico Gulf Coast. Hard bottom and reefs.
Habitat: Hard bottom and reefs.
Depth: 30–300 ft.
Fishing depth: Fish near the bottom over the structure; use enough weight to hold bottom in the current.
Best season: Caught all year, but federal and state seasons often limit when you can keep it.
Best time: Daylight fishing is fine; dawn and dusk are often better.
Best tides: A moderate current makes fish feed; slack water slows the bite.
Best weather / conditions: Pick calm days you can safely anchor or drift over structure.

What to tie on and what to throw.

Best bait: Squid, shrimp and cut fish.
Best artificial lures: Small jigs.
Tackle setup: Medium-heavy to heavy conventional rod with a 30–50 lb class reel.
Hook size: 4/0–8/0 circle hooks (circle hooks are required for reef fish in Gulf federal waters).
Line: 40–65 lb braid.
Leader: 50–80 lb fluorocarbon.

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: Hard bottom and reefs.
Rig up: Medium-heavy to heavy conventional rod with a 30–50 lb class reel. 50–80 lb fluorocarbon.
Pick your bait: Squid, shrimp and cut fish. Lures: Small jigs.
Fish it: Bottom rig over rocky patches.
Time it: Daylight fishing is fine; dawn and dusk are often better. A moderate current makes fish feed; slack water slows the bite.

Fishing techniques: Bottom rig over rocky patches.
BigJoe's tip: Thick white fillets — great fried whole or scored and grilled.
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: Good eating when fresh.
Cleaning: Bleed and ice it right away. Fillet, then remove the skin and any dark bloodline.
Cooking suggestions: Cook fish to 145°F (63°C) — the flesh turns opaque and flakes easily. Fry, grill, bake or blacken.

Safety, rules and taking care of the fishery.

Safety warnings: Sharp gill covers and fin spines; use a descending device or venting tool to release fish caught deep (required in federal waters).
Regulations: Check FWC/NOAA porgy rules. A Florida fishing license is required unless you are exempt; Florida rules are set by FWC (myfwc.com). Federal waters fall under NOAA Fisheries. Other states and countries set their own limits — check before you keep fish.
Conservation: Keep only what you'll eat, release the rest quickly, and follow size and bag limits.

Tap an area to open its fishing map.

Sources & photo credits