Permit

Deep compressed body, sharply rising forehead, dorsal fin beginning over the anal fin, long swept dorsal and anal fins, and a narrowly forked tail.

Gray, dark or iridescent-blue back shading to silver sides; fish from dark water may show golden belly tints.

Most are around 3.1 ft (94 cm).

Up to about 4 ft (122 cm) long (fork length) and 79 lb (36 kg). Source: FishBase

Adult permit eat mollusks (clams, snails), crabs, shrimp and small fish; young fish eat small bottom-dwelling invertebrates.

Adults hang out in channels and holes, over sandy flats, around reefs and sometimes over mud, usually alone or in small schools. In summer, young fish school in the surf along sandy beaches.

Found in Puerto Rico. Start in coastal channels, flats, beaches, sand/grass edges, passes or estuary mouths that match the species habitat, especially where current concentrates bait. Habitat reference:

Offshore near structure and inshore over grass flats, sand and channels.

From the surface down to 118 ft (36 m), usually in the top 98 ft (30 m).

Release-first species on this BigJoe guide: do not target it for harvest. If caught incidentally, release promptly in the water or with minimal air exposure.

Water: marine and brackish. Habitat: reef, mud bottom and open water.

No directed season is recommended; check the current legal status before every trip.

No target time is recommended; release any incidental capture promptly.

No target tide is recommended; choose conditions that allow safe handling and release.

Choose sea state, wind and visibility that let you hold position and handle the fish safely. Avoid treating rough weather as a feeding advantage.

Live small blue crabs and pass crabs; shrimp.

Crab flies, small bucktail jigs and crab imitations.

Release kit first: appropriate rod/reel, strong line, dehooker, long pliers/cutters and a plan to keep handling time minimal.

If an incidental hookup occurs, use strong release-friendly terminal tackle and cut the leader near the hook if removal would cause more injury.

Use tackle strong enough to shorten any incidental fight and support a quick release.

Use an abrasion-resistant leader that can be cut quickly if dehooking is unsafe.

Sight-cast to fish tailing on flats or holding on wrecks; let the crab sink naturally in front of the fish.

Let it go quickly if you're not keeping it.

Usually released — a sport fish more than a food fish.

Most anglers don't keep it for the table.

Ice it right away. Use a clean board and sharp knife; scale or skin only when appropriate, remove the viscera or fillet cleanly, trim damaged tissue/bloodline as desired, minimize warm-water exposure, and keep the edible portion cold. If the fish carries venomous spines, dangerous teeth or a toxin advisory, follow the safety warning before cleaning.

For routine cooked preparation, FDA seafood guidance uses 145°F (63°C) as the safe internal-temperature target for fish; flesh should be opaque and separate easily with a fork. Grilling, baking, broiling, steaming or pan-cooking can all work after the fish is positively identified, legally retained and cleared for applicable toxin/mercury advisories.

Wet hands for release, use pliers/dehooker and watch for sharp gill plates, teeth or dorsal spines depending on species.

Rules: Permit — release only: Puerto Rico territorial rule: release-only or prohibited as listed by DRNA. Do not retain.

Avoid needless kills and follow protected-species, area and season rules.