Too bad there’s no data to back up that claim.
There's no data to prove that claim is wrong, either.
Because there's no data.
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Too bad there’s no data to back up that claim.
There's no data to prove that claim is wrong, either.
Because there's no data.
Koenig focused on mercury, I thought. But I could be wrong.
I've been a biologist in FL for over 20 years. I am from FL and I've been diving in FL for 35 years. I'm not going to argue with youtube.
Please send me a peer reviewed paper that has population data.
… and if one doesn’t exist why is an opening of the fishery even being discussed?
While the smaller GG's are more desirable for table fare, it's the 300# and up population that is ravaging the reefs and wrecks and need to be culled.
Koenig focused on mercury, I thought. But I could be wrong.
I've been a biologist in FL for over 20 years. I am from FL and I've been diving in FL for 35 years. I'm not going to argue with youtube.
Please send me a peer reviewed paper that has population data.
Johnoly gave you the usual grouper species. Occasionally, you’ll find others, but it’s usually gag, black (carbo), and red. Depending on time of year and location. Especially with gags and blacks. You usually won’t see Gag Grouper on a menu for obvious reasons.What type is the grouper that is usually served in Florida?
…Yeah, this is, unfortunately, still an issue. The type of fish served as grouper in restaurants varies. At the nicer single restaurants, or restaurants that are part of a local group, you’ll probably be getting grouper. At smaller dives, or large chains, the grouper may very well be a type of freshwater fish.Don't even get me started on 'Fake Grouper' being sold as grouper in restaruants