Fish
Saucereye porgy
Pluma cálamo
Calamus calamus
Guide by Captain Big Joe (Joe Arias)
At a glance
Most are around 12 in (30 cm).
From 3 ft to 246 ft deep (1–75 m).
Early/late light and moving water are good starting periods; some reef species feed well through the day or after dark.
14 Caribbean areas
Know it
Spot it, size it up and learn its habits.
- Identification
Saucereye porgy (Calamus calamus) — field identification starting point: a deep, laterally compressed fish with a relatively small mouth and strong crushing or cutting teeth.
- Typical size
Most are around 12 in (30 cm).
- Maximum size
Up to about 22 in (56 cm) long and 1 lb (0.7 kg). Source: FishBase
- Diet
The saucereye porgy feeds mainly on mollusks, worms, brittle stars, hermit crabs, crabs and sea urchins.
- Behavior
Adults are often found in coral areas, while young fish prefer grassy, sandy bottoms. It is easy to approach.
Find it
Where, when and how deep to look.
- Where to find it
Found in Puerto Rico. Start on reef edges, ledges, rocky bottom, patch reefs and nearby sand/grass transitions; work the side with moving water and bait. Habitat reference:
- Habitat
Habitat: sand bottom.
- Depth
From 3 ft to 246 ft deep (1–75 m).
- Fishing depth
Start near the bottom or reef edge where the species is observed; adjust until bites show the active level.
- Fishing environments
Water: marine. Habitat: sand bottom.
- Best season
Fish legal open periods and favorable sea conditions; no single month works for every reef species.
- Best time
Early/late light and moving water are good starting periods; some reef species feed well through the day or after dark.
- Best tides
Moderate moving water is often productive; excessive current may require more weight or a sheltered edge.
- Best weather / conditions
Choose sea state, wind and visibility that let you hold position and handle the fish safely. Avoid treating rough weather as a feeding advantage.
Bait & gear
What to tie on and what to throw.
- Best bait
Small pieces of shrimp, squid, clam or cut bait are common starting baits for many reef species.
- Best artificial lures
Small jigs, soft plastics, spoons or micro-jigs are common choices; use the smallest lure that reaches the zone.
- Tackle setup
Start with light/medium spinning gear, 10–15 lb line, 15–25 lb leader and a #2–1/0 hook or small jig.
- Hook size
About #4 to 2/0 is a practical starting range for small/medium reef fish; scale to mouth size and bait.
- Line
8–20 lb line is a common light-reef starting range; increase around sharp structure.
- Leader
12–30 lb abrasion-resistant mono/fluorocarbon is a common start.
BigJoe's setup for Saucereye porgy
The rod, reel and rig BigJoe would drop on the reef.
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Catch it
Step by step, from first cast to landing.
Step-by-step: how to catch it
- Start where the species is most likely to occur: Habitat: sand bottom.
- Rig for the habitat and current: Simple dropper, knocker or light jig rig; keep hardware small and use only enough weight to maintain contact.
- Choose an offering that matches the fish and situation. Natural bait: Small pieces of shrimp, squid, clam or cut bait are common starting baits for many reef species. Lures/alternatives: Small jigs, soft plastics, spoons or micro-jigs are common choices; use the smallest lure that reaches the zone.
- Fish it with this starting approach: Bottom-fish or jig around reef edges and sandy pockets; keep the bait near the active zone and move if small fish strip the bait instantly. Presentation: Use small natural offerings and subtle jig movements; pause often near cover.
- Use timing and water movement as adjustments, not guarantees. Time: Early/late light and moving water are good starting periods; some reef species feed well through the day or after dark. Tide/current: Moderate moving water is often productive; excessive current may require more weight or a sheltered edge.
- Fishing techniques
Bottom-fish or jig around reef edges and sandy pockets; keep the bait near the active zone and move if small fish strip the bait instantly.
- Catch and release
Let it go quickly if you're not keeping it.
Clean & cook
Is it good to eat, and how to prepare it.
- Edibility
Saucereye porgy has documented food use in the BigJoe catalog/source set. Freshness matters — keep it on ice, and watch for any toxin or mercury advisory.
- Table quality
People do eat this species. We don't have taste or table-quality notes yet.
- Cleaning
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.
- Cooking suggestions
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.
Clean It & Choose Your Cut
Food safety: Food safety: keep seafood cold, prevent cross-contamination, wash hands and tools, and refrigerate promptly.
Recommended cuts
- Skin-on fillet
- Skinless fillet
- Whole cleaned fish
- Steaks for larger fish
Cleaning steps
- Keep the catch cold from the moment it is legally retained.
- Use a clean, stable cutting surface and a sharp dedicated fillet knife.
- Scale first if cooking the fish whole or keeping skin-on portions and the species has scales.
- For fillets, cut behind the gill plate toward the backbone, then follow the backbone toward the tail with controlled strokes.
- Trim ribs and remove pin bones where present; remove skin only if the recipe calls for it.
- Rinse only as needed to remove visible debris, then pat dry; keep the edible portion cold and cook or refrigerate promptly.
Anatomy varies by species. These are general finfish steps, not a species-specific anatomical guarantee.
Cook your catch
Find tested island recipes for your fish, with sides.
Sushi & Japanese Raw/Cooked Options
A fully cooked fish roll with seasoned sushi rice, cucumber and scallion.
Cooked/seared fish served over seasoned rice with cucumber, scallion and sesame.
Eating it raw? Follow FDA raw-seafood safety advice — fresh off the boat isn't enough.
For raw slices, freeze the fish first or use very fresh, well-iced fish.
Stay safe & legal
Safety, rules and taking care of the fishery.
- Safety warnings
Use a dehooker/pliers and watch for dorsal/anal spines and sharp gill covers. Do not squeeze the fish around the abdomen.
- Regulations
No species-specific size, bag or season limits are listed here.
- Conservation
Avoid needless kills and follow protected-species, area and season rules.
Where it's found & local rules
Tap an island for local spots and rules.
Sources & photo credits
Sources
- BigJoe species list and local rule sources
- Puerto Rico rules — based on DRNA and NOAA sources
- Common fishing know-how — a good starting point, not a legal rule.
- Smithsonian STRI Shorefishes of the Greater Caribbean — Caribbean biology reference system used for cross-checking.
- NOAA Fisheries — current U.S. Caribbean rules/closures · Puerto Rico DRNA — current territorial rules
- FishBase — Calamus calamus species record
- FDA — Selecting and serving fresh and frozen seafood safely
Other names: No synonyms recorded.
Tips marked as common know-how come from everyday fishing. They're a starting point — not a safety check, a permit or a guaranteed catch.