Red snapper fishing tips

The red snapper is a reef fish found in the Atlantic, from Brazil to Massachusetts, although it’s rare to find these fish north of North Carolina. Red snapper are also found throughout the Gulf of Mexico. The species lives offshore in schools near artificial reefs, rocky bottoms, oil rigs, and ledges and banks. The fish live at depths of 33-620 feet.

Reproduction

The fish spawn several times a year, in areas from 60-120-ft. deep with smooth, sandy bottoms. In the gulf, the spawning season is June-August, while the season off the coast of southwest Florida occurs in August and September. The female can lay up to 9 million eggs in one spawn. The eggs float on the surface in the open sea and hatch about 24 hours after spawning. Many eggs and larvae are consumed by other fish, but the ones that survive take cover in structures like shell beds before growing large enough to join the adults on the reefs. Most red snapper seasons are open from the middle of April through October, so plan your fishing trip accordingly.

Habitat

Red snapper are a popular target for sport fishermen. If your next fishing trip includes some snapper fishing, some of the best areas are 60 miles off Savannah, or almost anywhere offshore in the gulf, especially the area off the coast of Florida’s panhandle. In the gulf, the fishing trip to the snapper areas will generally require less travel time, providing more time for actual fishing. The key is locating bottom structure: wrecks, rocky outcroppings, natural or man-made reefs, or the “snapper banks.” If you’re not familiar with an area, a chart showing bottom features and artificial reefs is a must.

Capture

Once your fishing trip has landed you in a good spot, make sure you have heavy tackle. For some reason, blue or pink line seems to work best. A strong leader is needed to avoid rocks or structure nicking or breaking your line. You’ll likely get the most strikes on live bait. Try cigar minnows, small crabs, or large shrimp, on a very sharp circle hook. Chemically sharpened hooks are best. Cut baits can be productive, too. Try pilchard, sardines, or herring. Soaking the dead bait in pogy oil will make the baits more appealing to the snapper.
Use an egg sinker, about a 4 ounce or larger, depending on the current. The sinker should be placed where the line and leader join so that the bait can be drifted over structures. Once you get a strike, suppress your reflex to set the hook immediately. Red snapper, especially the larger ones, will sometimes “mouth” the bait for up to two full minutes, so setting the hook too quickly will jerk the hook right out of the snapper’s bony mouth. Keep the line tight, using light drag. Hooking a big snapper will definitely be a high point of any fishing trip. The fish will make a lot of runs, trying to get right back into structure for protection. After the first runs, your line will probably start knotting, as the snapper shakes his head, trying to free the hook. Even after the fish tires, don’t think he’s given up. He’ll make another strong run as soon as he spots the boat. Once you get your fish within reach, net him head first. A long-handled net is best, especially when using long rods.

Dinner: Blackened Red Snapper

If your fishing trip has been successful, you’ll have some beautiful red snapper for your table. Snapper is a versatile fish that can be prepared many different ways. One of my favorites is Garlic Spiced Blackened Red Snapper. Try my original recipe:
Snapper fillets (enough to serve four; adjust recipe if serving more)
1 stick butter, melted
2 tablespoons lime juice
1/2 teaspoon black pepper
1 scant teaspoon minced garlic ,or less (I love garlic!)
1/4 teaspoon cayenne
1/4 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon orange juice
2 limes, thinly sliced
peanut oil
Rinse fillets and pat dry. Heat just enough oil to coat the bottom of the frying pan. Use medium-high heat in a large black iron skillet. Add fillets, cooking 2 at a time. Cook until almost black, or about 3-4 minutes per side. Remove pan from heat. Reduce heat to medium-low. Mix butter, garlic, juices, and dry spices and pour over fillets. Cover pan and return to heat. Cook for about 2 minutes. Remove fillets and garnish with lime slices.