Catching And Cooking Mangrove Red Snapper
Not the biggest fish, but sought after for eating
Catching Mangrove Red Snapper
Size and weight: Mangrove Red Snapper averages 12″ but can grow to 20″. Weight ranges from 1 lb. to 4 lbs.
General Info
Mangrove Red snapper is an awesome fish to catch. They’re not big enough to put up a struggle worthy of bragging rights, have been known to bite and offer a good sporting experience for a day on the water. Mangrove Red Snapper is sought-after for their delicious flavor – and can be prepared many ways. As a result, they are popular in restaurants.
When/Where
Time of year: Active in Tampa Bay area of Florida year-round. Full moons in the Summer months are ideal.
Location: Mangrove Red Snapper like to push to deep sandy bottoms.
In summer look for 19′ to 25′ of water over rock bed bottoms.
In the winter, look for structures like concrete pilings.
Time of Tide: At low tide, the bait gets inside the roots and they are drawn to it. Similarly, they eat shrimp and bait in barnacles on roots.
How
Bait: Cut bait, including greenbacks, shrimp, or lady fish are ideal. Live shrimp will also suffice.
Method: Reel and rod, with light tackle.
Cooking Mangrove Red Snapper
Drink Pairings
Drinks: Sweet wines, and Bourbon (beforehand); avoid beer
Flavor
Deliciousness: 10 out of 10.
Flavor: A wetter fish. Lingering taste that’s not fishy.
Cleaning
Strike (knife) behind the gill plate, go down along the backbone. You get two filets. Skin both filets
De-gutting: De-gutting is not necessary if you are cutting fillets – simply cut around the fish guts.
De-blooding: Spanish Mackerel, Redfish, Grouper and Sharks are typically de-blooded.
De-veining: Is recommended for larger fish, including Spanish Mackerel, Redfish, and Sharks.
Cooking
Methods: All cooking methods apply, but baking is especially delicious, as it holds moisture and that is the least destructive to the fish’s flavor.
Dishes: Tacos, and appetizers like ceviche are especially appropriate, as it’s a delicious fish that is on the wetter side.
Traditions: Appropriate for any tradition or style (below).
Suggested Dishes
Can be stuffed with crab meat. Stuff belly and pan fry in high-temperature oil with garnish of asparagus or onions.
Season with lemon pepper, garlic, salts or keto seasonings (below).
Like other delicious fish, Mangrove Red Snapper goes exceptionally well simply prepared: baked, with greens. A loaded baked potato is a great side.
Cooking Fish, Generally
Traditions: Plain, Upscale, Southern, Creole, Cajun, Western, Southwestern
Cooking Methods
Sautéed (blackened): use a high-temperature oil with minimal flavor. Avocado, grapeseed, linseed, sunflower, safflower.
Deep Frying: use similar oil to sautéed, but more of it.
Baking: Method 1: Use tinfoil and leave open. Seasoning is household seasonings. Lemon pepper and garlic. When fish is done, you’d use lemon juice and butter. Don’t add butter before the fish is cooked. Method 2: same but close foil.
Grilling: if you want more flaky entrée, low heat. Maybe 10 minutes, both sides. Heavier texture, use a higher temperature.
Dish Descriptions
Entrée: Many people prefer blackened, filet skin on one side and leave skin on the other.
Fish tacos: Require fileting both sides. Cube, deep fry in a batter.
Fish soup or stew: Reheats well. A common cioppino or Cajun recipe will suffice.
Fish salad. Deep fry to keep together, into a crisp. Cover meat halfway full with oil. Cook in a cast iron skillet. Use a Caesar dressing.
Sides: Sweet potato, baked potato, potato wedges, brown rice, hush puppies
Vegetables: Asparagus, broccoli, salad, sliced tomatoes and avocado, string beans, seasoned collards, okra
Appetizers: Ceviche dip and fish cakes.
Cooking Fish, Generally
Traditions: Plain, Upscale, Southern, Creole, Cajun, Western, Southwestern
Cooking Methods
Sautéed (blackened): use a high-temperature oil with minimal flavor. Avocado, grapeseed, linseed, sunflower, safflower.
Deep Frying: use similar oil to sautéed, but more of it.
Baking: Method 1: Use tinfoil and leave open. Seasoning is household seasonings. Lemon pepper and garlic. When fish is done, you’d use lemon juice and butter. Don’t add butter before the fish is cooked. Method 2: same but close foil.
Grilling: if you want more flaky entrée, low heat. Maybe 10 minutes, both sides. Heavier texture, use a higher temperature.
Dish Descriptions
Entrée: Many people prefer blackened, filet skin on one side and leave skin on the other.
Fish tacos: Require fileting both sides. Cube, deep fry in a batter.
Fish soup or stew: Reheats well. A common cioppino or Cajun recipe will suffice.
Fish salad. Deep fry to keep together, into a crisp. Cover meat halfway full with oil. Cook in a cast iron skillet. Use a Caesar dressing.
Sides: Sweet potato, baked potato, potato wedges, brown rice, hush puppies
Vegetables: Asparagus, broccoli, salad, sliced tomatoes and avocado, string beans, seasoned collards, okra
Appetizers: Ceviche dip and fish cakes.
