United States · Texas · Hays

Lutjanus campechanus

June: Post-spawning. Snapper recovers and continues feeding in deeper waters.

Photo Fishing Cooking

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In Caribbean and Latin American countries, red snapper is a festive fish Often used in New Year and Easter dishes

Inhabits Gulf of Mexico and US Atlantic coast Can exceed 1 m in length and 20 kg in weight Has bright red coloration and large eyes

Saltwater fishing with live bait, shrimp, or squid Bottom rigs and jigs are effective Found at depths of 10–60 m near reefs and wrecks

Prefers structure — rocks, wrecks Most active at dawn and dusk

19 June 2025 Great bite

20 June 2025 Good bite

21 June 2025 The average bite

22 June 2025 Good bite

23 June 2025 Good bite

24 June 2025 Good bite

25 June 2025 Great bite

Firm white meat — easy to fillet Suitable for frying, baking, grilling, and stewing

Fillet: Grilling, frying, baking
Whole: Stuffing, whole baking
Head: Broths and soups

Grilled Red Snapper (Grilling)
Marinated in spices and lemon juice

1. Marinate fillet in olive oil, lemon juice, garlic, and herbs for 30 min.
2. Grill 4–5 min each side.
3. Serve with lemon and greens.

Baked Red Snapper with Vegetables (Baking)
Whole, stuffed with spices and herbs

1. Clean whole fish, stuff with onion, garlic, thyme.
2. Place on tray with vegetables (pepper, tomato, zucchini).
3. Bake at 180°C for 35–40 min.

Red Snapper Stew in Tomato Sauce (Stewing)
Spicy tomato-based sauce with chili

1. Sauté onion and garlic, add tomatoes and spices.
2. Add snapper pieces, simmer 20 min.
3. Serve with rice or potatoes.

Red Snapper Ceviche (Marinating)
Fish "cooked" in lime juice

1. Dice fillet into small cubes.
2. Marinate in lime juice with onion, chili, and cilantro for 30 min.
3. Serve chilled as an appetizer.