United States · Texas · Williamson

Lutjanus buccanella

June: Post-spawning. Black snapper recovers and feeds in deeper waters.

Photo Fishing Cooking

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Used in spicy soups and stews in the Caribbean In Cuba, often served fried with rice and beans

Inhabits western Atlantic from Florida to Brazil Deepwater predator, often found at depths of 100–200 m Can reach 75 cm length and over 10 kg weight

Caught near reefs, drop-offs, and underwater hills Baits: squid, shrimp, small fish, jig heads Fished both from shore and boat, down to 200 m depth

Most active at dawn and dusk Prefers cover and stable depth

19 June 2025 Good bite

20 June 2025 Good bite

21 June 2025 The average bite

22 June 2025 The average bite

23 June 2025 The average bite

24 June 2025 Good bite

25 June 2025 Good bite

Meat is tender, white, aromatic Easy to fillet — thick body and few bones

Fillet: Frying, baking, sushi, grilling
Whole: Stuffed and baked whole
Head: Broths and soups

Blackfin Snapper Fillet in Lemon Butter Sauce (Frying)
Quick to cook with bright flavor

1. Season fillet with salt, pepper, lemon zest.
2. Fry in butter until golden.
3. Drizzle with lemon juice, serve with vegetables.

Grilled Blackfin Snapper with Lime and Garlic (Grilling)
Juicy and aromatic result

1. Marinate in olive oil, lime, garlic.
2. Grill 5 min per side.
3. Serve with rice and herbs.

Caribbean Stew with Blackfin Snapper (Stewing)
Served with coconut rice or sweet potato

1. Sauté onion, pepper, garlic, tomatoes.
2. Add fish chunks and spices (thyme, cayenne).
3. Simmer 15–20 min over low heat.

Blackfin Snapper with Vegetables in Foil (Baking)
Preserves juices and flavor

1. Wrap fillet with carrots, zucchini, onion in foil.
2. Season with salt, lemon, olive oil.
3. Bake at 180°C (350°F) for 20 min.