|
United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Lutjanus malabaricus |
June: Post-spawning. Snapper recovers in deep waters, activity is moderate.
In Maldives and India, commonly used in spicy soups and stews In Arab cuisine, often paired with couscous and lemon-spice sauces
Distributed in Indian and western Pacific oceans Adults are demersal, can reach 1 meter and 8–10 kg Important commercial and game species in tropical waters
Found near reefs, lagoons, rocky coasts Caught on live bait, shrimp, squid, artificial lures Bottom fishing and trolling are effective
Active at 30–150 m depth Bites best at dawn/dusk, especially during weak currents
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
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
Flesh is white, firm, slightly sweet Ideal for filleting and whole roasting
Fillet: Frying, grilling, baking, steaming
Whole: Roasting with spices
Head: Soups and curries
Whole: Roasting with spices
Head: Soups and curries
Malabar Snapper Fillet with Ginger and Lime (Frying)
Bright Asian-style aroma
Bright Asian-style aroma
1. Rub fillet with salt, ginger, and lime juice.
2. Fry in olive oil 3–4 minutes per side.
3. Serve with jasmine rice and cilantro.
2. Fry in olive oil 3–4 minutes per side.
3. Serve with jasmine rice and cilantro.
Grilled Malabar Snapper with Tamarind Glaze (Grilling)
Sweet-spicy caramelized crust
Sweet-spicy caramelized crust
1. Marinate fish in tamarind paste, honey, garlic.
2. Grill 6–8 minutes per side.
3. Serve with cucumber salad and chili sauce.
2. Grill 6–8 minutes per side.
3. Serve with cucumber salad and chili sauce.
Malabar Snapper Coconut Curry (Stewing)
Traditional South Asian flavor
Traditional South Asian flavor
1. Sauté onion, garlic, curry paste, tomatoes.
2. Add coconut milk and fish chunks.
3. Simmer for 15 minutes, serve with basmati rice.
2. Add coconut milk and fish chunks.
3. Simmer for 15 minutes, serve with basmati rice.
Baked Snapper with Lemon and Thyme (Baking)
Great for festive occasions
Great for festive occasions
1. Clean and score the fish, stuff with lemon and thyme.
2. Season with salt, pepper, drizzle with oil.
3. Bake at 180°C (350°F) for ~25 minutes.
2. Season with salt, pepper, drizzle with oil.
3. Bake at 180°C (350°F) for ~25 minutes.