The aggressive fighting style and delectable white flesh of the snook make it a highly sought-after game fish. Snooks are edible, and they’re just as fun to catch as they are to eat. Read the article and learn what snook tastes like and how to cook snook.
What Are Snook
The common snook, scientifically known as Centropomus undecimalis, is a warm-water fish that is common on both Florida’s coasts as well as further south along the Gulf of Mexico through Texas.
They can be found in rivers and marine estuaries that are close to saltwater and do really well-tolerating freshwater.
It is simple to recognize them. Snook have large, gaping mouths that resemble those of largemouth bass, a protruding lower lip, and an elongated, neutral-colored body with a recognizable black lateral line.
Snooks reach maturity when they are about 20 inches long on average, but they can grow up to three times that length and weigh an incredible 50 pounds. Snook is unusual in that as they get older, they switch their sex.
The two to three hours before and after sunset are when snooks are most active when feeding. They are especially voracious when the tide is moving.
As mature snook are piscivorous, which means they eat almost exclusively fish, lures like spoons, jerk baits, and swimbaits consistently work to catch them.
Snook are, however, subject to very strict regulation, and catch and release is the only method of harvesting them during closed seasons.
Types of Snook:
- Common snook
- Small-scale fat snook
- Large-scale fat snook
- Swordspine snook
- Tarpon snook
Are Snook Good To Eat
Due to their fierce fighting style and delectable white flesh, snook is a highly sought-after game fish. Despite having strict catch limits and closures, snook is a tasty food fish and a lot of fun to catch. Small fish, shrimp, and occasionally crab are the main foods of snook, which can reach weights of 44 pounds.
What Does Snook Taste Like
The “soap fish,” as it is commonly known, has an unjustified reputation as being inedible in many Caribbean islands, including Puerto Rico.
And it is true that if the skin is left on, you might as well take a big bite out of ivory soap.
On the other hand, once the skin is off, you’ll be left with mild, relatively firm white fillets. Their flavor has been compared to grouper or mahi-mahi when properly filleted.
What then ought to be done with Snook?
Snook can be baked easily by putting a little olive oil in a casserole dish, generously seasoning the fillets with salt and pepper, and baking at 400 degrees just until the fish is cooked through.
Snook fillets served over grits are sure to please since sautéing is also very popular.
How To Cook Snook
Grill
- Heat up a grill, whether it’s gas or charcoal. Verify that the grill reaches a temperature of 600 degrees Fahrenheit inside. Check if the grill is hot enough by performing the hand test. When the temperature is appropriate, you should be able to hold your hand over the grill for just one to three seconds.
- A small amount of healthy oil, like olive oil, should be applied with a pastry brush to the snook fillets’ entire surface. Add a small amount of salt and pepper to the fish.
- To prevent the fish from sticking to the hot grill grates, lightly oil them.
- The snook fillets should be cooked for three to four minutes on each side on a hot grill.
- If the snook’s interior is opaque and flaky, check with a fork. The fish should be taken off the grill and put on a serving platter.
- Serving the snook hot with homemade salsa instead of an oil-based sauce is healthier.
Blacken
- Set the oven’s temperature to 350 degrees.
- A snook fillet should be dusted with blackening spices on both sides, pressing the spices into the fish. Avoid the excessive salt and preservatives in commercial blackening mixes by making your own.
- On the stovetop, warm up a cast-iron skillet over high heat.
- A very small amount of healthy oil, like organic canola oil, should be heated in the skillet. Utilize a small amount of spray oil to further reduce your dietary fat intake.
- Put the snook in the hot pan. It takes about two minutes per side to cook the fish until the outside is golden brown.
- Cook the snook until done in the oven while sliding the skillet into it. When the outside of the fish has almost completely burned and turned black, remove it from the oven.
- Warm lemon wedges to drizzle over the fish are served. Tartar sauce is usually used to accompany blackened fish. Low-fat mayonnaise and chopped pickles can be combined to create a homemade, healthier version.
How To Catch Snook
No nets or spears may be used to harvest snook; only hook and lines are permitted. It’s challenging to land a snook. They typically feed between two and three hours before sunrise and after sunset, with the best fishing taking place during a tide change at these times.
Despite the fact that you don’t need a kayak or other small boat to catch snook, you can cover a lot more ground and improve your chances of discovering them hiding out close to the banks. To trigger an explosive bite, simply toss a live pinfish over by the shore and under mangrove trees.
When it’s cold out, snook can be found in well-known locations that make for great fishing. Over time, some fishermen divulge their secret spots; you can find them mostly on forums.
For me, the best place to find snook early in the morning or late at night is in a kayak on saltwater canals. Due to their willingness to hang around the surface, you can occasionally see them.