United States · Florida · Gulf

Lutjanus campechanus ?Alternative name:
Red Snapper
Lutjanus campechanus

July: Active feeding. Red snapper continues to feed intensively, especially in coastal zones.

Photo Fishing Cooking

Sharp teeth can injure. 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.

Average weight: 3 kg

Firm white meat — easy to fillet. Suitable for frying, baking, grilling, and stewing. Valuable commercial species, delicacy.

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.