Wildlife Watching Wednesday: The Delicious Yellowtail Snapper

Wildlife Watching Wednesday: The Delicious Yellowtail Snapper

By: Tom Berg

There are plenty of fish in the sea.  They come in all shapes, sizes and colors, too.  One very handsome species of fish is the Yellowtail Snapper.  These brightly colored fish are common in the western Atlantic Ocean, from North Carolina south to Florida and into the Gulf of Mexico.  Many are seen in the Florida Keys, too.  They are particularly plentiful even farther south in the Caribbean.

Yellowtail snappers are mostly white on their sides and belly, with a bright yellow stripe down their sides which widens on their tail, so that their entire tail is yellow.  Their backs can be pale blue or even pink, with small yellow spots on it.  Their dorsal fin is usually yellow, too.  They can grow to about 30 inches in length, although most individuals are much smaller.  In Florida, yellowtail snappers must be at least 12 inches long before anglers can keep them to eat.

Yellowtail snappers are often found congregating in large schools of many individuals.  They frequently relate to hard rock bottoms or coral reefs, and other snappers, grunts and reef fish routinely associate with them.  Although they are sometimes caught by anglers in relatively shallow water, they can be found in deep water, too, as deep as 300 feet or more.

It seems that yellowtail snappers are becoming more common in the Gulf of Mexico, especially closer to shore.  They are now a fairly common catch for anglers fishing off of bridges in the Florida Keys and for boaters fishing relatively close to shore.  Years ago they were caught with more regularity by anglers fishing many miles offshore.  Who can say what has caused this change?

Like most snappers, yellowtail snappers are prized for their tasty meat.  Many anglers consider them to be the best-tasting snapper of all; even better than red snapper.  Their succulent white meat is tender and slightly sweet.  It is excellent almost any way you prepare it, whether it is fried, broiled, grilled or baked.  Add a drizzle of lemon and you have a great dinner!

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Wildlife Watching Wednesday: The Cheerful Tufted Titmouse

Wildlife Watching Wednesday: The Cheerful Tufted Titmouse