|
|
|
THE Book About Snook! |
Read Snook Kingdom
and find out:
-
the kinds of habitat snook
really like
-
tried-and-true tackle, lures,
bait and techniques
-
the best times of day and
tides for getting strikes
-
very best places in Florida to
find hungry, frisky snook!
|
For exciting saltwater fishing
action, snook can't be beat! Whether still, fly, pier or wade fishing, or
stalking snook from a flats boat, you're bound to find a challenge. Closed
seasons, bag limits, and efforts to improve habitat have helped the
fishery to recover, and there are lots of linesiders prowling Florida's
estuaries waiting for determined, thrill-seeking anglers... like YOU!
When is Snook
Season in Florida?
Atlantic: Feb.1 thru May 31, Sept. 1 thru Dec. 14
Gulf of Mexico, Monroe County, Everglades National Park:
Mar. 1 thru April 30, Sept. 1 thru Dec. 14
Click here for up-to-date snook regulations
What are the Size
and Bag Limits in Florida?
Atlantic: Fish less than 28 or more than 32 inches in length must
be released.
Gulf of Mexico, Monroe County, Everglades National Park:
Fish less than 28 or more than 33 inches in length must be released
Bag limit is 1 snook per day throughout Florida.
Do I Need a
License to Keep a Snook that I Catch?
Yes, a snook permit must be purchased when a saltwater license
is required.
It is illegal to buy or sell snook.
What's the Biggest
Snook Caught in Florida?
Conventional Tackle: 44 lb, 3 oz (Fort Myers)
Fly Fishing Tackle: 30 lb. 4 oz (Chokoloskee)
Are Snook Good to
Eat?
You betcha! Fresh fried snook with hot buttered grits and creamy coleslaw
are gourmet Cracker fare! For fancier grub, check out the recipe below!
Click here for a profile of the Common
Snook
Earl
Downey's Snook with Saffron Rice & Artichokes
(reprinted from Rube Allyn's
How
to Cook Your Catch)
Serves 10 to 12
6- to 7-pound snook,
cleaned and dressed
1 cup butter
4 teaspoons salt, divided
1/2 teaspoon pepper
1/4 cup lemon juice
4 medium onions, sliced
2 large cloves garlic
1 cup chopped parsley, divided |
5 medium tomatoes, peeled
and diced
1/4 teaspoon dried rosemary
1/4 teaspoon dried summar savory
1-1/2 cups fish stock, chicken stock, or white wine
saffron rice (see below)
10-12 medium artichokes
lemon slices and parsley sprigs for garnish |
Sprinkle fish with 2 teaspoons salt,
pepper, and lemon juice. Arrange in foil-lined shallow baking pan. In
saucepan slowly cook onions, garlic, and 3/4 cup parsley in butter 5
minutes. Add rosemary and savory. Add tomatoes, stock, and remaining 2
teaspoons salt. Simmer five minutes, stirring occasionally. Pour over
fish. Bake at 350 degrees F for 50 to 60 minutes, basting occasionally
with sauce.
To prepare artichokes, wash them and turn
them upside down. Remove the chokes (thistle portion) with a sharp
knife. Stand artichokes upright in a deep saucepan large enough to hold
them snugly. Add 1 inch of water, and 1/4 teaspoon salt for each
artichoke. Cover and boil gently 20-45 mintes, or until stems can be
pierced easily with a fork, adding water to the pot if necessary. Turn
artichokes upside-down to drain. Cut off stems. Fill each drained
artichoke with saffron rice (below).
Arrange fish on large platter with
artichokes. Sprinkle fish with remaining chopped parsley. Garnish
platter with lemon slices and parsley sprigs. Serve with sauce.
Saffron Rice
4 cups cold
water
1 large onion, chopped
2 tablespoons butter
2 vegetable bouillon cubes |
2 teaspoons salt
1/2 teaspoon saffron threads
2 cups uncooked rice |
Combine all ingredients except rice in
heavy saucepan. Let stand 5 minutes. Add rice and bring to boil. Reduce
heat, stir and cover tightly. Simmer 25 minutes, or until rice is
tender.
|
