Why should anglers target them? Although smaller than offshore cousins, inshore gray/mangrove snapper are loads of fun and fairly easy to catch, especially for kids. These terrific little fighters can often save the day when other fish fail to cooperate.

What are the best times of year to fish for them? Where is the best place to catch them? The bite usually kicks off around April and goes right through the summer. You’ll see anglers fishing around docks, rock piles, artificial reefs, fish attractor’s piers and under bridges. It’s a nice relief to pull up under a bridge, set the anchor, and grab a little piece of shade. Now pop the top on a nice cool beverage and prepare for some marvelous light-tackle action.

What tackle and rigs do you prefer to use to catch them? Light tackle means the same rods and reels you use for everyday snook, trout and redfish. Nothing too heavy as it virtually eliminates the awesome rod bending pull of a 14 to 18 inch snapper. I use a medium-light spinning outfit rigged with braided line and 20 inches of Seaguar fluorocarbon leader. Here’s a method I use when fishing snapper inshore using a knocker-rig. First slide a small soft rubber glow bead onto the leader (small enough that it won’t slide over the leader knot), now slide a quarter or three eights ounce oval slip sinker (depending on current and depth), then another glow bead the same size as before and finish it off with a number one Daiichi circle hook, tied to the leader using a loop knot.

How do you prefer them to be prepared? If you’ve ever cleaned a mess of snapper you know there is plenty of fat which sticks to your knife. To prevent constantly cleaning your knife; as you catch them put them into a cooler with slushy ice. This gels the fat in the body cavity and is easily discarded, after the initial cut. Even though a 12 to 18 inch snapper is small by comparison, fillet them anyway, remove the skin and cut out the rib bones. Now you’re left with a single piece of fish about the size of your hand. Perfect!

Gray/Mangrove Snapper are possibly one of the great delicacies when it comes to inshore fish. And of course fried is the only way to go. Certainly other recipes are good but without a doubt fried snapper is awesome especially when served with a pot of grits, tomato gravy and jalapeno hush puppies… could it possibly get any better.

This article is owned by Capt. Woody Gore and is copyright protected. Permission to republish this article in print or online must be granted by Capt. Gore. wgore@ix.netcom.com

Fishing is going strong throughout the southeast with people fishing and catching everywhere. That’s a good thing. Enjoying the outdoors and especially a little fishing is fun anytime, but especially now when most of us would like a distraction from things going on in the world. Fishing is an outstanding way to break away from things that concern you. When you’re near the water waiting for a fish to bite, it’s easier to feel better and it usually takes your mind off your problems at least for awhile.

Fishing is a great way to put some of life’s tribulations on hold and a good way to put a tasty meal on the table. People fish for different reasons some for the fun of catching, a few others for dinner, and many for both.

In the past few years the concept of catch and release has become very prominent throughout the fishing world. Catch and release is a great idea because you’re actually recycling fish and people seem to relish the thought of putting them back alive. You catch a fish, then you give someone else a chance to catch that fish. That’s a pretty good deal, and it’s evident that catch and release has improved our fisheries.

However, there are always those who take everything to the extreme. Certain groups and anglers feel that every fish caught should be released. It’s important to remember that catch and release is an option. If you want to put em’ back, that’s great, if you want to keep a few for dinner that’s also ok. There’s nothing wrong with keeping a few fish for the table but there’s no advantage to loading the freezer. Fish always taste better when their fresh, but once they become freezer burned they ruined. When fish are kept in the freezer they loose that wonderful fresh fish taste and wind up in the garbage.

Progressive fish management regulations, mostly slot limits and closed seasons, have created outstanding fisheries throughout the country. Slot limits are simply limits where fish within a certain size “slot” must be released.

The fish are biting. So, if you want to put your catch back, good for you. But if you want to keep a few, don’t hesitate to enjoy a fresh fish dinner.

This article is owned by Capt. Woody Gore and is copyright protected. Permission to republish this article in print or online must be granted by Capt. Gore. wgore@ix.netcom.com