Can You Eat Snook?

Hey there my fellow fishing enthusiasts and welcome to my post covering an often asked question when it comes to this species… can you eat Snook? Now, the short answer is absolutely, if fact, it is actually an extremely popular table fish.

The flesh is commonly described as mild and sweet in flavor with a firm, white flesh – it can also be cooked in a number of ways so with that all in mind, let’s look at the in and outs of consuming Snook below…

 So, before we start, let’s just quickly recap what we are talking about here. Snook (Also called Robalo, Saltwater Pike, Sergeant Fish or with an accent bias to make it more like Snuke) are a popular inshore saltwater game fish found in the warm coastal waters of the southeastern United States, the Gulf of Mexico, and the Caribbean.

Known for their speed, agility, strong fight and excitement they provide, Snook are characterized by their elongated, streamlined body and a distinct black lateral line that runs from the gill cover to the tail. They have a large mouth with a protruding lower jaw and two large canine teeth. Their coloration ranges from a silvery-green to golden hue with a yellow or white underside.

Snook can grow to over 40 inches in length and weigh more than 40 pounds, although more commonly encountered fish are in the 5-20 pound range.

As above, Snook produce a flesh that is firm with a flaky texture and sweet mild taste. They are similar to most saltwater species in that the flesh is clean and not very oily.

As they can grow quite large however it is worthwhile keeping in mind that:

• Older varieties tend to taste a lot stronger or ‘fishier’ so if you are planning to keep one for dinner, it doesn’t necessarily have to be the biggest one you catch.
• Larger varieties are also more susceptible to worms and parasites and well as higher levels of mercury in some locations.

In most cases, as long as you keep them of legal size without going for the biggest one you can find and you are within your slot limit, then you are generally ok.

Check out my: 5 Tips for Catching Snook

Unlike most white meated saltwater fish, it can be beneficial to bleed Snook as soon as it has been caught if you plan to consume it – although many maintain this is not necessary. It is always a good idea to place them on ice as soon as possible after it is landed as well – an ice slurry in a cooler which is generally a ratio of 2 parts ice to 1 part water is best for this purpose.

From here, preparation will be determined by your planned consumption. If they are to be eaten whole then you will need to clean and scale them beforehand. If you plan to pan fry, then you can either scale and fillet or fillet and skin. Keep the meat refrigerated or on ice at all times before and after preparation.

Can you freeze uncooked fillets?

Yes – Raw Snook can be frozen for up around 3 – 6 months. It must at the very least be gutted and cleaned and placed in an airtight bag (ziplock bags are good here) prior to being placed in the freezer.

Can they be eaten raw?

Snook is not considered a good species for the Sashimi wheel however is commonly used in South American Ceviche dishes. It is important however to ensure that the fish is properly prepared if to be eaten raw in this manner.

 At the end of the day, due to its white flesh, Snook can be prepared in the same manner as most other saltwater species in that they can be:

Grilled

Snook fillets can be cooked over charcoal or gas grills with any and all spices and seasonings as you see fit. Below is a common recipe:

1. Heat a grill hot but not smoking.
2. Pat fillets dry then spread butter or oil over the non-skinned side (or both if fillet is skinned) along with salt and pepper.
3. Grill fillets until just cooked (fillets start to flake) – Do not overcook as the meat will go dry.
4. Consume with salad or grilled vegetables.

You can of course use any other herbs or spices on the flesh to taste.

Pan Fried

As above, but in a pan – I like to add garlic to the butter when I pan fry white fish fillets with the salt and pepper as well. I have seen many pan fried fish recipes with Asian spices used too so that is also worth a try. Of course, they can also be crumbed as well which entails:

1. Gather three bowls and in the first, place some flour, eggs (beaten) in the second and breadcrumbs in the third.
2. Pat dry each fillet (skin on or off to preference) and then cover in flour.
3. Sink the flour covered fillets into the egg mixture and then cover in breadcrumbs
4. Shallow fry in the oil of your choice in a pan large enough to hold the full size of the fillet.
5. Spritz with lemon juice and consume with fries (chips), salad or whatever else takes your fancy.

Note: For extra flavour, add salt and pepper to the flour or even some grated Parmesan cheese to the breadcrumbs. I have even seen some good recipes using BBQ rubs on the fillets as well.

Baked

For this next option, the fish is cooked whole in the oven. A cooking example is as below:

1. Make sure the fish is cleaned and scaled.
2. Score the skin with a sharp knife (This will stop it shrinking too much from the heat)
3. Cover the outside with a lubricant such as butter or oil
4. Fill the cavity with whatever takes your fancy (common options are garlic, herbs, spices, lemon, tomatoes or mustard)
5. Bake in the oven until just cooked – again, it will dry out if left too long

Note: Based on my research over a number of recipes, a 1.5lb Snook will take around 15 – 30 minutes in a 375 deg oven.

Ceviche

Ceviche is a popular Latin American dish that is made with raw fish marinated in lime juice and spices. To make snook ceviche:

1. Dice the fillets into small pieces
2. Marinate them in lime juice, onions, cilantro, and chili peppers for about 30 minutes
3. Serve with tortilla chips or crackers.

 And there you go – my response to the question of whether you can eat Snook. I hope it has been helpful and as usual, please let me know of your experiences – or recipes – would love to see your recipes below too.

Also, please do not hesitate to comment below if you have any questions, concerns, corrections, or would like me to check anything else out for you.

Until next time

Have fun

Paul