What makes red snappers red

They are seen as far north as Massachusetts, but most rarely travel north of the Carolinas. Northern Red Snapper are not found in the Caribbean like their southern brothers are. The younger members of the species are usually found in shallow waters in and around mud floors.

The adults are found in deeper water, where they surround themselves in shipwrecks and rough, rocky terrain. The red eye of the Red Snapper is a distinguishing mark. They are also known for their red eyes which distinguish them from many other species. They have a pointed anal fin which differs from the rounded ones of other fish in the area. The red snapper is considered a white fish and is one of the most sought after by restaurants and chefs.

They have a nutty flavor and can be prepared in a wide variety of ways. The meat is very high in protein and is low in sodium and saturated fats. Sport fishermen love to go after the red snapper because of the red snapper will fight the fishing line.

Nearly half of the red snapper that are caught are by the sport fishermen. The other 4. The red snapper is a distinctive looking fish that is generally the most abundant type near coral reefs and ship wrecks in the Gulf of Mexico. Most fishermen assume that all of the fish released in such condition will die. The world record is 50 pounds, 4 ounces.

Scientific Name:. Lutjanus campechanus. Common Names:. Red snapper are most common in the northern Gulf of Mexico, followed by the western Gulf and least common in southern Florida. Small and medium red snapper have a strong attraction to any sort of bottom relief or obstruction - reefs, rocks, ledges, wrecks, offshore oil and gas platforms, and even such small things on the bottom as pipeline valves and gallon drums.

As red snapper become larger, over 10 pounds, they seem to spend more time on relatively open bottom. Frequently, concentrations of large "sow" snapper over 20 pounds in weight, are located on open, obstruction less, clay bottoms. Red snappers are caught more frequently in shallower offshore waters in the cooler months than in the warmer months. Whether this is due to actual movement of the fish shoreward in the fall and winter, or due to changes in feeding behavior of fish that are present year round is open to debate.

Red snappers are usually found in depths between 50 feet and feet. Bycatch Regulations require modified fishing gear to reduce bycatch.

Red snapper in deeper waters tend to be redder than those caught in shallower waters. They have a long triangular face with the upper part sloping more strongly than the lower. Their jaws are equal, with the lower one sometimes slightly projecting. Red snapper grow at a moderate rate, and may reach 40 inches long and 50 pounds.

They can live a long time—red snapper as old as 57 years have been reported in the Gulf of Mexico and as old as 51 years in the South Atlantic. Females are able to reproduce as early as age 2. Males and females spawn from May to October, depending on their location.

Red snapper feed on fish, shrimp, crab, worms, cephalopods octopus or squid , and some plankton tiny floating plants and animals. Young red snapper are food for the large carnivorous fish that share their habitat, such as jacks, groupers, sharks, barracudas, and morays. Large marine mammals and turtles also eat snapper. Red snapper are generally found at 30 to feet deep in the Gulf of Mexico and along the eastern coasts of North America, Central America, and northern South America.

They are rare north of the Carolinas. Annual catch limits for the commercial and recreational fisheries. Commercial fishermen must have a permit to harvest red snapper. Through the individual fishing quota catch shares program, they may harvest their quotas whenever they choose and must report how much they harvest. A minimum size limit protects the spawning stock and juveniles.

It allows for limited harvest of red snapper as the population continues to grow. In and , regulations prohibited harvest of red snapper in the South Atlantic to protect the population from too much fishing pressure and to allow the number of fish to increase. Limited harvest was allowed in