Red Snapper Season Extended

That is correct. Red Snapper season has been extended and is now the longest it has been extended since 2013. The U.S. Department of Commerce announced an expanded 39 day recreational Red Snapper season for private private anglers fishing in Gulf federal waters. The season will start Friday, June 16, and go through till Monday, September 4th. Only on Fridays, Saturdays, and Sundays. Also included will be Monday and Tuesday July 3 and 4, and Monday, September 4.

Keep in mind that there are certain guidelines that you have to follow when fishing Red Snapper. The min. size limit is 16″ TL. The reason that this is the size limit is because one 24-inch female Red Snapper can produce as many eggs as 212 17-inch female Red Snapper. So the more larger and older Red snapper we have out in the wild, the more Red Snapper we can catch and maximize the number of younger fish coming into the fishery.

This is really great news being able to fish more than just the 3 days of June 1-3. We can now fish every weekend up to September 4 and take advantage of this great opportunity. There is a limit to how many you can catch a day but this means that you can fish for more Red Snapper over a span of a few months! Let’s get out there and catch Red Snapper.

Category: Uncategorized

Red Snapper Season Begins in Florida

During the April Commission Meeting, The Florida Fish and Wildlife Conservation Commission (FWC) approved a 78-day recreational Red Snapper season in Florida State Waters that begins each Saturday and Sunday in May 2017. That makes the first day of the recreational season May 6th this year. Beginning May 27th, red snapper can be fished daily through July 9th in State of Florida Waters. The season will also allow fishing every Friday, Saturday and Sunday in September and October, including Labor Day.

Remember that the FWC defines Florida State fishing waters as the following:

  • In the Gulf of Mexico, from shore to 9 nautical miles
  • In the Atlantic, from shore to 3 nautical miles

Other rules anglers should keep in mind that there is a 2 per person each day bag limit with a 10 per harvester per day bag limit (Charter Captains and crew limit is zero). Also, each fish must be a minimum of 16” TL. These limits are in place to ensure a sustainable red snapper population.

The Federal Regulations have also been announced by the National Oceanic and Atmospheric Administration (NOAA) and the Federal Waters recreational season will begin June 1st and end June 3rd for recreational fisherman from privately owned boats. This will be the shortest season ever for federal waters. Federally permitted charter operations (For-hire Components) season will allow a total of a 49-day season beginning June 1st and ending July 19th. The short recreational season is being blamed on overfishing which occurred in 2016, which NOAA reports exceeded the limits by 129,906 pounds.

Bring your Family and friends out for a day on the water chasing down a beautiful red snapper for yourself. Book your charter today with Destin Inshore Charter or Destin Offshore Charters by calling (850) 685-9368. Captain Chris Kirby, Shelby and the entire team will make sure that you have a great experience.

redsnapper season

Smoked Fish Dip

This recipe is perfect for a barbecue! Also, if you don’t have a way to smoke your fish a little secret that we use is grilled fish with a little liquid smoke added to it. That will give you the smoky flavor without all the work. Original Wheat Thins and Ritz crackers are our favorite.

1 lb smoke fish
½ Cup mayo (or miracle whip if you like a sweeter taste)
1 ¼ tsp Worcestershire sauce
3 tsp old bay seasoning
1/3 cup sour cream
½ tsp Salt and Pepper
2 tablespoons of diced sweet relish
2 squeezed lemons

  • With a fork, break up fish into shredded chunks in big bowl.
  • Combine all ingredients along with fish in bowl. Mix thoroughly. Be careful not to mix too much and turn the dip to mush.
  • Serve with any crackers of your liking!
Category: Recipes

The Captain’s Backened Fish Sandwich

This recipe is a little more effort but worth every second! This is Chris’ favorite!! Triggerfish and Grouper are our favorite fish to prepare this way. Also, you might want to do this outside, it does sizzle and smoke quite a bit while the fish is cooking. Using a grill works great.


Blacken Seasoning (Any brand will work.)
Cast Iron Skillet
2 sticks butter, melted
Kaiser Buns or Hawaiian King Buns
Louisiana Tarter Sauce


6 cups Shredded Cabbage and Carrots
½ Cup Mayonnaise
1 tsp white vinegar
1/3 cup milk
¼ cup sugar

  • Prep fish. Cut out all bloodline and trim up in a nice filet, fit for a sandwich. No thicker than ¾ in.
  • Get skillet hot. 350-400 degrees is ideal.
  • While skillet is getting hot, dip each filet into melted butter and then top your fish with blackening seasoning and flip over and also coat the bottom side. Do this to all filets.
  • Once skillet is hot, place one filet at a time on hot skillet. Cook on each side for 2 minutes.
  • Repeat until all filets are cooked.
  • Make slaw. Add all ingredients into bowl and mix together.
  • For a little extra touch, toast your buns.
  • Top bun with fresh slaw, tartar and a blackened filet.
  • Serve with a side of chips or fresh fries!
Category: Recipes

Southern Fried Fish Recipe

Hard to beat a simply southern fried fish! Chris and I cook fish at least once a week and it usually is prepared this way! Our favorite species to make this way include: Flounder, Gag Grouper, Flathead Catfish, Scamp Grouper, Mingo (Vermillion Snapper) and White Snapper.

1 Box of “Slap Ya Mama” Fish Fry or 2 Bags OR 2 bags of Louisiana Fish Fry
Zesty Italian Dressing
Peanut Oil
Gallon Zip Lock Bag
And of course your fish!

  • Prep your fish! Cut all the bloodline out. Cut into 2 x 2in chunks.
  • Throw fish chunks in bowl and top and toss in Italian dressing. You need just enough to cover the fish thoroughly. Set aside.
  • Turn on fryer. (If you do not have a fryer, you can always use the stove top and set up with your peanut oil in a frying pan.)
  • Take your gallon zip lock and empty entire box of fish fry into it. You can leave it as is or you can add some seasonings of your choice if you would like to jazz it up a bit. (We like it just as it is!)
  • Toss marinated fish chunks into gallon bag and shake it up!
  • Check oil temperature and once it has hit 350 degrees you are ready to cook.
  • Place fish chunks individually, not touching one another in oil. Rotate accordingly and cook until golden brown.
  • Pull out and place on paper towels to drain excess grease off.
  • Serve with your favorite cocktail sauce, fresh cut fries and cold beer!

This recipe is for about 3lbs of fish and feeds 6 people. If you have more fish then that and need to feed a tribe, then just double recipe. Enjoy!

Category: Recipes
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