This trip started with a slow boat ride to the inlet as we bucked a strong incoming tide. We got to see pelicans diving in the distance and passed close by some of the successful ones basking in the sun digesting their morning’s catch.
Four hours later we arrived at the first mark and fished around until dark catching the tasty snapper Walking Fish customers would soon enjoy. Several close ships convinced me to move inshore a few miles out of the shipping lanes for the night.
We started working around five the following morning to finish catching enough fish before we had to make the long run home in time to unload. The snapper were hungry and the sea was calm as we enjoyed watching a waning moon sink into the western horizon.
We took special care to preserve the freshness of your Vermilion Snapper that are also known as beeliners. They got that nickname long ago when fishermen did not carry as much ice and had to make a beeline for the market before their snapper lost the pretty red color consumers like to see.
Vermilion Snapper have a delicate and slightly sweet meat that I will usually fry or blacken with Chef Paul Prudhomme’s Blackened Redfish Magic. Hope you enjoy your fresh fish as much as I
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