Snapper. The word invokes both excited anticipation and fond memories in the mind of many anglers. The Snapper is a magnificent looking fish straight from the water. The Snapper is another robustly built fish, with those magnificent colours. Fresh from the water the majority of Snapper have irridescent pink or dark red scales with small blue spots above the lateral line along the full length of the body. The bigger a Snapper gets a prominent bump starts to form on the nose or forehead of the fish and big Snapper are commonly called "Nobbers" because of this feature. Snapper are a magnificent eating fish, on a par with the King George Whiting in my opinion, that just has to be good!
Snapper are found in all states of Australia from the southern half to the northern half. The major populations are far and away found in WA, SA, and Vic with our own SA taking the crown as the "Snapper State of the Country" and Whyalla, SA being crowned as the "Snapper Capital of Australia". Whyalla produces hundreds if not thousands of 20 pound plus Snapper each year. The Snapper move around natural and artificial reefs in waters from 1 to 100 metres deep. I personally have taken Snapper in water from 1.8 metres (6ft) through to 53 metres (180ft) deep. They will live over sand and mud banks and on channel edges but the man made and artificial reefs are where they prefer to live and migrate each year.
They feed on a variety of different creatures and this is usually according to their age and size. Snapper are one of the slowest growing fish around and a 20lb fish may be 20 or 25 years old. Some of their favourite meals are big King Prawns, Squid, Cuttlefish, Blue Crabs, Molluscs and baitfish like Mackeral, Pilchards and Tommies. Overall the Snapper can grow to around 20 or 25kg with the South Aussie state record weighing an impressive 18.4kg (40lb) caught in the Outer Harbor shipping channel on 8kg line and a slimy mackeral fillet. An even bigger 48lb Snapper was taken off Port Victoria in early 1997 but was not registered for a record, and in November 1997 a lady angler, Joan Graham, caught an 18.2kg fish on the Goanna's ground off Middle Beach.
Although I have never taken a really big Snapper I have caught a fair few Snapper from jetties, beach and boat. The problem with Snapper is not so much catching them as it is in finding them. They are often schooling but over the shallower inshore reefs a big Snapper may be somewhat of a loner. Much has been written on the subject of catching Snapper so I will not go into the fishing of them in to much detail. 
The Snapper baits that I prefer are quite common ones. I like to use Squid, Slimy Mackeral strips, Pilchard or other bait fish. For the big Snapper the rig seen here is ideal with the trace line being around 50lb and 2 size 4/0 - 6/0 Suicide hooks snooded together. Ruggers are fished for with slightly smaller hooks of 1/0 - 4/0. They are able to use the same running rig or a "patenoster" rig with 2 droppers may be used. With the running rig a sinker can be used on the mainline above the swivel but really this is only if needed. Yet again, the hardest part to Snapper fishing is just in finding the fish.
Baits for Snapper need not be difficult either. The only difference in baits should range between the big and small fish.
BIG FISH BAITS
SMALL FISH BAITS
This Snapper took a half pilchard bait presented on twin 4/0's
There are no hard and fast rules to use when choosing bait for the Snapper. But a knowledge of what they have a good chance of feeding on in a particular area is advantageous. For example after a big storm the Snapper will commonly come right in close to shore and scavenge around for dead Squid, Cuttlefish and Octopus which they like to eat. In Summer they may be feeding on Blue Crabs so a softer Squid bait or fish fillet will work to catch them as after passing numerous crab shells it would hurt a bit so they don't mind a softer meal. It really doesn't matter.
38-60- Gulf St Vincent, Investigator Straight, Backstairs Passage- 5.
38-60- Other SA waters- 10.
over 60- All waters- 2.
38-60- Gulf St Vincent, Investigator Straight, Backstairs Passage- 15.
38-60- Other SA waters- 30.
over 60- All waters- 6.
Thanks to Gerry from NDSFC for the following piece of advice.- It is wise to put Snapper of just over the limit back because they can shrink up to 2cm within a few hours of leaving the water. I choose to keep them as my Snapper go straight into a slurry mixture which stops a lot of the shrinkage but Gerry's advice is valid if your fish stay in a tub or similar.
Snapper like most other fish have numerous ways in which to be cooked. I will briefly give you a couple of my favourite ways to have the Snapper. With the small (just legal) Snapper, my favourite way to have them is filleted, battered and then deep fried. This method really needs no explaining but the other way I like does. For the Snapper between 45-60cms, I like best to have the fish whole.
For this method I thoroughly clean, gill and gut the fish and scrub any last bits of viscera out of the cavity. Stand the fish up on a makeshift tray of aluminium foil by folding the belly flaps out, the fish will stay standing through cooking. Chop up some onion finely and deposit this around the base of the Snapper, also slice a lemon and place this on the fish and around the fish. Add a liberal (2 cups) dose of good white wine and then drink the rest! Cook the fish in a 180C oven for around 35-45 minutes and then serve whole. MAKE SURE NOT TO OVERCOOK THE SNAPPER. For the big buggers I like to have them done in the cutlet method. Just cook them like you would cook chops.
Ian Heath and Pt Broughton Snapper.
© 1997 bradheath@hotmail.com
Get your own Free Home Page