Snook

Snook are commonly found between autumn and summer and form schools over areas of seagrass.

Cooking Snook

Texture
Soft texture

Flavour
Mild sweet flavour

Storing
Does not store well, best eaten fresh.

Cooking
Wash well or remove the skin before cooking. Goes well in dishes like Laksa, or cooking the filets in beer batter. An excellent smoked fish.

Wine pairing
Rose

Catching Snook

Habitat
Gulf and continental shelf waters.

Catch
Usually caught from local jetties but more commonly caught from a boat. As the fish has limited fighting abilities, it is a good catch with kids.

Seasonality
September to November is the best time but can be caught all year.

Bait
Use a shiny lure (approx. 35 gram). Boat trolling using a plastic paravane produces the best outcomes.

Size
Minimum size limit for Snook is 45 cm.

Gear
6 - 10 kg line.

Handling
Gentle handling of Snook putting it straight on ice will ensure a good texture and eating quality.

Snook recipes

Pan fried Snook with celeriac and grilled radicchio by Paul Baker

"Snook is easy to fillet and bone which makes it a great option when looking for a fish to pan fry. The long thin fillets only require a short time in the pan so make sure you have your salad and radicchio ready before you cook. Perfect midweek treat".
- Paul Baker

Page Last Reviewed: 08 Jul 2020
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