Species Name:Centropomus undecimalis
Snook has a distinct lateral line, high, divided dorsal fin, sloping forehead, and a large mouth with a protruding lower jaw.
This fish can be found anywhere from Central Florida to South America and the Gulf of Mexico, usually inshore in the coastal and brackish waters, along mangrove shorelines, seawalls, and bridges.
Where: Central America
How: Wild Caught; Gillnet
Snook has a firm texture, cooks up white, flaky, and moist, and lends itself to most cooking applications. We do recommend removing the skin from the flesh before cooking.
For Your Menu
Snook is extremely easy and versatile to cook with. Prepare it as you would with California White Seabass, Cod, and Grouper. This fish is great to sauté, grill, bake, pan roast, broil, and sous vide!
This game fish is generally available around the winter months – we recommend adding Snook to your Winter or early Spring menus.
For Your Waitstaff
If your customers are looking for a clean-tasting fish that’s rich, moist, and flaky when cooked, have them try Snook. This rare fish might become their new seasonal favorite!
For Your Retail Display
As we noted above – make a big deal out of this fish if you get the chance to add it to your case! The seasonality window is small, so make sure customers take advantage of it when it’s available.