The last day of Red Snapper season 2019 was today, August 1st. The end of Red Snapper season is a welcome break for exhausted captains and deckhands, but what else can you catch? Find out in the "Fishing News" section!
School starts back on August 12th in Okaloosa County this year. Back-to-school means Summer is coming to an end. It's time for Destinites to welcome crisp, Fall weather (okay, Destin doesn't really get Fall weather until October). The Panhandle slows down when most tourists go home, so it's a great time for relaxing at the beach and maybe even fishing a little bit 🎣.
Select venues will continue hosting fireworks, music, and movies on weekends. The Destin Harbor usually keeps busy Thursday through Saturday and the Fort Walton Beach Landing hosts music on Friday evenings and movies on Saturdays. There's less to do in August, but that's what locals like about it.
Luckily for us, while red snapper season does come to a close at the end of the day August 1st, Greater Amberjack season also opens and will last through the Destin Fishing Rodeo. They're beautiful, impressive fish.
We've included a collage of some non-red snappers caught in 2018 above. From top-to-bottom, left-to-right, the fish are a wahoo, grouper, black snapper, cobia, and an amberjack.
We can't guarantee that you'll catch all of these fish on your trip, but you have a better chance if you book an 8-hour or longer! Give Captain Reid a call if you have any questions or if you'd like to book a trip at (850) 797-7678.
Recipe of the Month
Use the last of your red snapper caught today for this delicious recipe courtesy of Grumpy's Honeybunch Blog.
Baked Garlic Red Snapper
8 ounces red snapper fillets (about 2-3 fillets)
4 tbsp butter
1 clove garlic, minced
4 drops Worcestershire sauce
1/2 tsp Cajun Seasoning
1/8 tsp fresh ground black pepper
2 tsp minced fresh parsley
1 tsp snipped fresh chives (optional)
4 tbsp plain or seasoned breadcrumbs
2 tbsp Parmesan Cheese freshly grated (optional)
Place snapper fillets in a baking dish that has been sprayed with cooking spray. In a skillet, melt butter with garlic, Worcestershire sauce, Cajun seasoning, pepper, parsley, and chives.
Cook on low for 2 minutes to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs and Parmesan cheese in the remaining butter mixture; sprinkle over the fillets.
Bake at 400 degrees for about 12 minutes, depending on thickness of fillets, until fish flakes easily and are no longer translucent. Enjoy!