Fish

Pacific red snapper (huachinango)

Huachinango del Pacífico (pargo colorado)

Lutjanus peru

Saltwater

At a glance

Typical size

2–6 lb.

Depth

30–250 ft.

Best time

Daytime.

Found in

5 areas

Spot it, size it up and learn its habits.

Identification: Rosy-red to pinkish snapper with silver below, red eyes, a pointed snout and a slightly forked red tail.
Typical size: 2–6 lb.
Maximum size: About 3 ft and 13 lb.
Diet: Fish, shrimp, crabs and squid.
Behavior: Schools over rocky bottoms and reefs, deeper than most inshore snappers.

Where, when and how deep to look.

Where to find it: Found from Baja & Sea of Cortez, Pacific Mexico, Pacific Central America, Pacific Colombia & Ecuador and Peru. Rocky reefs and hard bottoms from the Gulf of California to Peru.
Habitat: Rocky reefs and hard bottoms from the Gulf of California to Peru.
Depth: 30–250 ft.
Fishing depth: 60–200 ft.
Best season: All year.
Best time: Daytime.
Best tides: Moving tide, but not too strong for bottom fishing.
Best weather / conditions: Calm seas.

What to tie on and what to throw.

The rod, reel, line and lures BigJoe would use.

Also at Bass Pro Shops: Rod Reel Line Leader Hooks Weight Tool

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Step by step, from first cast to landing.

Go where it lives: Rocky reefs and hard bottoms from the Gulf of California to Peru.
Rig up: Medium-heavy bottom rod. 40–60 lb fluorocarbon.
Pick your bait: Squid, sardines and cut fish. Lures: Slow-pitch jigs and bucktail jigs.
Fish it: Drift or anchor over rocky high spots and fish bait or jigs near the bottom.
Time it: Daytime. Moving tide, but not too strong for bottom fishing.

Fishing techniques: Drift or anchor over rocky high spots and fish bait or jigs near the bottom.
BigJoe's tip: Use a descending device or vent fish you release from deep water.
Catch and release: Catch and release: wet your hands, keep the fish in the water when you can, and release it quickly. Use circle hooks and a dehooker.

Is it good to eat, and how to prepare it.

Edibility: Excellent eating — one of the best-tasting fish in its range.
Cleaning: Bleed and ice it right away. Fillet, then remove the skin and any dark bloodline.
Cooking suggestions: The classic huachinango a la veracruzana or fried whole (frito entero) — one of the best fish in Mexico.

Safety, rules and taking care of the fishery.

Safety warnings: Sharp spines and teeth.
Regulations: General bag limits; check local rules. Rules vary by country: Mexico requires a CONAPESCA sport fishing license for everyone aboard a fishing boat, Costa Rica requires an INCOPESCA license, and Panama, Colombia, Ecuador and Peru set their own rules. Many islands and coasts (Coiba, Isla del Coco, Malpelo, Gorgona, the Galápagos and others) are marine parks with strict limits or no fishing.
Conservation: An important commercial fish; take only what you need.

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Sources & photo credits