Fish

Yellow snapper (pargo amarillo)

Pargo amarillo

Lutjanus argentiventris

SaltwaterBrackish

At a glance

Typical size

1–5 lb.

Depth

5–100 ft.

Best time

Early morning and late afternoon.

Found in

2 areas

Spot it, size it up and learn its habits.

Identification: Snapper with a rosy-red front half that fades to bright yellow toward the tail, yellow fins, and a pale blue line under the eye.
Typical size: 1–5 lb.
Maximum size: About 28 in and 15 lb.
Diet: Sardines, anchovies, mullet, small jacks, crabs, shrimp and squid.
Behavior: Lives along rocky points, reefs, islands, sand beaches and mangrove mouths, and ambushes bait near structure.

Where, when and how deep to look.

Where to find it: Found from Baja & Sea of Cortez and Pacific Mexico. Rocky reefs, island shores, mangrove creeks and estuaries from the Sea of Cortez to Peru; young fish live in the mangroves.
Habitat: Rocky reefs, island shores, mangrove creeks and estuaries from the Sea of Cortez to Peru; young fish live in the mangroves.
Depth: 5–100 ft.
Fishing depth: 5–100 ft along rocks, reefs and drop-offs.
Best season: All year; spring through fall is best for most inshore fish in the Sea of Cortez.
Best time: Early morning and late afternoon.
Best tides: Moving water — the first hours of a strong tide around points and island edges.
Best weather / conditions: Calm seas; the Sea of Cortez can blow hard in winter (the 'norte').

What to tie on and what to throw.

Best bait: Live sardines, shrimp and cut squid.
Best artificial lures: Small jigs, swimbaits and diving plugs cast tight to the rocks.
Tackle setup: 7 ft medium-heavy rod with a conventional or 6000-size spinning reel.
Hook size: 2/0–5/0 live-bait or circle hooks; 1–3 oz jigs.
Line: 30–50 lb braid or mono.
Leader: 30–60 lb fluorocarbon.

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

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Step by step, from first cast to landing.

Go where it lives: Rocky reefs, island shores, mangrove creeks and estuaries from the Sea of Cortez to Peru; young fish live in the mangroves.
Rig up: 7 ft medium-heavy rod with a conventional or 6000-size spinning reel. 30–60 lb fluorocarbon.
Pick your bait: Live sardines, shrimp and cut squid. Lures: Small jigs, swimbaits and diving plugs cast tight to the rocks.
Fish it: Cast to rocky shorelines and mangrove edges early and late in the day, or drift live sardines over shallow reefs. Pargo are smart and shy, so use light fluorocarbon leaders.
Time it: Early morning and late afternoon. Moving water — the first hours of a strong tide around points and island edges.

Fishing techniques: Cast to rocky shorelines and mangrove edges early and late in the day, or drift live sardines over shallow reefs. Pargo are smart and shy, so use light fluorocarbon leaders.
BigJoe's tip: Pargo bite best at dawn and dusk, right against the rocks. If you're not losing a lure now and then, you're not casting close enough.
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: Sweet, white meat; excellent whole-fried, grilled or as ceviche.

Safety, rules and taking care of the fishery.

Safety warnings: Strong sun and heat — bring water, shade and sunscreen. Hooked fish run straight for the rocks, so fish with a tight drag.
Regulations: Counts toward Mexico's daily limit of 10 fish (no more than 5 of one species). Mexico requires a sport fishing license (CONAPESCA) for every person aboard a fishing boat, even those not fishing. The general daily limit is 10 fish per person, no more than 5 of one species, and only 1 billfish (marlin, sailfish or swordfish) or 2 of dorado, roosterfish, tarpon or shark. Billfish, dorado and roosterfish are reserved for sport fishing, and many islands and coasts are parks or biosphere reserves with their own rules.
Conservation: Keep only what you'll eat, release the rest quickly, and follow size and bag limits.

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Sources & photo credits