It’s a great problem to have. How should I prepare the keeper fish I’ve just caught? For snook, now that we’re two weeks into the snook season on the Atlantic side (Gulfside fishermen: come on over!), some folks are just not quite sure whether or not to grill, bread, fry or ceviche that keeper snook. Always a classic, the breaded and fried version satisfies everyone. Then there’s always the grill, but if you haven’t tried snook ceviche, you ought to give it a shot.

FS member ifish posted his quandary of what to do with his fish and other members gave a variety of good recipe ideas. He went with the grill.

If you’re having the same problem, check out the thread.

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