The Best Vermillion Snapper Charters

Our Damn Good Guides currently offer 154 vermillion snapper trips, and the most popular trips are Clearwater Mixed Bag Trip guided by Gage, Nearshore Trip - 24’ Hydra-Sports guided by Justin, and Half or Full Day Offshore guided by Conan.

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Deep Sea fishing is the most popular for vermillion snapper as well as nearshore fishing, inshore fishing, and jetty fishing.

The most common fishing techniques are bottom fishing, heavy tackle fishing, and trolling but light tackle fishing and jigging are popular as well.

for vermillion snapper prices can range anywhere from $425 to $3,000 and up, but the average price for a half day for vermillion snapper is $1,370. The average price for a full day for vermillion snapper is $2,728.

The most popular season for vermillion snapper fishing is summer, and most anglers book their trips 18 days in advance.

See here for more information on vermillion snapper fishing licenses, vermillion snapper bag limits, and fishing season regulations for vermillion snapper. When in doubt, your fishing guide will always know the right vermillion snapper rules and regulations.

Vermilion snapper (Rhomboplites aurorubens), also known as beeliner, are a species of snapper, known for their popularity among recreational fishermen. Often confused for their cousins, the red snapper, with a streamlined body, silvery-white belly, and reddish-orange top. They also will have either horizontal or diagonal golden streaks along their sides.

Red and vermilion snapper are so similar in fact, that vermilions are often sold as reds. Some common ways to distinguish between them is by looking at the shape of their body, tail, eyes, and mouth. Vermilion snapper have a small and slender body, forked tail, large red-eye, and small mouth. Red snapper have a big and deep body, flat tail, small pink eye, and large mouth with teeth.

Vermilion snapper grow very slowly, reaching maturity at three to four years, and living up to 15 years. During this time, they can reach up to two feet long and six pounds. However, the average vermilion snapper is closer to 14 inches long.

The record for the largest vermilion snapper, according to the IGFA, is held by John Doss. John caught this seven-pound, three-ounce big guy out of the Gulf of Mexico near Mobile, Alabama on May 31st, 1987.

Beeliners can be found in the Atlantic Ocean from North Carolina to Bermuda, which includes the Gulf of Mexico and Caribbean Sea. They can be found from 130 to 980 feet deep, however, they usually stay above 330 feet in what is considered the middle of the water column.

In these areas, they can be found offshore over rocky reefs and other structures, right off the continental shelf, as well as gravel and sand bottoms. Keep in mind that schools will swim over these structures, rather than around and through them.

Depending on the area you choose to fish, vermilion snapper season is usually open year-round. Vermilion snapper spawn beginning as early as April and end in September, and peak spawn is from June to August. This makes the summer months the best season for catching them.

Vermilion are a light tackle fish, a small circle hook like you would use for triggerfish and a 15-pound line is all you’ll need. For bait, they prefer cuts of natural bait like shrimp and squid. Once you’re all set, get ready for a fun angling experience as their small size makes them very speedy.

Snapper are known for being delicious, and vermilion snapper is no exception. They have a mild flavor with a touch of sweetness and have white, flakey flesh.

Vermilion snapper can be prepared by being steamed, sautéed, or baked. The sweetness pairs well with flavors such as cilantro, ginger, and soy sauce.

They are also often cooked whole, for example, pan-fried with green curry. To make, boil the coconut milk, green curry paste, brown sugar, fish sauce, chilies, cilantro, and lime in a saucepan. Score the snapper skin with a knife, and rub with curry paste inside and out, then fill the score marks and inside with cilantro, sea salt, and black pepper. Cook on both sides on a hot pan with olive oil. Plate with greens, top with oil from the pan and serve with coconut curry sauce, rice, lime wedges, and cilantro.