the Hog Snapper
Along Florida’s Atlantic coast and throughout the Keys, the hog snapper (Lutjanus jocu) quietly rules the deeper reefs where many anglers rarely venture.
Often overshadowed by its flashier cousins like red snapper and mangrove snapper, the hogfish—technically a wrasse, not a true snapper—earns its “hog snapper” nickname from its elongated snout that roots along the bottom like a pig foraging.
The name has stuck among divers and fishermen for decades, and in many fish markets and restaurants from Miami to Key West, you’ll still see “hog snapper” on the chalkboard menu.
Hogfish prefer clear, warm water and hard-bottom structure in 40 to 120 feet, though big specimens are regularly taken in 200 feet or deeper off the middle Keys and Palm Beach County.
They inhabit spur-and-groove reefs, ledges, and patch reefs with abundant gorgonians and sponges, feeding primarily on crabs, shrimp, and mollusks. That crustacean-heavy diet gives hogfish flesh its sweet, delicate flavor and firm, white texture—widely considered the best-eating fish in the snapper family.
Appearance is unmistakable: a long, pointed snout, three long dorsal spines that trail like streamers when the fish swims, and bold color phases ranging from pearly white with yellow accents to deep maroon.
They are sequential hermaphrodites; most small fish are female, transitioning to males as they grow larger and develop the characteristic black “pig” patch behind the pectoral fin. The biggest males display dramatic coloration and the prominent dorsal filaments that make them look almost regal on the reef.
Florida’s state record hogfish was caught by Larry Vopinek on March 27, 1991, off Key West. The monster weighed 19 pounds, 8 ounces and measured 36.5 inches long with a 27-inch girth.
Even thirty-four years later, that fish remains the benchmark. While 10- to 14-pound hogfish are considered trophies today, fish over 16 pounds are genuine rarities. Most hogfish landed by recreational spearfishermen and hook-and-line anglers range from 3 to 8 pounds, with anything over 10 pounds earning bragging rights and usually a replica mount.
Regulations reflect the species’ slow growth and late maturation. The minimum size limit in Florida state and federal waters is 14 inches fork length, and the bag limit in the Atlantic and Keys is one fish per person per day (reduced from five in 2017 to protect spawning stocks). The season remains open year-round, but many responsible divers and anglers voluntarily release males over 10 pounds to maintain healthy breeding populations.
Spearfishing remains the most selective and popular method for targeting hogfish. A patient diver who can approach within 10–15 feet on the down-current side of a ledge often sees large males cruising the sand halo, rooting for crabs.
Hook-and-line anglers do best with small live shrimp, cut squid, or fiddler crabs fished on light spinning tackle or knobby rigs directly on the bottom. Because hogfish have small, tough mouths, sharp 1/0 to 3/0 hooks and light fluorocarbon leaders (20–30 lb) improve hookup ratios.
Climate change and shifting water temperatures have pushed the northern range of hogfish farther up the Southeast coast in recent years. Specimens over 10 pounds now show up regularly off Jupiter and even Palm Beach, areas that rarely saw keeper hogfish two decades ago.
At the same time, heavy spearfishing pressure on easily accessible reefs in the middle and lower Keys has made truly large males scarce in depths shallower than 80 feet.
Still, for those willing to burn a little extra fuel or descend a little deeper, hogfish remain one of Florida’s most rewarding inshore game fish.
Few experiences in saltwater fishing match dropping down on a pristine ledge, locking eyes with a thick-shouldered 15-pound male, and watching him flare those long dorsal spines before the spear flies. And fewer still match the first bite of fresh hogfish cheeks sautéed in butter back at the dock.
Until someone finally tops Larry Vopinek’s 19-pound, 8-ounce giant, the hog snapper crown stays in the Keys—where it belongs.
Nautical Mile Magazine
