Red Snapper

Also indexed as: Snapper

Red_Snapper.jpg

A versatile fish, whole red snapper is delicious grilled, baked, or steamed.

Dubbed the “red” snapper due to its reddish-pink skin and red eyes, this saltwater fish is the best known and most popular among the approximately 250 existing species of snapper.

Considered one of the finest white fish, red snapper has a firm flesh that is often described as having a nutty flavour and a refreshing, clean scent.

Varieties

Although other members of the snapper family, such as the mutton, vermilion, mangrove, yellowtail, and Caribbean red snapper are comparable in taste and texture, the red snapper is considered to be the most flavorful of its species.

Buying and storing tips

While red snapper can grow as large as 35 pounds (15.9 kg), the commercial catch is usually less than 10 pounds (4.5 kg). Skin-on fillets of red snapper usually weigh about 12 to 16 ounces (343 to 457 grams) each. If you are purchasing whole fish, choose those between 2 and 4 pounds (914 to 1829 grams).

Choose red snapper with clear, red eyes. (A relative of red snapper, the Caribbean red snapper—also flavorful—features yellow eyes.) The red snapper’s skin is red on the back, fading to pinkish silver on the belly. The fins are red, too. The skin is edible, so fillets are often sold with the skin on. The meat should be moist and reflective, free of gaping and drying. As with any fish, there should be no strong fishy odour.

Store fresh red snapper in the refrigerator at 32 to 38° F (0 to 3.3°C) and use within two days or freeze at 0°F (-17.7°C) and use within six months. Thaw in the refrigerator or under cold running water. Do not refreeze.

Availability

Red snapper is available year round but the peak season is the summer.

Preparation, uses, and tips

A versatile fish, whole red snapper is delicious grilled, baked, or steamed. Fillets are versatile, too, but are especially good pan-fried, broiled, grilled, or braised.

If you are cooking skin-on fillets, they may curl; prevent this by lightly scoring the skin with a sharp knife.

While a simple preparation of red snapper featuring your favourite seasonings will provide a memorable meal, its delicate flavour pairs especially well with strong flavours such as chilies, spice rubs, and tropical fruits.

Baking

For one 3-pound (1,371-gram) red snapper, sauté 1 chopped onion and 2 cloves of chopped garlic in 2 tablespoons (30 ml) of olive oil. Add seasonings such as tomatoes, parsley, salt, and pepper, if desired. Put the snapper in a buttered baking dish. Cover with the vegetables and seasonings and bake covered in an oven preheated to 400°F (204°C) for 25 minutes. Remove cover, baste, and cook uncovered for 20 minutes until the fish flakes easily with a fork.

Barbecuing

Squeeze 1 lemon cut in wedges over ½ pound of (225 grams) skinned snapper fillets, ½- to ¾-inch (1.3- to 1.9-cm) thick. Season to taste with garlic, salt, and pepper. Brush griddle with oil. Heat over medium heat. Grill fish for 3 to 5 minutes on each side, until thickest part of fish flakes with a fork.

Nutritional Highlights

Red snapper, 3.5 oz (99 grams), raw
Calories: 100
Protein: 20.5g
Carbohydrate: 0.0g
Total Fat: 1.3g
Fiber: 0.0g

Health benefits and concerns

Health benefits and concerns for fish and seafood
Many health benefits and concerns associated with this food are applicable to other fish and seafood. Read about health benefits and concerns for fish and seafood for a full description.