Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor wich makes it versatile for many flavor components from mild to intense seasoning. Many other fish are marketed as “Red Snapper” but are not the real thing so check your sources, and buy it with the skin on so you can verify the skin color.
The raw flesh of Red Snapper is pinkish with yellow streaks, turning lighter (but not white) when cooked. The skin is deep red along the back which fades to a lighter pinkish-red on the on the belly.
Typical Cooking Methods
- Bake, Broil, Poach, Grill
American Red Snapper, Snapper, Caribbean Red Snapper, Mexican Snapper
Description (Lutjanus campechanus)
Red Snapper can grow to about 35 pounds, but average market size is 4 to 6 pounds. Red Snapper under 4 pounds have pink, metallic colored skin. Older fish have red skin and red eyes. They are called “snapper” because of their large, animal-like teeth. The only species that can be legally marketed as Red Snapper is the American Red Snapper, Lutjanus campechanus. Red Snapper have trademark red skin and red eyes and come from waters off the Southeast Atlantic and Gulf states and Mexico.
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