We certainly hope you haven’t missed us as much as we’ve missed you. We are finally back with another exciting blog on all things seafood and our focus today, will be on the one and only ” Red Snapper”. So lets not waste anymore time and take a dive straight into the deep offshore waters and define why red snapper is one of the most popular fish in the market.
Defining Red Snapper?
Red Snapper is a saltwater fish most commonly found offshore in deeper waters often found with rough, rocky bottoms. It is extremely difficult to miss due to its vibrant pinkish to red colour which is quite distinct within the deep blue waters. In appearance the fish’s snout is long and triangular in nature and its eyes a very distinctive red. This species feeds primarily on other fish , crustaceans, worms and cephalopods. When fishing for red snapper, one must be very light on their touch as snappers tend to be nibblers and pickers. They prefer a still or slow moving bait to be lured to bite.
Quality red snapper has red skin and very flaky white flesh that tastes mildly sweet. On average a typical red snapper weighs around 1,5 kg approx. Snappers are a large family of perch that includes about 185 species and is found in all subtropical seas.
How nutritional is Snapper?
The red snapper is particularly a popular choice because of its delectable taste and its nutritional value that adds plenty of proteins to your body minus the carbs and sugar. The red snapper is rich in Vitamin A, Potassium, Omega-3 fatty acids as well as rich in selenium. This providing the appropriate nutrients for both your tummy and body.
How to prepare Red Snapper?
The Red snapper is delicious when either baked, broiled, grilled, poached, or steamed and its head as well as bones are very good for fish stock.
How to Serve Red Snapper
Red snapper is a favorite among home cooks and chefs alike for its mild flavor and easy-to-work-with size. Here’s an easy recipe to follow when making your snapper 🙂
- Vegetable oil such as olive oil, for oiling grill grates
- 2 2-pound whole red snappers, cleaned
- 1 teaspoon salt
- 2 lemons or limes, one thinly sliced and one cut into wedges
- 1 bunch fresh herb sprigs, such as cilantro, oregano, rosemary, parsley, or dill
- Using a grill brush or rag, lightly oil the grates of a grill or grill pan with vegetable oil. Heat the grill or grill pan to medium-high heat (or build a charcoal fire to the equivalent of medium-high heat).
- Meanwhile, prepare the fish on a clean rimmed baking sheet. Season the inside and skin side of each fish with salt. Stuff each fish with lime or lemon slices and herbs, then tie closed with about three pieces of butcher’s twine.
- Place the fish on the oiled grates of the grill or grill pan and cook until skin has grill marks and flesh looks opaque and feels firm, about 10 minutes. Flip fish and continue to cook until the other side also has grill marks, looks opaque, and feels firm, about 10 more minutes.
- Serve whole or transfer to a cutting board to cut fish fillets. Serve with citrus wedges for squeezing fresh lime or lemon juice onto the fish.
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