American red snapper, Red snapper, Caribbean red snapper, Mexican snapper
Red snapper is lean and moist, with a sweetly mild but distinctive flavor. The texture is lean but moist. The superb taste of this fish is evidenced by the number of other types of fish that, with just the slightest hint of red, masquerade in the marketplace as “red” snapper.The semi-firm meat is pinkish, with yellow tones, in a raw state, turning somewhat lighter when cooked. The trademark skin is a deep red along the back, fading to a pinkish-red underside. To aid in identification, domestic American red snapper is almost always sold with the skin on.
Red snapper responds well to just about any cooking method. Try steaming it whole, Chinese style. Some cooks also like to bake whole snapper stuffed with fresh herbs and seasonings. Skin-on American red snapper fillets shouldn’t curl during cooking, though that of other snappers will. That’s a disappointing way to find out you’ve paid full price for an imposter.
Mexico, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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