Red snapper is lean and moist, with a sweetly mild but distinctive flavor. 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.
Bake, Broil, Grill, Poach, Sauté, Steam
January - December
Mexico, United States