Other Names: Mexican snapper, Caribbean snapper, American red snapper
Range & Habitat: U.S. Southern Atlantic coast; Gulf and Caribbean coasts
Identification & Biology: A red-eyed fish with carmine fins and a red back that fades into a pinkish belly. Ranges from 2 to 35 lbs. (average 3 to 8 lbs.).
Market Description: The prized white meat of the red snapper is firm in texture, low in fat, mild and delicate in flavor. A meaty, all-purpose fish with edible skin.
Habitat: NC to Brazil, most prominent in the Gulf
Availability: Year Round
Flavor Profile: lean, firm texture, medium flake, sweet & nutty
Fishing Technique: Long line, hook&line
Special Note: Called snapper because of large animal like teeth
Suitable Sub: any snapper variety
Sold as: Whole fish, fillets, steaks
Buying tips: Not all snapper is red snapper--be wary of fish market labels, which can be ambiguous. Look for whole fish with deep red fins and red backs fading into pinkish-silver bellies; check for healthy red gills (the fish should look alive). Choose fillets with red skin left on, as skinned fillets can easily come from other (less premium) kinds of snapper. White meat should be moist and reflective, free of gaping and drying.
Recommended preparation: Almost anything goes with this popular, versatile fish. Whole red snapper is excellent baked and stuffed, or poached and glazed (salmon- style). Fillets can be steamed, broiled, roasted, pan-fried, or (with a fish basket) grilled. Chunks can be added to stews and chowders (leave the skin on for a colorful touch).
Substitutes: Blackfish, carp, grouper, haddock, monkfish, ocean perch, pollock, tilefish, turbot, whiting, wolffish