Prolific all along the West Coast, Pacific snapper is a seafood staple for supermarkets and restaurants from Seattle to San Diego. Its meat is lean and medium-firm in texture, with a fine flake and a delicate, sweet flavor that’s almost a little nutty. Extremely versatile, it retains its moisture when cooked.

Sources
California, Oregon, Washington state, Alaska, Canada.

Availability
Pacific snapper is available year-round.

Cooking Tips

• Ideal for poaching, baking, pan-frying, broiling or deep-frying.
• Great for fish ‘n chips.
• Adapts very well to Asian flavors.
• Suitable for use in soups, chowders and stews thanks to its firm texture.