Prized for its moist, delicate and mild meat, gulf red snapper is as popular on coastal Texas dinner tables as it is among weekend fishermen. Common in the northern Gulf of Mexico, red snappers usually range from 1-10 lbs, although fish as large as 30 lbs are not unusual.

Smaller and medium-sized snappers are attracted to aquatic obstructions like reefs, rocks, ledges, wrecks, and offshore oil and gas platforms. They tend to be caught more frequently in shallower offshore waters in the cooler months than in the warmer months, though exactly why is still a matter of debate. Red snapper are in season the first 10 days of every month.

Eight million pounds of gulf red snapper are caught in American waters each year. Not surprising, really — this delicious fish is also a healthy addition to any menu. Four ounces of uncooked red snapper contain just 110 calories, one gram of fat, 45 grams of cholesterol and no saturated fat. It’s equal in protein to shrimp (23 grams) and also contains calcium and iron.

Sources
U.S. Gulf Coast.

Availability
Gulf red snapper is available year-round, although the fish is in season only for the first 10 days of each month.

Cooking Tips

• Gulf red snapper responds well to most cooking methods and can be broiled, baked, steamed, poached, fried or grilled.
• Try baking whole red snapper stuffed with fresh herbs and seasonings.
• Lemon, butter and fresh chili peppers make great red snapper seasonings.
• For a spring treat, serve red snapper with tropical fruits or a fruit-based salsa.