Called “huachinango” in Spanish, this medium-sized fish haunts rocky protrusions, ledges, ridges, and artificial reefs (including offshore oil rigs and shipwrecks) down the Southern Atlantic coast and into the Gulf. It can reach sizes up to 35 lbs, but most are marketed at only 4-6 lbs.

Red snapper’s prized white meat is firm in texture, low in fat, and mild and delicate in flavor. Widely regarded as an “all-purpose fish,” its head and bones make excellent fish stock. Even its skin is edible!

Sources
East Coast, Gulf of Mexico.

Availability
Red snapper is available year-round.

Cooking Tips

• Whole red snapper is excellent baked and stuffed, or poached and glazed (salmon-style).
• Fillets can be steamed, broiled, roasted, pan-fried or grilled (using a fish basket).
• Add chunks of red snapper to stews and chowders. You can even leave the skin on for a lovely touch of color!