4 oz. raw edible portion
Total Fat 3g
Saturated Fat 1g
Red snapper spawns over 20 times a year at 4 to 6 day intervals between late May and early October, with a peak in June-August. Some red snapper mature at less than one foot in length, and they continue to spawn for the rest of their lives. Small fish will produce less than 500 eggs per spawn and large fish over 2 million eggs. Red snapper spawn in early evening. Their eggs and larvae are free-floating and at the mercy of currents.
Gray, lane, mutton, and yellowtail snapper.
Red snapper have trademark red skin and red eyes and come from waters off the Southeast Atlantic, Gulf states, and Mexico. Small and medium red snapper have a strong attraction to any sort of bottom relief or obstruction – reefs, rocks, ledges, wrecks, offshore oil and gas platforms, and even such small things on the bottom as pipeline valves and 55-gallon drums. As red snapper become larger, over 10 pounds, they seem to spend more time on relatively open bottom.
Red snapper are primarily harvested with hook and line gear. Commercial fishermen typically attach multiple hooks to a vertical line with a weight at the bottom. Red snapper may also be harvested with longlines and spears.
Varies with location; from May to October, peaking in July through September off the southeastern United States.
Mild flavor, white fish.
It is lean, low in sodium, and a good source of protein, vitamins B6 and B12, selenium, phosphorus, calcium, and iron. Try low-fat cooking methods such as broiling, baking, stuffing, poaching, steaming, grilling, or microwaving. It goes well with a variety of sauces.
Choose fillets and steaks that are translucent with a firm flesh, mild odor, and no discoloration.
This fish is appropriate in the casual dining, fine dining, hotel, and resort/club segments of the market.