Snapper
There are 250 species of snapper around the world. However, the most popular is the American Red Snapper, with its red body, fins and eyes.
Various types of snapper can be found in oceans around the world, but they are especially abundant in the Antilles, West Indies and Carribean. The type known as the American red snapper lives exclusively in the waters off Florida, South, and Central America.
Snapper can weigh up to 15 kilograms but the average size is between 1.5 to 5 kilograms. It has a lean to semi-fatty, firm, white flesh that flakes easily and is very delicate and flavourful.
You will find snapper, whole or in fillets, in your METRO fishmonger's display.
- It adapts well to most cooking methods, including grilled, steamed, oven-baked, poached, pan-fried, cooked in parchment or simply in ceviche.
- It is delicious when served with foods with unusual tastes such as coconut, mango and chilli peppers.
Click here for cooking methods and more tips and suggestions !
 Snapper with Spicy Pineapple Salsa |
 Snapper with Vegetable Salsa |
 Snapper Tartare Crudo de pescado |
 Grilled snappers and avocado marinade |
 Teriyaki Broiled Red Snapper |
Snapper is available throughout the year but is most abundant in summer.
Snapper is a semi-fatty fish. For the weight conscious,
steaming, poaching or cooking in parchment would be the wise
choice.
Snapper is an excellent source of calcium, phosphorus, potassium,
vitamin A and high-quality protein. It also contains selenium and
zinc.
Fresh snapper should be cooked as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh snapper
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2 to 3 days
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4 to 6 months
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Cooked snapper
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1 to 2 days
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