Snapper

Also known asRed Snapper · Ikan Merah · 红鲷

Name: Snapper — a group of medium to large, often pink or red, reef and coastal fish of the family Lutjanidae, such as the red snapper (Lutjanus campechanus) of the Gulf of Mexico, and many Indo-Pacific species. They have firm, white, moist, sweet flesh.

Description

Snappers live in tropical and subtropical seas, and are among the most popular food fish in Florida, the Caribbean, Australia and Southeast Asia, and are often cooked whole, grilled, steamed or fried. Red snapper in the Gulf has been heavily overfished, and strict quotas apply, while many other species are caught sustainably.

“Red snapper” is one of the most frequently mislabelled fish in the world: DNA testing has repeatedly found that much of the fish sold as red snapper is in fact another species, such as tilapia or rockfish. The flesh is mild, sweet and slightly nutty, and holds together well in cooking.

Main nutrition value

Snapper is a lean, white fish, low in fat and calories, and a good source of high-quality protein, selenium, vitamin B12, phosphorus and iodine. It is a good source of lean protein, and moderate in mercury.

How best to be consumed

Snapper is firm, and good whole or filleted.

1. Grill, bake or steam whole fish with herbs, lemon, ginger or chilli, for 15 to 25 minutes.
2. Pan-fry fillets skin-on for 3 to 4 minutes per side, until the skin is crisp.
3. Fry whole in a crisp coating, and serve with rice and a spicy sauce, as in the Caribbean and Southeast Asia.
4. Add to curries, stews and tacos, or use for ceviche when very fresh.
5. Buy whole fish with bright eyes, and ask the fishmonger about the species.

Overconsumption could cause…

Snapper is healthy in food amounts, with some points.

1. Mercury, a metal that builds up in fish and can affect the developing nervous system, so pregnant and breastfeeding women and young children should follow local advice on how much and which fish to eat.
2. Ciguatera fish poisoning, from a toxin that builds up in large reef fish in tropical waters, and is not destroyed by cooking.
3. Fish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid fish and check labels, including fish in sauces and dressings.
4. Mislabelling and sustainability concerns, particularly with red snapper.

GroupsWhite FishFinfishHigh proteinLow fatLow sodiumRich in seleniumRich in vitamin B12Rich in vitamin DFresh

Related foodsSeabassTilapiaGrouperHalibutPerchHake

Wikipedia — Snapper (fish), used for origin, naming and history: https://en.wikipedia.org/wiki/Snapper_(fish)