While red snapper can grow as large as 35 pounds (15.9 kg), the commercial catch is usually less than 10 pounds (4.5 kg). Skin-on fillets of red snapper usually weigh about 12 to 16 ounces (343 to 457 grams) each. If you are purchasing whole fish, choose those between 2 and 4 pounds (914 to 1829 grams). Choose red snapper with clear, red eyes. (A relative of red snapper, the Caribbean red snapper—also flavorful—features yellow eyes.) The red snapper’s skin is red on the back, fading to pinkish silver on the belly. The fins are red, too. The skin is edible, so fillets are often sold with the skin on. The meat should be moist and reflective, free of gaping and drying. As with any fish, there should be no strong fishy odor.
Although other members of the snapper family, such as the mutton, vermilion, mangrove, yellowtail, and Caribbean red snapper are comparable in taste and texture, the red snapper is considered to be the most flavorful of its species.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.
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