Fish
Red Snapper
Red snapper (Lutjanus campechanus and other market snappers) is firm, lean, sweet white fish with red skin that grills and steams well. True species labelling matters—substitutes are common. Grill whole, steam with ginger, roast, or ceviche when appropriate. Cook just opaque. Buy trusted sources for identity.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5 g
- Saturated Fat 0.92 g
- Trans Fat 0 g
- Monounsaturated Fat 2.02 g
- Polyunsaturated Fat 1.91 g
- Cholesterol 52 mg
- Sodium 80.6 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.8 g
- Water 77.2 g
- Energy 126 kcal
- Water 77.2 g
- Protein 18.8 g
- Animal Protein 17.8 g
- Fat 5 g
- Saturated Fat 0.92 g
- Monounsaturated Fat 2.02 g
- Polyunsaturated Fat 1.91 g
- Vitamins 46.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.98 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 2.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
- Minerals 453 mg
- Major Minerals 335 mg
- Trace Minerals 119 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 52 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.98 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·
Minerals
Sodium: 80.59 · Potassium: 217 · Calcium: 37 · Iron: 1.2 · Zinc: 0.4 · Iodine: 117 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Coastal and river fishing for red snapper and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of red snapper and enabled long-distance trade.
Ice preservation and railway transport brought fresh red snapper to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made red snapper widely available in international markets.