Fish
Suprême
Suprême of Red Snapper is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. seafood with species-specific oiliness and flake. Handle by the moisture and perishability of red snapper: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. stop at just-opaque; residual heat finishes the centre. Pairs with lemon, butter, herbs, oil, gentle spice. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Characteristics
Preparations
Traits
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 4.96 g
- Saturated Fat 1.05 g
- Trans Fat 0 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 52.7 mg
- Sodium 77.4 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.4 g
- Water 76.2 g
- Energy 126 kcal
- Water 76.2 g
- Protein 19.4 g
- Fat 4.96 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.9 g
- Omega-3 0.76 g
- Vitamins 41.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.22 mg
- Vitamin B5 — Pantothenic Acid 0.73 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.6 mg
- Vitamin K 0.5 µg
- Minerals 413 mg
- Major Minerals 411 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 52.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.22 · vitamin-b5-pantothenic-acid: 0.73 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.2 · vitamin-d: 1.5 · vitamin-e: 0.6 · vitamin-k: 0.5 ·
Minerals
Suprême of Red Snapper: composition reflects this culinary part relative to the whole ingredient.
History
Ice, rail and trawler fleets moved red snapper inland as everyday protein, including named suprême portions.
Fillet and portion packs of red snapper became standard supermarket seafood, including named suprême portions.
Ice, rail and trawler fleets moved red snapper inland as everyday protein, including named suprême portions.