Fish
Snapper
Snapper is a broad market name for Lutjanus and related reef fish—red snapper is the best-known—plus mislabelled substitutes in some regions. True snappers offer sweet, moist white flesh with a medium flake that suits whole roasting, grilling, and ceviche. Skin is often left on for colour and crispness. Caribbean, Gulf of Mexico, Australian, and Southeast Asian kitchens centre whole snapper on festive tables. Score thick parts for even cooking; steam with aromatics or bake with citrus and herbs. Ask mongers for species and origin—overfished stocks and mislabelling are common. Firm flesh and clear eyes mark quality.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
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 5.35 g
- Saturated Fat 0.99 g
- Trans Fat 0 g
- Monounsaturated Fat 2 g
- Polyunsaturated Fat 2.1 g
- Cholesterol 58.5 mg
- Sodium 84.4 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 74.2 g
- Energy 134 kcal
- Water 74.2 g
- Protein 19.4 g
- Animal Protein 18.4 g
- Fat 5.35 g
- Saturated Fat 0.99 g
- Polyunsaturated Fat 2.1 g
- Vitamins 48.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.33 mg
- Vitamin B5 — Pantothenic Acid 0.75 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin B12 — Cobalamin 2.4 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.61 mg
- Vitamin K 0.5 µg
- Minerals 483 mg
- Major Minerals 362 mg
- Trace Minerals 121 mg
- Salt 0.21 g
- Sodium Chloride 0.21 g
- Cholesterol 58.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.4 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.33 · vitamin-b5-pantothenic-acid: 0.75 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.5 · vitamin-d: 1.6 · vitamin-e: 0.61 · vitamin-k: 0.5 ·
Minerals
Sodium: 84.43 · Potassium: 219 · Calcium: 59 · Iron: 1.4 · Zinc: 0.4 · Iodine: 119 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Coastal and river fishing for snapper and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of snapper and enabled long-distance trade.
Ice preservation and railway transport brought fresh snapper to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made snapper widely available in international markets.