| Red snapper (Lutjanus campechanus), found off Florida’s Gulf and Atlantic Coasts, is one of the best known and desired deep-sea delicacies. Snappers are caught in waters 60 to 200 feet deep using large electrical and manually powered reels with multiple-hook rigs. The red snapper industry began in 1870 in Pensacola, Florida, by an enterprising New Englander.
Adult red snappers are easily distinguished from other red-colored snappers; they are deeper bodied, not as streamlined and have a bright red iris. The back and upper sides vary from pink to red and the lower sides and belly are lighter in color.
Snappers prefer irregular hard bottom formations of rock and limestone covered with coral and sponges. They feed on a variety of bottom dwelling crustaceans and small fishes. The growth of this species is slow; however, it can weigh as much as 30 pounds and grow to 3 feet. They reach sexual maturity after age two and spawn between June and October.
The moist, white flesh of the red snapper has a delicate sweet flavor. It is sold fresh or frozen and can be served broiled, baked, steamed, poached, fried or grilled.
Store fresh snapper in the refrigerator at 32-38 degrees F and use within two days or freeze at 0 degrees F and use within six months. Thaw in the refrigerator or under cold running water.
Approximate nutritional values for 4 ounces (114 grams) of raw edible portion: calories--110; calories from fat--10; total fat--1 gram; saturated fat--0 gram; cholesterol--45 milligrams; sodium--70 milligrams; total carbohydrate--0 gram; protein--23 grams; calcium--4% DV*; iron--0% DV.
*DV means Daily Value.
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