Red Snapper

Lutjanus analis, commonly known as red snapper, is a highly prized marine fish in cuisine due to its white, succulent, and mildly flavored meat. With large scales and an elongated body, its reddish coloration, often with pinkish tones and golden reflections, makes it visually appealing. It is commonly found in tropical and subtropical waters, particularly along the Atlantic coasts of the Americas.

Red snapper has a firm yet delicate texture with a slightly sweet touch, making it ideal for a wide range of preparations. Baking in the oven is one of the most traditional methods, often seasoned with olive oil, garlic, lemon, and fresh herbs such as cilantro and parsley. It is also widely grilled or fried, making it popular in coastal dishes. In stews, such as moquecas and fish chowders, red snapper absorbs the flavors of spices, coconut milk, and vegetables very well. In Caribbean cuisine, it is commonly served with spicy sauces made with chili and lime. Additionally, it can be used in ceviches and breaded fillets, highlighting its freshness and tenderness.

• Fresh

• Frozen

• Whole