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Red Snapper buy in Galveston
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Red Snapper

Red Snapper

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USA, Galveston
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  • BrandSnapper
Description
We bring fresh whole red snapper, already gutted. For years there has been a quota on how much can be caught in the Gulf of Mexico. Starting in 2007, the open snapper season was no longer the first ten days of each month until the quota was met. This year the quota is being set at approximately 2/3's of previous years to replenish the stocks.

Now the boats can go out whenever they want which could make it hard to say exactly when we will have fresh red snapper available. Another consideration is that with the high price of diesel, many boats are losing money when they go out, so half the boats are tied up. Sizes that we carry range from 1 1/2 lbs to 4 lbs.

The moist, white flesh of the red snapper has a delicate sweet flavor. It can be served broiled, baked, steamed, poached, fried or grilled. Red snapper responds well to just about any cooking method. Try steaming it whole, Chinese style. Some cooks also like to bake whole snapper stuffed with fresh herbs and seasonings.

Red snapper(Lutjanus campechanus), found off the Gulf and Atlantic Coasts, is one of the best known and desired deep-sea delicacies.The species is found from North Carolina to Florida's "snapper banks," off the coasts of Texas and Louisiana and down to the Campeche Bank off Mexico. Snappers are caught in waters 60 to 200 feet deep using large electrical and manually powered reels with multiple-hook rigs.

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.

Fish Cooking and Preparation Tips

  • Store fresh snapper in the refrigerator at 32-38°F and use within two days, or freeze in water in an air-tight bag or container and use within six months. Thaw in the refrigerator or under cold running water.
  • Always marinate seafood in the refrigerator.
  • A general rule for cooking fish is 10 minutes per inch of thickness at 400º to 450ºF, turning the fish halfway through the cooking time. This rule does not apply to frying or microwave cooking.
  • Fish less than ½-inch thick do not have to be turned.
  • If fish is cooked in a sauce or foil, add 5 additional minutes to the cooking time.
  • The cooking time for frozen fish should be doubled. We recommend that you thaw fish prior to cooking.
  • Fish is done when the flesh becomes opaque and flakes easily at the thickest part.
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Red Snapper
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