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Red snapper flesh is lean and moist, with a mild sweet but distinctive flavor. The semi-firm fish meat is pinkish, with yellow tones in a raw state, turning lighter when cooking. The fish comes with no removal of scale to maintain freshness. Snapper fish is an excellent source of Vitamin B12.

Whole red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried. Fillets are good pan-fried or steamed. Red snapper is also a nice ingredient in fish stew and porridge.

Wild Caught Local

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