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whole red snapper.

VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free

ALSO KNOWN AS

red snappersmall red snappernorthern red snappersankararanelal parilutjanus campechanus

Recipes with whole red snapper + Add to pantry

SERVING

CALORIES

100

PROTEIN

20.5g

CARBS

FAT

1.3g

FIBER

This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 0.10 µg of vitamin K.

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories100kcal—

Protein20.5g41%

Carbohydrates0g0%

Fiber0g0%

Sugar0g0%

Total fat1.3g2%

Saturated fat0.29g1%

Cholesterol37mg12%

Water76.9g—

MINERALS

Sodium64mg3%

Potassium417mg9%

Calcium32mg2%

Iron0.18mg1%

Magnesium32mg8%

Phosphorus198mg16%

Zinc0.36mg3%

Copper0.03mg3%

Manganese0.01mg0%

Selenium38.2µg69%

VITAMINS

Vitamin A32µg4%

Vitamin C1.6mg2%

Vitamin D10.2µg51%

Vitamin E0.96mg6%

Vitamin K0.10µg0%

Thiamin (B1)0.05mg4%

Riboflavin (B2)0mg0%

Niacin (B3)0.28mg2%

Pantothenic acid (B5)0.75mg15%

Vitamin B60.40mg24%

Folate (B9)5.0µg1%

Vitamin B123.0µg125%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 piece500g

HEALTH BENEFITS

Why eat it.

✓Excellent source of lean, high-quality protein, essential for muscle growth and repair.
✓Provides significant amounts of Vitamin B12, crucial for nerve function and the formation of red blood cells.

COOKING TIPS

In the kitchen.

1Score the skin of the whole fish in several places before cooking. This promotes even cooking and prevents the skin from shrinking and tearing.
2Stuff the cavity with aromatics like lemon slices, fresh herbs (parsley, dill, thyme), and garlic to infuse the fish with flavor from the inside out.
3When roasting or grilling, cook until the internal temperature reaches 145°F (63°C) at the thickest part, or until the flesh is opaque and flakes easily with a fork.
4Whole red snapper is excellent for steaming, a method that keeps the flesh moist and tender. Steam over simmering water with ginger and scallions for a classic preparation.

STORAGE

Keep it fresh.

Store fresh whole red snapper in the coldest part of the refrigerator (below 40°F or 4°C), preferably on a bed of ice in a covered container, and use within 1-2 days.
For freezing, gut and scale the fish, rinse and pat dry thoroughly. Wrap tightly in plastic wrap and then in aluminum foil or a freezer bag. It can be stored at 0°F (-18°C) for up to 6 months.

FAQ

Frequently asked questions.

How much protein is in red snapper?

Red snapper is an excellent source of high-quality protein, providing approximately 20.51g per 100g serving. This makes it ideal for muscle growth, repair, and maintaining a healthy metabolism.

Is red snapper keto-friendly and gluten-free?

Naturally, red snapper contains 0g of carbohydrates, making it perfectly keto-friendly and gluten-free. To maintain these properties, ensure it is prepared without flour-based breading or sugary glazes.

Is red snapper safe to eat during pregnancy?

Red snapper contains moderate levels of mercury, so it is generally safe for pregnant women when consumed in moderation. Health organizations typically recommend limiting intake to one 6-ounce serving per week.

What does red snapper taste like?

Red snapper has a mild, slightly sweet flavor and a firm, flaky texture. It is less oily than many other fish, making it a versatile choice that pairs well with citrus, fresh herbs, and light spices.

How do you cook a whole red snapper?

Whole red snapper is best roasted, grilled, or steamed. Scoring the skin and stuffing the cavity with aromatics like lemon and herbs ensures even cooking and deep flavor; it is done when the flesh is opaque and flakes easily.

How do you know if a whole red snapper is fresh?

Look for clear, bulging eyes and bright red or pink gills. The skin should be shiny and firm to the touch, and the fish should have a clean, ocean-like scent rather than a strong or sour 'fishy' smell.

Do I need to scale and gut a whole red snapper before cooking?

Yes, the scales and internal organs must be removed before cooking, though the head and tail are often left on to retain moisture. Most fishmongers will perform the scaling and gutting for you upon request.

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