One of the most colorful fish in the fish case, the red snapper has a bright red skin and can grow up to 30 pounds and 3 ½ feet in length. They are commonly caught in the 10 pound range although the largest one recorded weighed in at 50 pounds.
Both sport and commercial fishermen consider them a very important fish. The white juicy meat of the Florida red snapper is one of the most prized meals that the ocean has to offer however it should not be confused with the mis-named red snapper rockfish of the Pacific. Also known as lawyer, Pargo, Pensacola and mangrove snapper, the red snapper lives mainly in the warm waters of the Gulf of Mexico and the southeastern Atlantic coast of the United States. The market frequently imports them from foreign countries such as India however it is probably not true red snapper but a cheaper substitute.
It has a slightly chewy meat that has a mild distinctive flavor and a low fat content and remains moist after cooking. The most popular ways of cooking them is to broil, bake, pan fry, poach or grill. Click on one of the links below for easy ways of cooking.
PAN FRY FISH
For information on other fish and how to cook them go to http://tocookafish.com/fish-index.
However if you need information on shellfish check out http://tocookashellfish.com/