In Louisiana, red snapper is king; the state is the epicenter for this catch. The highly-prized fish is sought by commercial and recreational fishermen for the fun of their catch and their excellent taste.
Economically red snapper is among the most valuable fish in the Gulf. I was recently reminded of that when my head did a double-take browsing the meat counter of a grocery store and noticing the price of $36 a pound.
The Comeback
Overfished for years, red snapper is a species highly regulated by the Louisiana Department of Wildlife & Fisheries through the LA Creel program and have made a comeback, with a limit of four per person. This year, the private season opened at the start of May, and by early September, it closed after meeting the quota of 894,955 pounds.
The majority of the rosy-red fish in Louisiana are caught at platforms and other artificial structures.
Best Time to Catch Them
Like other fish, red snappers have daily feeding patterns. One study showed that they don’t feed from 7:00 p.m. until about 3:00 a.m. and begin eating heavily right after that, reaching a peak at 4:00 a.m. and continuing until 6:00 a.m. Because they feed in groups, once you find them, you’re sure to snag one. But be prepared when you do; they will put up a fight even after they surface.
Nutrition Value
Good tasting and good for you, snapper is considered heart-healthy because it’s rich in heart-beneficial omega-3 fatty acids, low in saturated fat and cholesterol, and a good source of potassium (as well as a slew of other vitamins), which help regulate blood pressure. It is also a fish with low mercury levels, so it is safe to eat regularly. However, if you want to gain the most benefits, it’s best to prepare the fish using healthy cooking methods like grilling, baking, or steaming.
Good Eating
There are more than one million recipes for red snapper online – and for good reason. When it’s fresh, it tastes incredibly clean, slightly sweet, with an almost nutty flavor- not “fishy” tasting at all. The flesh is firm yet tender, rendering a flaky texture when cooked. It holds up well to different cooking methods from grilling and frying to steaming, baking and (because there are few bones) ceviche. The skin adds flavor and moisture to the fish, protecting it from drying out during cooking, and it becomes crispy, which many chefs and home cooks claim make it the best part.
However, experienced snapper anglers and chefs will tell you that the throat, also known as the collar, is considered a delicacy and one of the most flavorful, sought-after parts, where there are large chunks of sweet, tender meat and a rich buttery texture. Located behind the gills and under the head, it’s unfortunately often discarded by those who only fillet the fish. One food critic compared it to juicy chicken on the bone.
Preparing Snapper
The thing to keep in mind in cooking red snapper is not to overpower its delicate flavor with strong seasonings or heavy sauces. Fresh herbs like thyme, rosemary, dill and parsley enhance the natural flavor. Snapper also pairs with garlic, ginger, chili – or coconut milk, for a flavorful twist.
As a general rule of thumb, it’s recommended that you cook red snapper for about 10
minutes per inch of thickness, or until the internal temperature reaches 145°F and the
flesh flakes off easily. Overcooking red snapper can lead to a dry and less flavorful fish.
Use a wide, thin spatula (a fish spatula) for flipping or transferring the fish to prevent it from breaking apart.
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