January 27, 2005
Red Snapper -- Get It Now
The spring season for American red snapper season will open at noon, Eastern Time, February 1, 2005. The 2005 Gulf of Mexico commercial red snapper quota is 4.65 million pounds. The commercial fishing season is divided into spring and fall seasons. The spring season begins at noon Eastern time on February 1, with 3.10 million pounds available. The fall season begins at noon Eastern time, on October 1, with the remainder of the annual quota available. During the season, commercial fishing is allowed from noon on the 1st, until noon on the 10th of each month, until the quota is caught.
To enjoy one of the most delectable fish from Florida waters, visit your local seafood supplier and ask for Fresh from Florida red snapper. Red snapper is often imported, so be certain of what you purchase. Always ask, "Is it Fresh from Florida"? This fish is made to order for almost any recipe and will delight your gastronomic senses. Whether you bake, broil, grill or fry red snapper, you will be pleased with the end result. Florida waters yield the finest red snapper in the nation so be sure to treat yourself to some before time runs out. The mild-flavored Florida red snapper promises to be a gratifying culinary experience.
Red snapper is also a very health food source. Four ounces of uncooked red snapper contain just 110 calories, merely one gram of fat, only 45 grams of cholesterol and no saturated fat. Red snapper is equal in protein to shrimp (23 grams) and also contains calcium and iron.
Florida's commercial fishermen make every effort to bring the freshest red snapper and other Florida seafood from their boats to your table. To ensure healthy stocks and maintain its place as a renewable and sustainable resource, red snapper harvested in Florida is closely monitored and regulated.
Florida red snapper can be purchased fresh or frozen and should always be stored in the coldest part of the refrigerator and used within two days. Frozen red snapper should be stored at 0 degrees F and used within six months. For the best product quality, make sure you thaw frozen seafood in the refrigerator for at least 24 hours or until completely thawed.
Consumers can request cooking tips, recipes and proper care and handling of snapper by sending a self-addressed stamped envelope to the Bureau of Seafood and Aquaculture Marketing, 2051 East Dirac Drive, Tallahassee, FL 32310 or email seafood@doacs.state.fl.us. Recipes are also available on the web at www.FL-Seafood.com
For more information:
Paul Balthrop
(850) 488-0163
balthrp@doacs.state.fl.us
