July 13, 2007
Meet the Colorful Florida Snapper Family
Bet you thought you had a colorful family tree with your Aunt Opal and Uncle Barlow. Well meet the Florida snapper family. There are 17 types of snapper (Lutjanidae) harvested in Florida from the Gulf of Mexico, Caribbean and South Atlantic waters and each has a unique, colorful name. Included in the family are red, yellowtail, vermillion, gray, mutton, lane, silk, queen, cubera, blackfin, mahogany, dog and schoolmaster snapper. Red snapper (Lutjanus campechanus) and yellowtail snapper (Ocyurus chrysurus) are the two most common snappers found in seafood markets and on restaurant menus in Florida.
Red snapper, the best-known of the snapper family, are easily distinguished by their rosy-red skin and bright red irises. Found off Florida's Gulf and Atlantic coasts, their harvest is limited by a quota during the first 10 days of each month. Yellowtail snapper are found mainly in the warm waters of south Florida. Their scientific name roughly translates to "swift-swimming golden fish" due to their distinguishing wide yellow stripe running from nose to tail.
Snapper are reef fish that commonly inhabit waters ranging in depth from 30 to 200 feet. They keep close to the bottom inhabiting rocky ledges, ridges, artificial reefs and offshore shipwrecks. Snapper feed on a variety of bottom-dwelling crustaceans and small fishes. They can weigh up to 30 pounds and grow to 3 feet long, but market size is usually between 3 and 10 pounds.
Available both fresh and frozen, snapper are marketed whole and as fillets. The extra-lean white meat is firm textured and moist with a mild, slightly sweet flavor which is perfect for any finfish recipe. Snapper are also a nutritious high protein, low fat menu choice. The nutritional value for 4 ounces (114 grams) of raw, edible portion is: Calories 110, Calories From Fat 10, Total Fat 1g, Saturated Fat 0g, Trans Fatty Acid 0g, Cholesterol 45mg, Sodium 70mg, Total Carbohydrates 0g, Protein 23g, Omega 3 Fatty Acid 0.32g.
Snapper can be broiled, baked, steamed, poached, or fried and is excellent for grilling. Try grilling snapper fillets seasoned with fresh herbs and lime served with a tropical salsa as a delicious culinary treat.
Florida Pan-Grilled Red Snapper with Avocado-Strawberry Salsa
1 Florida jalapeño pepper, finely chopped
1 ripe Florida avocado, diced
2 cups Florida strawberries, finely chopped
1/4 cup Florida red onion, finely chopped
2 tablespoons Florida cilantro, finely chopped
1 teaspoon fresh Florida lime juice
1/4 teaspoon sugar
sea salt, to taste
4 6-ounce Florida red snapper fillets
1 tablespoon olive oil
1 1/2 fresh Florida lime zest
salt and pepper to taste
Stir jalapeño, avocado, strawberries, onion, cilantro, lime juice, sugar and sea salt together in a bowl. Cover and set aside. Salsa may be made several hours ahead and chilled. When making ahead, add the sugar, salt and avocado when ready to serve. Preheat stovetop grill pan over high heat. Pat fillets dry then brush both sides with the oil; sprinkle with the lime zest, salt and pepper. Lay fillets on grill pan skin side down and cook 4-5 minutes on each side, turning once, until cooked through. Transfer fillets skin side up to individual serving plates. Carefully remove skin; top with avocado-strawberry salsa. Yield: 4 servings
Nutritional Value Per Serving Calories 440, Calories From Fat 117, Total Fat 13g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 63mg, Total Carbohydrates 40g, Protein 37g, Omega 3 Fatty Acid 0.06g
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For more recipes for Florida snapper, visit http://www.fl-seafood.com/recipes/snapper_recipes.htm
For more information:
Barbera Turnbull
(850) 488-0163
turnbub@doacs.state.fl.us
