27 Jul All About Cooking Red Snapper
There are lots of reasons to be cooking red snapper right now! Here at Marsh Buggies, we know how fruitful our waters are and we support harvesting the benefits of our beautiful waterways. Besides higher temperatures, Louisiana summers bring something else: hot fishing opportunities! In the summertime, Blue Marlin, Red Snapper, Cobia, and Amberjack migrate toward the gulf for spawning season, and it is common for the catches to exceed 100 pounds! So, if you’re a fishing fan, now is a great time to go out and haul yourself a winner! Even for those who aren’t such big fishing experts, you’ll still have a good reason to celebrate. You’ll be able to buy your Red Snapper, among others, a lot fresher than during the rest of the year, often at reduced prices. Fish are an excellent source of Omega-3 fatty acids, which have been shown by the American Heart Association to help prevent the risk of heart disease and help lower cholesterol levels.
When cooking red snapper, it is recommended you buy it in filets with the skin still attached. The meat is lean, with a slightly firm texture, and cooking it with the skin still attached allows the meat to absorb some of the key nutrients and flavors. Another reason you want to buy your red snapper with the skin is to be sure that what you are being sold is authentic, rather than a similar type like rockfish. When cooking the fish, cook it until it turns from pink with yellow streaks into a lighter color, but not until the point where it turns white. You can marinade the fish in the refrigerator before cooking it but be sure to throw out the marinade and not reuse it, as there is the risk of bacteria (this isn’t a concern once you cook the fish, but with the raw marinade it can be a risk). Generally, you can’t go wrong with 10 minutes per inch of thickness at 400-450 degrees Fahrenheit. Turn it regularly unless your fillet is less than half an inch thick. Watch it carefully, as lean fish like this will cook fast.