American Red Snapper
American Red Snapper has long been a prized catch of both commercial and recreational fisherman. The population has been very heavily fished for decades. Because they are slow to mature it takes many years to recover from overfishing. Thanks to strong management programs in recent years the commercial catch limit is not being exceeded and the supply is on track to be rebuilt. Many fish that are red are often passed off as Red Snapper in the marketplace. American Red Snapper is the only species that can legally be labeled as such so it is almost always sold with the red skin on so that it is easier to identify.
American Reds, Red Snapper, Northern Red Snapper, Genuine Red Snapper, Spot Snapper
Fresh: July through September
Primary Product Forms
Fresh: H&G, Fillet
Frozen: H&G, Fillet
Red snapper is a very versatile fish and can be cooked by a variety of methods including sautéing, grilling and baking. It is a fantastic fish to roast whole and makes for an impressive presentation with lemon slices and herb butter sauce. Or try pan searing filets and serving with an Asian glaze made from soy sauce, vinegar, ginger, scallions and honey.
Southeastern Atlantic coast of the United States and the Gulf of Mexico.
Rated as Good Alternative (yellow) by Monterey Bay Aquarium’s Seafood Watch.
Seattle Fish Co.’s American Red Snapper is sourced from Gulf Wild. Each fish is tagged and traceable, providing the consumer full visibility to their fish. By logging on to MyGulfWild.com and entering the fish’s unique ID number, you can see a full profile of where the fish was caught, the captain and boat name.