We bring fresh whole red snapper, already gutted. For years there has been a quota on how much can be caught in the Gulf of Mexico. Starting in 2007, the open snapper season was no longer the first ten days of each month until the quota was met. This year the quota is being set at approximately 2/3's of previous years to replenish the stocks. Now the boats can go out whenever they want which could make it hard to say exactly when we will have fresh red snapper available. Another consideration is that with the high price of diesel, many boats are losing money when they go out, so half the boats are tied up. Sizes that we carry range from 1  1/2 lbs to 4 lbs.

The moist, white flesh of the red snapper has a delicate sweet flavor. It can be served broiled, baked, steamed, poached, fried or grilled. Red snapper responds well to just about any cooking method. Try steaming it whole, Chinese style. Some cooks also like to bake whole snapper stuffed with fresh herbs and seasonings.

For instructions on cooking Red Snapper whole.... either on the grill or in the oven, click here

Adult red snappers are easily distinguished from other red-colored snappers; they are deeper bodied, not as streamlined and have a bright red iris. The back and upper sides vary from pink to red and the lower sides and belly are lighter in color.

Store fresh snapper in the refrigerator at 32-38°F and use within two days, or freeze in water in an air-tight bag or container and use within six months. Thaw in the refrigerator or under cold running water.
Always marinate seafood in the refrigerator.
A general rule for cooking fish is 10 minutes per inch of thickness at 400º to 450ºF, turning the fish halfway through the cooking time. This rule does not apply to frying or microwave cooking.
Fish less than ½-inch thick do not have to be turned.
If fish is cooked in a sauce or foil, add 5 additional minutes to the cooking time.
The cooking time for frozen fish should be doubled. We recommend that you thaw fish prior to cooking.
Fish is done when the flesh becomes opaque and flakes easily at the thickest part.

Broiling
Place fish, one-inch thick or less, 2-4 inches from the source of heat. Thicker pieces should be placed 5-6 inches away from the heat.

Grilling
Preheat gas or electric grill.
Charcoal grill: start the fire about 30 minutes before cooking. When coals are white-hot, spread out in a single layer. Adjust the grill height to 4 to 6 inches above the heat. Fish is best grilled over a moderately hot fire and on a grid that has been well oiled. Use indirect heat for a whole fish.