Know what’s on your plate
Red snapper
Calories & nutrition facts
flesh only, raw
Nutrition facts
Per 100 g% DV- Calories 90 kcal —
- Protein 20 g 39%
- Carbohydrate 0 g 0%
- Fat 1.3 g 2%
- Saturated fat 0.3 g 2%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 77 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin D 2.3 µg 12%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 6.3 mg 39%
- Pantothenic acid (B5) 0.32 mg 6%
- Vitamin B6 0.44 mg 26%
- Biotin (B7) 1 µg 3%
- Vitamin B12 1 µg 42%
Minerals
- Calcium 40 mg 3%
- Iron 0.3 mg 2%
- Magnesium 27 mg 6%
- Phosphorus 210 mg 17%
- Potassium 370 mg 8%
- Zinc 0.3 mg 3%
- Copper 0.03 mg 3%
- Manganese 0.01 mg 0%
- Selenium 27 µg 49%
- Iodine 49 µg 33%
Similar foods
Questions about Red snapper
How do you know when red snapper is cooked?
The flesh should turn opaque and separate easily into flakes; check the thickest part, which should reach 63 °C. Take care not to overcook it, as the lean flesh can become dry.
How do you cook a whole red snapper in the oven?
Slash the skin on both sides, season the cuts, and bake the fish at 200 °C until the flesh flakes at the backbone—often about 20–30 minutes, depending on its size. Lemon, garlic and herbs tucked into the cavity add flavour.
Can you cook red snapper fillets in a frying pan?
Yes. Pat the fillets dry, season them and fry skin-side down in a lightly oiled pan over medium heat until the skin is crisp; turn and cook the other side until the centre is opaque and flakes easily.
What flavours go well with red snapper?
Lime or lemon, garlic, chilli, ginger, coriander and thyme all suit its mild flavour. Serve it with rice, grilled vegetables or a fresh tomato salsa.
How should you store fresh red snapper?
Keep it covered in the coldest part of the fridge and cook it within one to two days of buying. For longer storage, wrap it tightly and freeze it; thaw it in the fridge before cooking.
How can you tell if red snapper is fresh when buying it?
Fresh whole fish should smell clean and mild, with clear eyes, shiny skin and flesh that springs back when pressed. For fillets, look for moist, firm flesh without discolouration or a strong fishy smell.
Is red snapper a good fish for ceviche?
Its firm, mild flesh works well in ceviche, cut into small, even pieces and marinated with citrus and seasonings. Citrus changes the texture but does not reliably make raw fish safe, so use fish intended for raw eating and keep it cold.
Is red snapper a source of iodine?
Yes. Red snapper is high in iodine, providing 49 µg per 100 g.
Source: CoFID (UK) 16-126 · per 100 g · carbohydrate per EU label, fibre excluded
