Red snapper is a fish with moist, white flesh that is delicate and mild. There are 17 types of snappers harvested from the gulf of mexico, caribbean and south atlantic waters. Two of the most commonly harvested snappers found in seafood markets and restaurants are red snapper and yellowtail snapper. Red snapper fish contains calcium, iron, no saturated fat and is excellent for grilling. Spring is the perfect time for grilling and knowing how to buy red snapper fish will help pick out the best one of the lot. You can season red snapper with lemon, oil and chilli peppers.

When you buy red snapper, you should look shiny skin, adhering scales, bright and clear eyes. Gills should be cherry red and not brownish. When you buy white-fleshed fish, choose translucent fillets with a pinkish tint. When you buy any color fish, the flesh should appear dense without any gaps between layers.

The moist, white flesh of the red snapper has a delicate sweet flavor. It can be served broiled, baked, steamed, poached, fried or grilled. You can store red snapper in the refrigerator and use within two days.

Red snapper contains omega-3-fatty acids. Omega-3s are types of healthful polyunsaturated fat. They help improve cardiovascular health by controlling cholesterol and reducing blood pressure. They’ve also been linked to brain function and mental health benefits such as lowered rates of depression and dementia. Four ounces of uncooked red snapper contains 110 calories, merely one gram of fat, and 45 grams of cholesterol.