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Jamaican Food Article. - Jamaican Snapper Fish

There are 17 types of Jamaican snappers harvested from the Caribbean and South Atlantic waters. Two of the most commonly harvested Jamaican snappers found in seafood markets and restaurants are red Jamaican snapper and yellowtail Jamaican snapper.

Red Jamaican snapper is one of the best known and Jamaica waters yield the finest red Jamaican snapper in the nation. With a fine textured, mild white meat, Jamaica red Jamaican snapper is perfect for almost any finfish recipe and will delight your gastronomic senses. Whether baked, broiled, grilled or fried, this mild-flavored fish always delivers a gratifying culinary experience and is also a very healthy Jamaican food source. Four ounces of uncooked red Jamaican snapper contain just 110 calories, merely one gram of fat, only 45 grams of cholesterol and no saturated fat. Red Jamaican snapper is equal in protein to shrimp (23 grams) and also contains calcium and iron.

Vibrant red Jamaican snapper are hard to miss when they are being unloaded onto docks from fishing fleets. Their rosy-red hue is another attribute to the many bright and colorful fish in the Jamaican waters. Not only pretty to look at, red Jamaican snapper are very tasty and highly popular among seafood fans. It is one of the best known and most desired deep sea delicacies.

A prized Jamaican food fish, red Jamaican snapper are caught commercially as well as recreationally. Red Jamaican snapper are in season the first 10 days of every month. A reef fish that commonly inhabits waters from 30 to 200 feet, red Jamaican snapper can also be caught as deep as 300 feet on occasion. They keep relatively close to the bottom, and inhabit rocky ledges, ridges, and artificial reefs, including offshore and shipwrecks.

Red Jamaican snapper is a firm-textured fish with moist, white flesh that is delicate and mild. It can be served broiled, baked, steamed, poached, fried or grilled. Red Jamaican snapper responds well to most cooking methods. Try baking whole red Jamaican snapper stuffed with fresh herbs and seasonings. Red Jamaican snapper is excellent for grilling, and spring is the perfect time to fire up the barbecue. Lemon, butter and fresh chili peppers are great ways to season red Jamaican snapper. Another idea is to serve red Jamaican snapper with tropical fruits for a delicious springtime treat.

When purchasing whole red Jamaican snapper, look for a shiny surface with tightly adhering scales and gills that are deep red or pink. Also watch for a clean, shiny belly cavity with no cuts and a mild aroma, similar to the ocean. Fresh steaks, fillets and loins should have a translucent look and flesh that is firm and not separating. There should be no discoloration and proper packaging that keeps the fish from being bent in an unnatural position.

Yellowtail Jamaican snapper’s name is descriptive in itself but the scientific name of the yellowtail Jamaican snapper roughly translates to "swift-swimming golden fish." Characterized by a prominent lateral yellow stripe running from snout to tail, this Jamaican snapper is considered by culinary experts to be one of the tastiest fish harvested fresh from Jamaica waters. This delicate, nutritious fish can be compared in texture and flavor to its cousin, the red Jamaican snapper and can be seasoned and cooked in a variety of ways.

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