Snapper

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A saltwater fish that consists of many species. Some of the common species are red snapper, gray snapper, yellowtail snapper, and mutton snapper. The most popular species is the red snapper, which is known for its red eyes and dark pink skin. The red snapper has lean flesh that has a firm texture. Smaller snapper is available whole, but the larger fish are generally only available in steaks or fillets. Snapper can be prepared using almost any cooking method including frying, broiling, grilling, baking, steaming, and poaching. To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque, but will still be moist.

USDA Nutrition Facts

Serving Size1 cup
Calories31
Protein1g
Total Fat0g
Total Carbohydrates7g
Dietary Fiber3g
Potassium209mg
Sodium6mg
Cholesterol0mg
Serving Size1 cup
Calories31
Protein1g
Total Fat0g
Total Carbohydrates7g
Dietary Fiber3g
Sugars1g
Potassium209mg
Sodium6mg
Cholesterol0mg
Serving Size1 fillet
Calories100
Protein20g
Total Fat1g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium417mg
Sodium64mg
Cholesterol37mg

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