Healthy Food Database

Snapper
Snapper is a favourite fish on Australian tables. It has a white, moist flesh with a slightly sweet flavour. Large snapper are sold mainly as cutlets and fillets. Whole snapper are often referred to as baby snapper which are usually farmed fish.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Finfish
In Season: all year
To Buy:
Look for lustrous pink skin, bright, firm flesh and a pleasant sea smell.
To Store:
Wrap whole fish, fillets or cutlets in plastic wrap or put in an airtight container. Keeps 2-3 days in the refrigerator or up to 6 months in the freezer.
Tips & Tricks:
Score whole fish near the head a few times and diagonally on both sides to allow even heat penetration. Fillets can be used in soups, casseroles and salads, as the flesh is moist and firm and doesn't fall apart easily.
Cooking Tips:
Snapper is suitable for all kinds of cooking - baking, pan frying, steaming, BBQ etc . Chargrilling and pan-frying should be restricted to thinner fillets.

Nutrition per Per serve:

Weight (grams):
160
Carbohydrates, g:
0.0
Fat (g):
2.5
Monosaturated Fat , g:
0.6
Vitamin B1:
Potassium:
Phosphorus:
Amines:
Low
Glutamates:
n/a
Energy (kJ):
640
Protein (g):
32.1
Saturated Fat, g :
0.9
Omega 6 (g):
Niacin (B3):
Magnesium:
Sodium:
Salicylates:
Safe/negligible amount

Benefits the Following Health Conditions:*

Find recipes with Snapper

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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