The name Snapper was given to this fish by Captain Cook. Snapper is found everywhere and has lustrous pink scales; older Snapper have a distinctive bump on the head and a bulge on the snout.
Snapper is an excellent table fish, having firm white flesh, with large flakes and a distinct yet mild taste. The larger the fish the coarser the flesh.
To Buy Sold whole, in fillet and cutlet form. To buy whole Snapper, look for lustrous, bright pink skin, bright, bulging eyes; firm flesh and a pleasant fresh smell. Fillets and cutlets should be lustrous with no brown markings, a pleasant fresh smell and not oozing water.
To bone a whole Snapper Head may be removed or left on when boning a fish. Scale, and clean fish. Slit flesh along the belly to tail pressing knife firmly. Cut with short strokes and lift the flesh away toward the centre backbone. Take care not to pierce the skin. Turn over and repeat steps.
Spread fish out flat and cut out the backbone with scissors or a knife. Discard. Trim off rib bones on both sides.
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