Aaahh! This is the real red snapper, not the rock cod that poses as snapper fillets. This one has firm white, mildly sweet meat with gelatin like fat in between the flakes. I prefer buying it as a whole fish and do my own gutting. I have developed a technique of removing the gills and gut in one pull without having to cut open the abdomen. This process preserves the very delectable belly fat.
The snapper does very well steamed and grilled. I like it lightly coated with flour, then deep fried. Crispy hot skin, juicy, smooth flakes, served with sweet-and-sour sauce.
The brown spotted fish on the left is a black/green grouper and the crimson red fishes on the right are red groupers (a.k.a. 'senyora' in the Philippines).
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