Whole Red Snapper, Gutted and Scaled

Our red snapper comes in fresh, fully gutted and scaled, so it is ready to cook. Each fish is about 1 pound and sells for $9.99. Red snapper has sweet, mild, slightly nutty white meat, and cooking it whole keeps the fish extra moist.

How to Cook a Whole Snapper

• Roast: score the skin, stuff the cavity with lemon, garlic and herbs, rub with oil and roast at 425°F for about 20 to 25 minutes.
• Grill: oil the fish well and grill over medium heat 6 to 8 minutes per side, or use a fish basket.
• Fry: score, season and fry whole until crisp - a Caribbean favorite.
• The fish is done when the flesh near the bone is opaque and flakes easily (145°F).

How to Serve a Whole Fish

Run a knife along the backbone, lift the top fillet off, then pull out the backbone and head in one piece to reveal the bottom fillet. Do not forget the cheeks - they are a treat.

Storage

Refrigerate and cook within one to two days.

Related Seafood

Our menu also lists red snapper fillets and whole rainbow trout when available. For other fresh fish, see swordfish and halibut, or browse the whole seafood shop.

Frequently Asked Questions

Is the red snapper cleaned?

Yes. It comes fully gutted and scaled, ready to cook.

How big is each snapper?

Each fish is about 1 pound.

How long do I roast a whole red snapper?

About 20 to 25 minutes at 425°F for a 1-pound fish.