Snapper is a versatile fish that can be prepared in almost any way.

There are approximately 250 species of this saltwater fish, but the most well-known include red snapper, yellowtail snapper, gray snapper, mutton snapper, and schoolmaster snapper.

Snapper is an excellent source of vitamin B12 and selenium, plus a good source of potassium and vitamin B6.

 ECO-TIP: Choose mutton and yellowtail snapper (Eco-OK Choices), as red snapper, silk snapper and vermilion snapper are Ocean’s Alive Worst Choices and ingredients no longer used at Healing Gourmet.

Selecting and Storing Snapper

Choose snapper with firm flesh that springs back when pressed, and a fresh clean smell.

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Preferences: No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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