Tony's Finer Foods Snapper Fillets Delivery or Pickup
Tony's Finer Foods Snapper Fillets Near Me
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FAQs about snapper fillets
You must leave the skin on the red snapper when you prepare it to keep the fillet in one piece. You should cook the fish skin-side down for about 75% of the total cooking time for the best results. You can eat your snapper fillets with the skin still on. It often provides a nice crispy texture for the fish.
Red snapper is a healthy fish that's low in calories but high in protein. Red snapper contains all nine of the essential amino acids that your body needs. Red snapper can be high in mercury, with a mean level of 0.6 PPM, or about 102 micrograms per 6-ounce serving. This varies and can be as low as 0.07 PPM and as high as 1.46 PPM. Larger fish that have been in the water longer tend to have higher levels of mercury.
To determine how much mercury you can safely consume in a week, multiply your body weight in kilograms by 0.1 and multiply this by 7. A single serving of red snapper will use your weekly allowance of mercury for most people, but this is a fine choice if you don't consume fish regularly.
Black sea bass is a good substitute for red snapper with a similarly edible skin that crisps up well in the skillet. Wild-caught Asian and Atlantic sea bass have a similarly mild flavor when compared to red snapper. Farm-raised barramundi makes a good substitute as well. Other options to try include grouper, halibut, or trout. Even tilapia can work in place of snapper fillets if needed, though the flavor is much milder, and you'll need plenty of seasoning.
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