SNAPPER FILLET (WILD CAUGHT)
Snapper has a firm but flaky flesh, best seared, poached, steamed or stewed. Used in cuisines worldwide and pairs well with a variety of flavors and exotic seasonings. Wild caught in the Northern waters off the coast of South America.
Skin and bloodline (dark, bruise-colored line or grey after cooking) can be removed before cooking. If left in, it should be removed before serving. If not removed, guests should pick around it….it is not for eating. Snapper can be seared in a hot pan with a bit of Canola or Grapeseed oil (ideal because it has a high smoking point) or it can be grilled on a hot oiled grill grate. Snapper takes on spices well…..any number of McGowan & Sons Proprietary spice blends or rubs will be delicious! Snapper pairs well with fruits such as citrus, mango, papaya, pineapple.
All prices listed are subject to Market Price Change.
Please call the store at 219.299.2336 for the most up-to-date pricing.
Common Questions & Information
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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