Yellowtail Snapper

Yellowtail snapper (Ocyurus chrysurus) are most commonly found in South Florida, the Bahamas, the Gulf of Mexico and the Caribbean.

They have slender, streamlined bodies with a yellow stripe that runs from the snout and broadens toward the tail. The back and upper sides are blue, olive or violet. In comparison to other types of snapper, the head and mouth of the yellowtail snapper is small.

This snapper is a popular food fish in South Florida. It is marketed as both fresh and frozen.

Attributes

Firm texture, white meat with mild flavor. Lean fish.

Substitutes

Grouper, swordfish, tilefish, amberjack

How Much to Buy

Whole or drawn fish: 3/4 to 1 pound per serving

Dressed or cleaned fish: 1/2 pound per serving

Fillets or steaks: 1/4 to 1/3 pound per serving

Buying, Storage and Handling

Remember to purchase seafood last and keep it cold during the trip home.

Fresh whole fish should have:

• A shiny surface with tightly adhering scales.
• Gills that are deep red or pink, free of slime, mucus and off-odor.
• Clean shiny belly cavity with no cuts or protruding bones.
• A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have:

• A translucent look.
• Flesh that is firm and not separating.
• A mild odor, similar to the ocean.
• No discoloration.
• Packaging that keeps them from being bent in an unnatural position.

Preparation

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices, which may harbor bacteria.

When marinade is needed for basting, reserve a portion before adding to raw seafood.

Cooking

The general rule for cooking fish is 10 minutes per inch of thickness at the thickest part of the fillet or steak at 350 to 450 degrees F.

If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.

Fillets less than 1/2 inch thick do not need to be turned during cooking.

Fish cooks quickly. Do not overcook.

Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.

Poaching, steaming, baking, broiling, sauteing and microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients.

Marinate in your favorite salad dressing prior to cooking.

Broil, bake steam or microwave, then cube and add to pasta or salad greens for a delicious salad.

Broil or grill with lime-butter and seasoned salt.

Oil the grill to prevent fish from sticking.

Bake whole fish with a crab or shrimp stuffing.

Add leftover fish in broken pieces to salads, soups or sauces.

Nutrition

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions: