The raw meat of Red Snapper is white with a pinkish tinge and always has the red color skin. Red Snapper is mildly sweet with a lean, firm moist texture. Red Snapper can be prepared Grilled, Baked, Broiled, Fried, or even as Sashimi (raw) or in Ceviche if young and fresh.
The red snapper, Lutjanus campechanus, is a fish found in the Gulf of Mexico and the southeastern Atlantic coast of the United States and, much less commonly, northward as far as Massachusetts. In Latin American Spanish it is known as huachinango or pargo. The red snapper commonly inhabits waters thirty to two hundred feet deep, but some are reported to be caught at three hundred feet deep. All feature a sloped profile, medium-to-large scales, a spiny dorsal fin and a laterally compressed body. The maximum published age of a caught red snapper was reported to be fifty-seven years. Coloration of the red snapper is light red, with more intense pigment on the back. A red snapper attains sexual maturity at 2–5 years old. An adult snapper can live for more than 50 years and weigh 50 pounds. Red snapper are a prized food fish, caught commercially, as well as recreationally .