Red snapper has a firm texture and a sweet, nutty flavor that lends itself well to everything from hot chilies to subtle herbs. Whole red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried. Fillets are good pan-fried or steamed. Red snapper is also a nice ingredient in fish stew, such as cioppino.

Here are the general kinds of cuts available (may vary from fish to fish).

No Special Options or Whole: Fresh fish washed and packed as a whole.

Fillet : Meat from the lateral sides of the fish is chopped and packed as boneless pieces. You will receive two pieces of boneless meat from each fish.

Whole Cleaned: Scales removed or Skin-out as appropriate. Fish is cut with part of the head intact, meat is cleaned, but not cut in to smaller pieces. Pan-ready and readied to be fried as a whole in case of medium size fish

Steaks: Cleaned whole fish is cut into good size pieces (steaks) so that all you have to do is just put it in the pan and grill/fry!