Specie: Lutjanus malabaricus
Habitat: Captură sălbatică
Pescuit: Pacific Centrul-Vest (FAO 71)
Unealtă: cârlige și lansete
Procesat: Indonezia
Red snapper (100.00%).
Allergens: FISH (red snapper).
Average nutritional values per 100g:
Energy: 398 kJ / 94 kcal
Fat: 1.34 g
of which saturates: 0.29 g
Carbohydrates: < 0.50 g
of which sugars: 0.00 g
Protein: 20.50 g
Salt: 0.16 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration). Source: CIQUAL (ANSES) composition tables.
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Thaw for 4-6 hours in the refrigerator, then pat dry with paper towels.
Salt the skin 15 minutes before roasting for a crispy texture.
Consume only after cooking.
N° 048 · FISH
Red Snapper Fillets
skin-on fillets · boneless · 170-230g · wild
Red snapper fillets with skin, 170-230g per fillet, one of the most appreciated white fish species in the world. Firm white flesh with a pinkish hue and pinkish skin with characteristic red scales.
The expensive fish you see on restaurant menus, ready in minutes at home. The skin crisps up in the pan over the tender white flesh, a dish that impresses without requiring skill.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
Secure payment with card, Apple Pay, or Google Pay
Specie: Lutjanus malabaricus
Habitat: Captură sălbatică
Pescuit: Pacific Centrul-Vest (FAO 71)
Unealtă: cârlige și lansete
Procesat: Indonezia
Red snapper (100.00%).
Allergens: FISH (red snapper).
Average nutritional values per 100g:
Energy: 398 kJ / 94 kcal
Fat: 1.34 g
of which saturates: 0.29 g
Carbohydrates: < 0.50 g
of which sugars: 0.00 g
Protein: 20.50 g
Salt: 0.16 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration). Source: CIQUAL (ANSES) composition tables.
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Thaw for 4-6 hours in the refrigerator, then pat dry with paper towels.
Salt the skin 15 minutes before roasting for a crispy texture.
Consume only after cooking.
Red snapper Veracruz-style
Red snapper Veracruz-style
The Veracruz sauce brings out the white flesh and reddish skin of the red snapper with acidity, olives and capers.
Notes
Don't pour the sauce over the skin. The timers are guides for fillets of 170-230 g. The 63°C temperature decides the final moment. If the pan is small, cook the fillets in two batches.
Red leather, signature
Authenticity
Why it's worth it
Wild Red Snapper from the Central-West Pacific, hook-and-line caught in Indonesian waters. Its reddish, scaly skin covers a firm, white flesh, prized in both Asian and Mediterranean cuisine. It crisps beautifully on the skin and remains juicy inside.
Culinary inspiration
How to enjoy
Defrost the Red Snapper fillet in the refrigerator, pat it dry, and salt the skin 15 minutes prior. Pan-fry in a hot pan for about four minutes, skin-side down, pressing it down initially, then flip for another two minutes. Confirm a minimum internal temperature of 63°C and serve with Veracruz sauce.
Food pairings
Serve them like this
◆ Veracruz sauce with olives and capers
◆ Basmati rice with coriander and lime
◆ Salad with mango, red pepper, and avocado
◆ New potatoes with butter and Mediterranean herbs
◆ Dry white wine (Albariño or Verdejo)
