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Fresh Pacific Red Snapper Fillets

Fresh Pacific Red Snapper Fillets

Fresh Pacific Red Snapper Fillets

Red Snapper is found in the Gulf of Mexico. Red Snapper is admired for its firm texture and a sweet, nutty flavor. Red Snapper contains excellent sources of calcium, iron and no saturated fat. Red Snapper is perfect for grilling.

Serving Size: 1/2 pound per person

Regular price
Sale price

Minimum order: 5/pound(s)



Fish can be cooked using various cooking methods, such as grilled, baked, broiled, roasted, poached, sautéed and fried.

Grilling: Clean the grill, lightly oil it and preheat before adding the fish. Place the seasoned fish down and don’t move it.

Baking: Preheat oven to 350 degrees F.  Portion and arrange fish steaks or fillets on a well-oiled or buttered baking dish; baste the fish halfway through the cook time.

Broiling: Preheat your broiler. Cut fish into pieces of even thickness, baste (butter, margarine, or oil), sprinkle with corn flake crumbs, and place on a broiling pan. Surface of the fish should 3-4 inches from the broiler. Broil 10-15 minutes until fish flakes easily with a fork—if the fish is opaque, it is half way cooked. It will be a solid color when it is finished.

Pan Frying: Cut fish into serving-sized pieces and season to taste. Dip fish pieces into milk or beaten egg, then roll in flour. Meanwhile, heat oil or butter in a skillet until very hot and then carefully place fish pieces into skillet until golden brown. TIP: don't place too many pieces of fish in the oil as it will reduce the overall temperature too much.

Poaching: Heat seasoned water or fish stock to approximately 180-190 degrees and place the fish in the liquid. Cover the fish entirely and poach until desired doneness—but do not boil the fish.


Refrigerate fresh fish by first scaling, cleaning and gutting it. Place on a tray or in a lidded container and cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator. If you do freeze fish, run it under cold water, dripping wet, right to a piece of plastic wrap, then into a zip lock baggy, with all of the air squeezed out of it then lay flat in your freezer, label and date. Whole non-oily fish can be frozen for up to 6 months at -18°C or less. Whole oily fish, and all fish fillets, steaks and cutlets can be frozen for up to 3 months at -18°C or less.

Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher. Raw fish can be stored in a refrigerator for 2 to 3 days.

Nutritional Facts


Fish is an excellent source of protein and B vitamins while low in fat and cholesterol, which makes them a good choice for a healthy diet . Oil-rich fish, such as trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids.

  • No sugar
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B6
  • Low in sodium
  • Very high in vitamin B12




Nutrient Unit 1 Value per 100g 3.0 oz 85.0g 1.0 fillet 218.0g
Water g 76.87 65.34 167.58
Energy kcal 100 85 218
Protein g 20.51 17.43 44.71
Total lipid (fat) g 1.34 1.14 2.92
Carbohydrate, by difference g 0 0 0
Fiber, total dietary g 0 0 0
Sugars, total g 0 0 0
Calcium, Ca mg 32 27 70
Iron, Fe mg 0.18 0.15 0.39
Magnesium, Mg mg 32 27 70
Phosphorus, P mg 198 168 432
Potassium, K mg 417 354 909
Sodium, Na mg 64 54 140
Zinc, Zn mg 0.36 0.31 0.78
Vitamin C, total ascorbic acid mg 1.6 1.4 3.5
Thiamin mg 0.046 0.039 0.1
Riboflavin mg 0.003 0.003 0.007
Niacin mg 0.284 0.241 0.619
Vitamin B-6 mg 0.4 0.34 0.872
Folate, DFE µg 5 4 11
Vitamin B-12 µg 3 2.55 6.54
Vitamin A, RAE µg 32 27 70
Vitamin A, IU IU 106 90 231
Vitamin E (alpha-tocopherol) mg 0.96 0.82 2.09
Vitamin D (D2 + D3) µg 10.2 8.7 22.2
Vitamin D IU 408 347 889
Vitamin K (phylloquinone) µg 0.1 0.1 0.2
Fatty acids, total saturated g 0.285 0.242 0.621
Fatty acids, total monounsaturated g 0.251 0.213 0.547
Fatty acids, total polyunsaturated g 0.459 0.39 1.001
Cholesterol mg 37 31 81
Caffeine mg 0 0 0

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