THE FISH LIST PORTAL

SNAPPER…there are a few.

Vermilion Snapper pack a punch in flavour and resilience. These slow-growing fish can live up to 15 years and start reproducing early, spawning multiple times from April to September, with peak action in the summer months. Their diet’s a buffet of bottom-dwelling delights: fish, shrimp, crabs, squid, and even plankton. On the plate, Vermilion Snapper offers sweet, mild, melt-in-the-mouth meat that’s ideal for anyone put off by overly oily or “fishy” fish. While Red Snapper tends to steal the spotlight - bigger, bolder, and generally considered the butcher one of the two, Vermilion’s no second fiddle; it’s just a bit more refined.

Summary:

• Taste: Mildly sweet with a delicate, slightly nutty flavor. It’s a bit richer than some white fish but still light and clean.

• Texture: Firm, flaky, and moist when cooked properly, similar to red snapper but slightly more delicate.

• Fat Content: Moderately lean, which makes it versatile for various cooking methods without becoming greasy.

• Aroma: Mild and fresh, not fishy or strong.

Because of its mild and slightly sweet flavor, vermilion snapper is great for grilling, baking, or pan-searing and pairs well with citrus, herbs, and light spices.

Booze pairings:

Gewürztraminer This aromatic white with lychee, rose, and spice notes can add an exotic twist, especially if your dish has a touch of sweetness or spice (think ginger, chili, or tropical fruits). Torrontés (Argentinian white) Floral, with bright citrus and tropical notes, this wine brings a fresh, lively character that pairs well with the fish’s subtle sweetness. Fiano (Italian white) Medium-bodied with honey, nuts, and mineral notes — this adds an earthy, complex layer to the pairing and complements vermilion snapper’s nutty hints.