Snapper (Lutjanus campechanus)
Protein-20.51%, Fat-1.34%, Water-76.87 %
The red snapper, is a admired aliment angle begin in the Abysm of Mexico and the southeastern Atlantic bank of the Affiliated States. The red snapper’s anatomy is actual agnate in appearance to added snappers, such as the mangrove snapper, mutton snapper, lane snapper, and dog snapper. The accepted developed breadth is 60 cm (23 inch), 9 lb (4 kg).
Smoked Snapper Fillet
- Fillet the fish.
- Brine fillets for 10 account in 80º brine. (Add 2.2 lbs of alkali to 1 gallon of water. This makes 80 degrees brine). Ablution and drain.
- Air dry for 60 minutes.
- Dry fillets for 60 account in a preheated to 100° F (38° C) smokehouse. A ablaze smoke allowed.
- Smoke for 90 account at 185° F (85° C).