There are a great many varieties of Snapper, including Five Line, Yellowtail snapper (Ocyurus chrysurus), Silk, Crimson, Flag, Moses, Mangrove Jack, Emperor and Goldband, but the undisputed heavyweight champion is the Red Snapper (Lutjanus sanguine). 

All Snapper are available in sizes from 500g–1kg, which provide portion size whole fish, and fillets, but Red Snapper can grow up to 11kg – providing fantastic suprêmes from fish over 3kg. 

Be aware of Malabar Snapper, which is very similar to Red Snapper, but requires careful cooking to avoid drying out. The flesh is similar in most snapper – pale pink, flaky, with a distinctive sweet taste – and is usually served with its attractive skin on, which can be eaten – but do not forget to de-scale. 

Snapper can be grilled, pan fried, baked, roasted or barbecued (whole fish only), and will take as much flavour as you can throw at it. 

Use lots of chilli, garlic, lime, coriander – Snapper even works well with curry flavours.