Snapper (Lutjanus campechanus)
Protein-20.51%, Fat-1.34%, Water-76.87 %
The red snapper, is a prized food fish found in the Gulf of Mexico and the southeastern Atlantic coast of the United States. The red snapper’s body is very similar in shape to other snappers, such as the mangrove snapper, mutton snapper, lane snapper, and dog snapper. The common adult length is 60 cm (23 inch), 9 lb (4 kg).
Smoked Snapper Fillet
- Fillet the fish.
- Brine fillets for 10 minutes in 80º brine. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Wash and drain.
- Air dry for 60 minutes.
- Dry fillets for 60 minutes in a preheated to 100° F (38° C) smokehouse. A light smoke allowed.
- Smoke for 90 minutes at 185° F (85° C).