There are over 18 types of Snapper, with the most common as Red and Yellow Snapper. Red Snapper is moderately firm, with moist and mild flesh. Yellow Snapper is almost identical in flavor and texture as its color counterpart. Available frozen year-round and fresh during season.
Snapper responds well to all cooking methods minus frying. A common cooking method is stuffing and baking whole snapper. Substitutions include Grouper, Rockfish and Ocean perch.