Yellowtail Snapper is a fish that lives in the warmer parts of the Atlantic and the Caribbean.
It has a yellow stripe along its sides, and a forked tail. The largest it will grow is about 30 inches (75 cm) long with a weight of 5 pounds (2 1/4 kilos), but the average size is 3 pounds (1 1/3 kilos.) At the end of its first year, it will be about 5 inches (13 cm) long, reaching 17 inches (43 cm) in length when it is 14 years of age.
Adult Yellowtail Snappers eat crabs, jellyfish and other smaller fish. They live in schools, and tend to hunt and eat at night.
They are a very popular eating fish in Florida.
The "Snapper" name comes from their habit of snapping when caught on a hook and reeled in.
- Blue Fish
- Bombay Duck
- Fish and Chips
- Fish and Seafood Dishes
- Fish Fumet
- Fish Plank / Plank Cooking
- Fish SaucesA Fish Sauce is generally defined as a sauce made with fish as a main ingredient in the sauce, rather than as a sauce to be served with fish. Though versions have been made since Ancient Greece, most people now think of Fish Sauce as a fermented sauce made from fish throughout Asia, with regional variations of course.
- Fish Slice
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- Safe Cooking Temperatures
- SardinesIt's best to think of sardine as a category word, rather than one actual fish, as there are several different kinds of fish that are sold as sardines. In Europe, the word sardine is used frequently, but not always, to mean a young pilchard; in North America, what is labelled as a sardine is frequently a sprat or a herring.
- VesigaVesiga is just one of those ingredients that seems to have died off the supermarket shelves. It is marrow taken from the spinal cord of the sturgeon fish (the European sturgeon, not North American ones also called by the same name.) It was dried whole and long, so that it looked like an opaque white ribbon, and was gelatinous.
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Lutjanus chrysurus, Ocyurus chrysurus (Scientific Name)
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