Introduction and features
We can consider the snapper fish, a very refined food, both for the particular taste, both for its organoleptic and nutritional characteristics that also distinguish it from other species. Being a fish that loves the temperate climate, the snapper fish are easy to catch in our country especially in the Salento. This animal belongs to the group of the Teleostei, of Dentex Family (temperate or hot seas), the meat of this fish is very valuable, being famous especially for its unique flavor and extremely delicate, as well as being a highly digestible food that contains very few calories but many nutrients.
It lives in the Mediterranean Sea or the Atlantic Ocean East and its size can be quite large. In the market you can find both fresh fish at the counter, or frozen in the supermarket. For a quantity of 100 grams of this fish, we have about 86 kilograms calories and 76% of its edible part consists purely of water. For how much regards the rest of the nutrients, we can say that the snapper, always for a quantity of 100 grams, contains 16.7 grams of protein, while the lipids are present to 3.5 grams. The snapper is rich in polyunsaturated fatty acids that belong to the Omega 3 family, or good fats, and we already know what these are important for our health. Since we are not able to synthesize their own, we must inevitably bring them through the diet every day, and in fact the fish in general always has a high content of these essential fats, so we recommend eating at least two or three times the week. These acids are found in the cell membrane, and have important positive effects on our health, in fact, thanks to them, you can prevent cardiovascular disease, although several studies have also claimed beneficial qualities for neuro-degenerative diseases, and many other functions of our body.
The mineral elements in snapper, occupy an important position, especially with regard to phosphorus and calcium and vitamin A. Thanks to all these benefits we have just mentioned, the snapper fish can be consumed by all, even by those who follow a diet for weight control, by children as well as by pregnant women. In the period of sweet waiting, the mother needs even more of a constant and regular consumption of fish in general. To achieve excellent results with a unique taste, we recommend to bake the snapper.
Uses in the kitchen
In the Italian cuisine, the snapper is a very appreciated fish, to cook generally in the oven with vegetables or just with oil. Chef prefers always simple recipes, because the delicate taste of this fish must not be covered with strong flavors. For that the vegetables uses are generally the potatoes or the tomatoes, but never peppers or aubergine or artichokes, for example, which are a taste that can “kill” the fish. The snapper is delicious with a little extra-virgin olive oil, or just grilled without any other ingredient. Also the tomatoes do not cover the taste of the snapper.
