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Whole Wild Snapper
2

Guaranteed Fresh

At least 2 days from delivery

  • Description
    Snapper's enduring popularity doesn't surprise us in the least. It's flaky and tender, with a mild, delicate, distinctly unfishy flavor. Snapper is versatile — a go-anywhere, do-anything kind of fish. It can stand on its own, simply grilled or broiled, or go under cover of almost any kind of sauce.
    Heating Instructions

    For best results, rinse under cold running water and pat dry before preparing according to your favorite method.

  • Nutrition
    Nutrition Facts
    Serv. Size 4 oz baked or broiled (113g)
    Servings varied
    Amount Per Serving
    Calories 110 Calories From Fat 15
    % Daily Value *
    Total Fat 1.5g2%
    Saturated Fat 0g0%
    Trans Fat 0g
    Cholesterol 40mg14%
    Sodium 73mg3%
    Total Carbohydrate 0g0%
    Dietary Fiber 0g0%
    Sugars 0g
    Protein 23g
    Vitamin A 2%
    Calcium 4%
    Vitamin C 2%
    Iron 2%
    ** Contains less than 2 percent of the Daily Value of these nutrients.
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
    Calories:2,0002,500
    Total FatLess than65g80g
    Saturated FatLess than20g25g
    CholesterolLess than300mg300mg
    SodiumLess than2,400mg2,400mg
    Total Carbohydrate300g375g
    Dietary Fiber25g30g
    Calories per gram:
    Fat 9 · Carbohydrate 4 · Protein 4
  • Ingredients
  • More Information
    How To Cook ItBraise, Grill, Poach, Sauté, Smoke, Steam, StockFish Rating
    rating 2 out of 5, Firm Firm
    rating 2 out of 5, Flavorful Flavorful
    Usage ListStock, Deep-fry, Braise, Sauté, Grill, Roast, Ceviche, Steam, Stew, Smoke, Poach
  • Recipes
  • Explanatory Information
    Click here to open FreshDirect Star Quality Ratings

Whole Wild Snapper

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Availability Note

Earliest delivery Tue 12/18

$12.99/lb
approx. 2-4 lb
Please Note: Preparation price based on weight of whole fish
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Actual weight may vary from estimate due to seasonality and/or sourcing.