|
Jamaica · Saint Ann| Common Animals Fish Mushrooms Flora |
|
Lutjanus apodus |
July: Young snappers settle in reefs.
Sharp teeth can injure. Common in Caribbean cuisine. Often grilled or stewed with tropical sauces.
Recognized by bright stripes and large eyes. Prefers shallow waters with reefs and submerged wood.
Spearfishing Spin fishing with natural bait Boat fishing near reefs
Active during early morning and evening. Look near coral reefs and mangroves.
Average weight: 3 kg
Gut and scale immediately after catch. Firm meat, easy to fillet. Valued for tasty meat.
Fillet: Frying, baking, grilling, stewing
Head: Soup or broth
Head: Soup or broth
Grilled schoolmaster snapper (Grill)
Crispy crust, smoky aroma
Crispy crust, smoky aroma
1. Marinate fillet in lemon juice, garlic, and herbs.
2. Grill for 3-4 minutes on each side.
3. Serve with lime and fresh salad.
2. Grill for 3-4 minutes on each side.
3. Serve with lime and fresh salad.
Baked snapper with vegetables (Baking)
Aromatic veggie base and tender meat
Aromatic veggie base and tender meat
1. Place fish on a bed of sliced vegetables.
2. Bake at 180°C for 25-30 minutes.
3. Garnish with herbs and serve with side dish.
2. Bake at 180°C for 25-30 minutes.
3. Garnish with herbs and serve with side dish.
Snapper stewed in coconut milk (Stewing)
Exotic flavor and soft texture
Exotic flavor and soft texture
1. Sauté onion, garlic, and spices.
2. Add fish and coconut milk.
3. Simmer for 15–20 minutes over low heat.
2. Add fish and coconut milk.
3. Simmer for 15–20 minutes over low heat.
Snapper fillet in batter (Deep frying)
Golden crust and juicy interior
Golden crust and juicy interior
1. Dip fillet in egg batter.
2. Deep-fry until golden brown.
3. Serve with tartar sauce.
2. Deep-fry until golden brown.
3. Serve with tartar sauce.