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Golden snapper’s flesh is bright white with an outstanding mild flavour and good texture. It holds together well enough for poaching but not for extended wet cooking. There is a thin darker layer right under the skin along the centreline, but it's flavour is not much stronger than the rest of the flesh. The skin cooks up a beautiful bright red, but has considerable shrink. Keep it on if you can, perhaps score in a diamond pattern for some methods of cooking.
The advertised weight is gross weight (whole fish weight including guts and scales). Reduction of gross weight is 25% to 50% after cutting depending on the fish type. The fish is cleaned and gutted, vacuum packed frozen.
魚被處理後，重量會減少 (25-50%)
Shelf-Life: Keep frozen up to 6 months
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