Description

 

Red Snapper (Lutjanus campechanus), known locally as Kakap Merah, is a highly valued species in the seafood industry, recognized for its firm texture and mildly sweet flavor. This fish is commonly found in tropical and subtropical waters and is a popular choice among consumers due to its versatility in various culinary preparations.

Physical Characteristics:

• Color: As the name suggests, the Red Snapper is characterized by its distinct reddish color, particularly on its back and upper sides, which fades to a lighter, almost pinkish color on the belly.
• Size: Red Snapper can grow to significant sizes, with adult fish typically ranging from 1 to 2 feet in length, though larger specimens can exceed this.
• Shape: It has a streamlined, oval-shaped body with a pointed snout and a sharp, forked tail.

Habitat:

• Red Snapper primarily inhabits the waters of the Indo-Pacific region, including the coral reefs and rocky bottoms of the Indian Ocean and Western Pacific Ocean.
• They are often found at depths ranging from 30 to 200 meters, although younger fish may inhabit shallower waters.

Culinary Use:

• Red Snapper is prized for its firm, flaky white meat, which is low in fat and high in protein.
• It is a versatile fish that can be grilled, baked, fried, or steamed. Its flavor pairs well with various spices and marinades, making it a favorite in both traditional and contemporary cuisines.

Sustainability:

• Efforts are being made to ensure the sustainable harvesting of Red Snapper, particularly through regulated fishing practices and responsible aquaculture.
• Consumers are encouraged to source Red Snapper from fisheries that adhere to sustainable practices to help maintain healthy populations.

Market Availability:

• Red Snapper is widely available in fresh, frozen, and processed forms. Common processed products include whole round, fillets, and steaks, making it accessible to a range of markets, from local to international.