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The red snapper is so named because of its reddish-pink skin and red eyes. Its flesh is firm textured and contains very little fat. Snapper is available fresh all year with the peak season in the summer months. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Units: US | Metric
Serving Size: 1 (328 g)
Servings Per Recipe: 6
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