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Japanese Snapper

Japanese Snapper
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Japanese snapper:

Paracaesio caerulea, the Japanese snapper, is a species of snapper native to the Western Pacific Ocean where it is known to occur in the waters around southern Japan, Taiwan and the Chesterfield Islands of New Caledonia. It is found in areas with rocky substrates at depths of over 330 ft. This species can reach a length of 20 in TL though most are around 12 in. It is important commercially as a food fish.

Culinary use:

Japanese snapper, known in sushi restaurants as "Tai," is the authentic species of Red Snapper served in traditional Japanese restaurants.

The common fare of "Red Snapper" in typical Sushi restaurants throughout the USA is actually a variety of Tilapia, known as "Izumi Dai" in Japanese. Not only are the tastes and textures of each form of fish significantly different, they also dwell in completely different aquatic environments, Tilapia being a fresh water fish and Japanese snapper inhabiting the Pacific Ocean.

Health Benefits of Red Snapper:

Red Snapper is a fish that is high in protein, low in saturated fat. 

This Fish is mentioned as a very good source of protein.

It contains about half of the the recommended daily value of selenium.

Selenium sources are important for preventing the oxidation of fats, according to nutritionist Phyllis. 

Red snapper contains approximately 20 percent of the recommended daily value of phosphorus

Phosphorus is an important nutrient for a variety of functions, primarily related to bone health and bone density.

Red snapper provides almost the entire recommended daily value of vitamin D as well.

Read More at Wikipedia
Recipe for Japanese snapper Link1     Link 2

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