Species: Pacific Red Snapper
Scientific Names: Lutjanus peru
Whole, Gilled and Gutted
Flavor: Mild oceanic flavor, slightly nutty
Source: Farmed in La Paz, Mexico
Method of Harvest: Ocean net pens
Packaged: Fresh (not frozen)
Sushi Grade: No
Recommended Preparation: Cooking by pan fry, steam, roasting, poaching, deep fry.
Place superfrozen product in cold water for 15 to 30 minutes, until thawed. Cut and enjoy within 24 hours.
Pacific Snapper, is sustainably farmed in open-ocean mariculture pens in the Sea of Cortez off the coast of La Paz, Mexico. Snapper has a semi-soft texture and clean mild flavor with a slight nutty finish. Each fish is de-finned, gilled and gutted with the head and tail intact.
All orders are individually packed and shipped using overnight express delivery. Our Pacific Snapper will be delivered to your table in two days (one day for processing, one day for delivery).
By superfreezing our fresh seafood, in special ultra-cold -60°C freezers, we are able to lock in the freshness and texture of our sushi-grade seafood, while also allowing you to store our products in your conventional freezer for later consumption.
Also, to help many of our customers, most of our superfrozen seafood is shipped out in 8oz portions so you can order more at one time to save on shipping costs, and so you can thaw only the amount you need.
Excellant fresh Pacific Red Snapper. I will order Red Snapper again
The order arrived well pack and still frozen after the long haul. I wish I’ll be able to get the fresh not frozen snapper next time. I will order again in the future with out hesitation. Good job Rivierra.
Super fresh and not fishy tasting. We just steamed in the microwave for 5 min w onions and ginger the poured hot oil and soy over it. Delicious! Thank you for always supplying the freshest seafood for all our holiday gatherings.
A perfect Fish---
My Fish.....arrived ...perfectly wrapped and scaled...gutted and cleaned. After rinsing it off ...it appeared as fresh as if caught hours before. I love red snapper and like to cook it very simply as on a beach in Mexico or the Caribbean. For this I simply roasted over a fire searing the outside skin.....Not wanting to ruin the very delicate flavor of the Fish.I made a creole sauce with Okra and peppers etc...very spicy to accompany the fish as a side. Simple white rice. Of course some Quintessential maduro Plantains Baked as opposed to frying...the meal needs something sweet on the side. I have also used a good indian Chutney when no Plantains. For the fish..I peeled off the burnt skin and drizzled the white meat with a bit of lime......salt and pepper....bueno probecho...that's as good as it gets with out flying somewhere.