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What is the red snapper?
Dentice ( Dentex dentex ) is the name of a sea bony fish commonly used for food purposes.
It is not a blue fish - although it should contain equally good concentrations of omega 3 semi essential fatty acids - let alone a poor fish; it should be classified in the white fish category but, by virtue of the gastronomic value and of the considerable dimensions it can reach, it is usually considered a product in its own right.
Did you know that ...
D. dentex is one of the fishery products most affected by commercial food frauds. Very valuable and expensive, it is often replaced - usually on the "fresh" counters, where it is easy to replace the tags and quickly make the evidence of the crime disappear - with species of lesser value such as the pagro and the bream - to an inexperienced eye, apparently similar. On the contrary, the sale of D. macrophthalmus and D. gibbosus, belonging to the same biological genus of our local species ( dentex ), does not constitute an offense.
The snapper has extremely nutritious meats and is placed in the first fundamental group of foods - foods rich in high biological value proteins, minerals (mainly phosphorus, iron, zinc and iodine) and vitamins (especially vitamin D and group B vitamins) specific .
Known among gourmets for its excellent organoleptic and gustatory characteristics, red snapper is suitable for many types of preparation. It is excellent raw, with tartar carpaccio, but also cooked; this fish, if small in size - up to 1-2 kg - can be cooked easily roasted on the grill, while larger sizes are more suitable for baking. The red snapper fillets, excellent au gratin, can be boiled or steamed, sautéed - like the acquapazza - or cooked with innovative systems like vasocottura.
Of the biological family Sparidae - or more commonly sparida, such as the bream, the bream, the bream, the pezzogna, the pagro, the tanuta etc. - it belongs to the Genus Dentex and specie dentex . It is a prey much sought after by fishermen, both in line and in underwater apnea - especially in the latter, it is the ultimate goal of technical and athletic refinement. It is a voracious hunter that feeds on cephalopod molluscs - squid, squid, cuttlefish, octopus - fish - anchovies, sardines, needlefish, boghe, etc. - and crustaceans - especially shrimp and prawns. It has pelagic attitudes, that is it moves continuously according to the seasons, approaching the breaker in the warm months and moving away and sinking into the colder ones. In adulthood it has no natural enemies, if not the human being. In fact, as with many other fishery products, the snapper population is also gradually decreasing. This phenomenon is mainly due to intensive professional fishing, but also to the expansion of alien species - coming from the Suez Canal - including especially the barracuda.
Nutritional Properties
Nutritional properties of snapper
Red snapper is a fishery product that is part of the first fundamental food group. It does not belong to the category of poor fish and blue fish, while it has all the characteristics of white fish - from which it is usually differentiated by virtue of its gastronomic value. However, it should provide good levels of omega 3, eicosapentaenoico (EPA) and docosahexaenoic (DHA) and essential vitamin P and iodine fatty acids.
Despite the excellent protein intake, the snapper is a low-energy food, a nutritional characteristic mainly due to the low lipid concentration. Calories are therefore supplied largely by peptides, followed by low concentrations of lipids and irrelevant carbohydrates. Proteins have a high biological value - they contain all the essential amino acids compared to the human model. The fatty acids are predominantly unsaturated and, as anticipated, characterized by an excellent level of biologically active semi-essential omega 3 polyunsaturates (EPA and DHA); the glucidic traces indicate only the presence of soluble sugars.
The snapper does not contain fibers, while the amount of cholesterol should be relevant but not excessive. Lactose and gluten are completely absent, while the concentration of purines is abundant; histamine, absent in the fresh product, increases rapidly in poorly preserved fish. Being a highly protein food, it is also a significant source of phenylalanine amino acid.
The red snapper is rich in water-soluble B vitamins, especially riboflavin (vit B2), niacin (vit PP); probably also pyridoxine (vit B6) and cobalamin (vit B12). It should also have excellent levels of fat-soluble calciferol vitamin (vit D). The levels of phosphorus and iron are appreciable; it is almost certain that it is also a significant source of zinc and iodine.
The red snapper is a predatory fish, therefore the accumulation of mercury and methylmercury in its flesh is closely related to the age and size reached. It is therefore considered necessary - especially in pregnancy - to avoid eating large specimens in large portions. It is not to be excluded that, in certain oceanic areas, species similar to the snapper can accumulate algal toxins in the meat; it is therefore advisable to pay attention, especially during the stay abroad, to the origin of the fish.
| Nutritious | Quantity' |
| water | 76.1 g |
| Protein | 16.7 g |
| Lipids | 3.5 g |
| Saturated fatty acids | - g |
| Monounsaturated Fatty Acids | - g |
| Polyunsaturated Fatty Acids | - g |
| Cholesterol | - mg |
| TOT Carbohydrates | 0.7 g |
| Starch / Glycogen | 0.0 g |
| Soluble Sugar | 0.7 g |
| Food fiber | 0.0 g |
| Soluble | 0.0 g |
| Insoluble | 0.0 g |
| Power | 101.0 kcal |
| Sodium | - mg |
| Potassium | - mg |
| Iron | 1.2 mg |
| Football | 38.0 mg |
| Phosphorus | 264.0 mg |
| Magnesium | - mg |
| Zinc | - mg |
| Copper | - mg |
| Selenium | - mcg |
| Thiamine or vitamin B1 | 0.08 mg |
| Riboflavin or vitamin B2 | 0.10 mg |
| Niacin or vitamin PP | 2.10 mg |
| Vitamin B6 | - mg |
| folate | - mcg |
| Vitamin B12 | - mcg |
| Vitamin C or Ascorbic Acid | 0.0 mg |
| Vitamin A or RAE | 48.0 mcg |
| Vitamin D | - IU |
| Vitamin K | - mcg |
| Vitamin E or Alpha Tocopherol | - mg |
Diet
Dentex in the diet
Red snapper is a food suitable for most diets. Normally digestible despite the high concentration of proteins, excessive portions may still be inadequate for those with digestive complications such as dyspepsia, gastritis, gastroesophageal reflux disease, gastric ulcer or duodenal ulcer.
The red snapper is suitable for slimming diets, which must be low-calorie and normolipidic. Being very thin, in the kitchen it can be prepared using little extra virgin olive oil also in nutritional therapy against obesity.
The abundance of proteins with high biological value makes the red snapper ideal in the diet of malnourished, debilitated or with an increased need for essential amino acids. This type of food is advisable in the case of very high intensity sports activity, especially in the disciplines of strength or with a very important muscular hypertrophied component, and for all particularly prolonged aerobic disciplines. The red snapper is also suitable in case of breastfeeding, pathological intestinal malabsorption and in old age - in which the eating disorder and the decreased intestinal absorption tend to create a protein deficit.
EPA and DHA, semi-essential but biologically active omega 3, are very important for:
- The constitution of cell membranes
- The development of the nervous system and the eyes - in the fetus and in children
- Prevention and treatment of some metabolic pathologies - hypertriglyceridemia, arterial hypertension, etc.
- The maintenance of cognitive functions in old age
- Reduction of some symptoms of neurosis - depressive - etc.
Due to the absence of gluten and lactose, the snapper is relevant in the diet for celiac disease and for intolerance to milk sugar. The abundance of purines makes it undesirable, in considerable portions, in the nutritional regimen for hyperuricemia, especially of a serious nature - with gouty attacks - and in that of calculosis or renal urinary lithiasis. Well preserved, it has no contraindication for histamine intolerance. The massive presence of phenylalanine precludes a significant use in the diet against phenylketonuria.
The B vitamins have a mainly coenzymatic function; this is why the red snapper can be considered a good source of nutrients that support the cellular functions of all tissues. Vitamin D, on the other hand, is crucial for bone metabolism and the immune system. Note : we remind you that dietary sources of vitamin D are very rare.
Phosphorus, which is hardly lacking in diet, is one of the main constituents of bone (hydroxyapatite) and nervous tissue (phospholipids). Zinc constitutes enzymes, nucleic acids and proteins of various kinds. Finally, iodine is necessary for the proper functioning of the thyroid gland - responsible for the regulation of cellular metabolism after the secretion of hormones T3 and T4.
Red snapper meat is allowed in the diet during pregnancy, provided it comes from safe sources and medium-sized creatures, not large specimens - rich in mercury and methylmercury. In this case, it would still be a good idea to limit its consumption to one-off.
The average portion of snapper - as a dish - is 100-150 g (100-150 kcal).
Kitchen
How to cook snapper?
The red snapper is excellent raw, carpaccio or tartar, obviously after having subjected it to temperature reduction or freezing for the period necessary to eradicate the possible presence of Anisakis - a parasite potentially harmful to humans.
As far as cooking is concerned, the meat of the snapper, albeit thin, responds perfectly to all the known methods: conduction from metal, stone, water or oil - convection - hot air - radiation - from embers - and mixed.
Up to a size of 1-2 kg, the red snapper lends itself to roast cooking on the grill, both with charcoal or wood embers, and with gas. Overcoming this size, it becomes an ingredient more suitable for baking in the oven, both natural, with salt or in foil - you can easily cook 10 kg in the oven, even if this requires some experience. Filleted instead, it is excellent gratin.
The red snapper is also excellent filleted and sautéed in the pan, natural or with other ingredients as in the case of the acquapazza, nuanced with wine etc. Boiled or steamed boiled is a perfect example of a dietary and tasty recipe; many also appreciate it in vasocottura with few aromas, salt and pepper or chilli.
The gastronomic combination is generally with white or light rosé wines, although to get into specifics we should consider the recipe as a whole.
Description
Description of the red snapper
The red snapper has an oval-shaped and laterally compressed body, typical of the sparidae. The dentition, as the name suggests, is the distinctive and dominant characteristic; even in well closed jaws, the 4 frontal canines protrude powerfully - 2 on the jaws and 2 on the mandible - forming part of a complex of 8-12 teeth.
The fins, like the mantle, have a slightly different color between inside and outside the water, especially on the head and on the back. In the natural environment the fish tends to be blue-pink and silver. Outside the water it takes on a much more rosy color, almost pearly, and sprinkled with black dots; however it is never red or deep pink like the pagro or the bream - which, in addition to this, are distinguished by the larger eyes and the less developed teeth.
On the back it shows 11 dorsal spines with 11-12 soft rays, and in the belly 3 anal spines with 7-9 soft rays, in addition to the two ventral fins; behind the opercula the two pectoral fins are evident and well developed. The caudal fin is well proportioned.
The red snapper reaches a maximum size of 1 m in length, although the most common size is around 50 cm. The maximum weight recorded is 14.3 kg, but specimens very close to 20 kg were caught.
Biology
Overview of red snapper biology
The red snapper mainly colonizes the benthopelagic marine environment. It is present at depths between 0-90 m - although some sources declare up to 200 m - with greater density between 15-50 m. It prefers the subtropical belt, between the 56th parallel N and the 12th parallel N, 23 ° meridian W and the 42nd meridian E.
The snapper is very present south of the 40th parallel N, therefore in the whole Mediterranean Basin and in the Eastern Atlantic Ocean, above all: in Cape Blanc, Mauritania - only exceptionally more to the south - Senegal, around the Canary Islands and Madeira.
Did you know that ...
Most of the snapper also sold in Italy comes from the Eastern Atlantic Ocean. Moreover it is not exactly Dentex dentex, but Dentex macrophthalmus and Dentex gibbosus . These, of the same biological genus, can therefore be sold as snapper and do not constitute a commercial food fraud.
The red snapper prefers rocky bottoms, up to 200 m of depth, or of posidonia with lower depths; can stand beside the rocky summit, bordering on sand and mud. Usually found in shallow waters, less than 50 m; the specimens identified very deeply are infrequent. Adults are more solitary than young people, but very sociable. However, it is not uncommon to see them herded even at a size of around 10 kg - especially during the spawning season.
The red snapper feeds on fish - anchovies, sardines, needlefish, alaccia, boga, octopus, castagnole, sparagioni and small bream, mackerel, mullet etc - cephalopod molluscs - squid, squid, cuttlefish and octopus - especially shrimp and prawns.
The snapper reaches full sexual maturity at a length of about 35 cm and reproduces near the coast. It tends to be gonochoric, but several groups with a hermaphrodite attitude have been observed in young specimens. In the Mediterranean, reproduction occurs between March and May. At 17 ° C, the development of the embryo lasts about 3 days.
The red snapper is fished at a professional level both with the nets - by post or by trawl - and with the bonito. Amateurs undermine it with trolling line, vertical jigging, deep bottom fishing and surf casting. In apnea underwater fishing, the snapper is a sort of "exam"; when it reaches an interesting size - a subjective parameter, but certainly not less than a kilogram or two in weight - it is in fact particularly difficult to undermine.
Generally marketed as a wild peach product, some breeding attempts have also been successfully tested. Nevertheless, this fish continues to be caught mainly in the wild.
