Yellow snapper11/11/2022 Yellowtail snapper are native to the Western Atlantic Ocean. In contrast to other snapper species, the head and mouth of Ocyurus chrysurus are small and the species does not have a dark lateral spot below its dorsal fin. The dorsal fin consists of 10 spines and between 10-12 soft rays, while the anal fins consist of 3 spines and 8-9 soft rays each. The dorsal fin is yellow while the anal and pelvic fins are whitish. The rest of the fish is an olive to bluish black color with yellow spots above the lateral band. Yellowtail snapper have a distinct yellow lateral band beginning at the snout that gets wider towards the forked tail, which is completely yellow. chrysurus, supporting the close relation between the two genera. Lutjanus ambiguus is considered by some authorities to most likely to be a hybrid between L. Underwater photo of a yellowtail snapper ( Ocyurus chrysurus)Ī taxonomic study of snappers within the subfamily Lutjaninae in the tropical western Atlantic Ocean indicated that the at monotypic genera Ocyurus and Rhomboplites sit within the genus Lutjanus. In certain reefs, most notably in the Florida Keys, this beautifully colored fish is commonly spotted among divers and snorkelers. This species is the only known member of its genus. It is sought as a game fish by recreational anglers and is a popular species for display in public aquaria. Yellowtail snapper is a commercially important species and has been farmed. The greatest weight recorded for this species is 4.98 kg (11.0 lb). This species can reach a length of 86.3 cm (34.0 in), though most do not exceed 40 cm (16 in). They occur at depths of from near the surface to 180 meters (590 ft), though mostly between 10 and 70 m (33 and 230 ft). This species is mostly found around coral reefs, but may be found in other habitats. Although they have been found as far north as Massachusetts, their normal range is along Florida south to the West Indies and Brazil. The yellowtail snapper ( Ocyurus chrysurus) is an abundant species of snapper native to the western Atlantic Ocean including the Gulf of Mexico and the Caribbean Sea. Yellow snapper skin#I prefer fillets with the skin still on which help keep the fish together while cooking and adds to the flavor. I will be doing my research next time I buy fish and will ask my fishmonger. So, back to the recipe… upon research I found better sustainable alternatives to red snapper such as mutton snapper, rainbow snapper or yellowtail snapper. As a consumer, you can drive the market for sustainable seafood by choosing fish only from healthy, responsibly-managed sources, and caught or farmed in ways which minimize damage to the marine environment. What is sustainable seafood was my first thought after hearing about this? What that means is the fishing is managed for protection against overfishing, habitat damage, and pollution and doesn’t compromise the surrounding ecosystem. I was crushed since this is a fish I really enjoy and I was hesitant to post the recipe, but then figured this would be a great time to bring up the topic of sustainable seafood, something I first heard of last year while in San Fransisco from Alaskan Seafood. For this recipe I used red snapper because it’s always been a favorite of mine but after cooking this last night I did some research and read that it has been overfished and is on a list for endangered species which probably explains the high price. Snapper is a finely textured white fish that lends itself very well to herbs and seasoning. This takes less than 30 minutes to make and we enjoyed this with a cucumber tomato salad on the side. Roasted snapper fillets seasoned with rosemary, garlic and olive oil dusted with breadcrumbs and roasted in the oven or also excellent cooked on the grill.
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