Snapper is any of over 100 species of saltwater fish in the family Lutjanidae, found in tropical and subtropical waters worldwide. Red snapper and yellowtail snapper are the varieties most often sold in North American markets, prized for firm, flaky white flesh with a mild, faintly sweet flavor.
Its firm texture holds up to baking, grilling, pan-frying, poaching, and whole-fish preparations. It appears across Caribbean cooking (escovitch fish), Mexican seafood stews, and Mediterranean-style baked or grilled whole fish, and pairs well with citrus, garlic, and fresh herbs like cilantro or parsley.
Because many fish are sold generically as "snapper," true red snapper is frequently substituted with cheaper, similar-looking species - a well-documented case of seafood mislabeling worth knowing when buying it.