**True American Red Snapper Fillet – Sashimi Grade (6–8 oz)**

Wild-caught in the pristine waters of the Gulf of Mexico and the southeastern U.S., this **premium sashimi-grade American Red Snapper** is prized for its delicate flavor, firm texture, and vibrant natural color. Each fillet is carefully handled and flash-frozen to preserve peak freshness, making it suitable for raw preparations like sashimi or ceviche, as well as a variety of cooked dishes.

* **Cut Size:** 6–8 oz boneless skin-on fillet

* **Grade:** Sashimi quality

* **Texture & Flavor:** Firm, moist, and slightly sweet

* **Best Uses:** Sashimi, ceviche, grilling, pan-searing, steaming

Enjoy restaurant-quality seafood at home with this versatile and luxurious fillet.

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## Recipe Ideas

### 1. **Red Snapper Sashimi with Ponzu**

* **Method:** Slice fillet thinly and arrange on a chilled plate. Drizzle with ponzu sauce and garnish with thinly sliced jalapeño, microgreens, or yuzu zest.

* **Why Best:** Highlights the fish’s natural sweetness and clean flavor.

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### 2. **Grilled Red Snapper with Garlic-Lime Butter**

* **Method:** Brush fillet with olive oil, season lightly with salt and pepper, and grill skin-side down until crispy. Finish with melted garlic-lime butter and fresh cilantro.

* **Why Best:** The grill intensifies the natural flavor while the butter adds a zesty richness.

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### 3. **Mexican-Style Red Snapper Ceviche**

* **Method:** Dice fillet into small cubes and marinate in fresh lime juice for 20–30 minutes. Mix with tomato, onion, jalapeño, cilantro, and avocado. Serve chilled with tortilla chips.

* **Why Best:** The acid-cured preparation brings out the freshness and gives a refreshing, tangy flavor perfect for warm days.