Snapper – Pink

Snapper – Pink

Pink Snapper


Catch fish in deep water (180 to 600 feet) using vertical hook-and-line gear. Best to catch between October and February.


Keep chilled in ice. Can be frozen for longer storage.


  • Wash fish well before use.
  • Remove the guts with a knife.
  • Can be eaten raw, cutting the flesh from the bones.
  • Can be baked, steamed, poached, sautéed, or made into soup.
  • Can be cooked whole.
  • (Hawaii Seafood Council, 2012)

Photo Source


Pink Snapper

Pink snapper has light brown skin but is brighter depending on whether it dwells over hard bottoms or soft bottoms. The flesh is firm, delicate in flavor, and clear light pink in color (Hawaii Seafood Council, 2012).

Traditional Names
  • Hawaiian – opakapaka
  • Kosraean – ik woninnimac
  • Marshallese – jato
  • Palauan – metengui
  • Samoan – palu-malau