Red snapper is native to the western Atlantic Ocean in the area between Massachusetts and the Gulf of Mexico. The lightly sweet flavor and firm texture of red snapper made it so popular that it led to overfishing. Today, the species is highly protected. The nutritional content of red snapper includes omega-3 fatty acids, healthy fats that provide several health benefits.
Red Snapper Omega-3 Level and Recommendation
Red snapper provides 0.3 g of omega-3 fatty acids in a 3-oz. serving. The standard recommendation, shared by the American Heart Association and other health agencies, is consuming two servings of fish each week. The level of omega-3 in each fish type varies. The therapeutic dose for cardiovascular disorders ranges from 1 to 3 g daily.
Health Benefits
The omega-3 fatty acids in red snapper provide cardiovascular and brain health benefits, according to the University of Maryland Medical Center. The cardiovascular effects include lowered low-density lipoprotein, or bad, cholesterol, and raised high-density lipoprotein, or good cholesterol. Omega-3 also reduces inflammation that improves blood vessel health. The brain is comprised of approximately 60 percent fat. The fatty acids in omega-3 support cognitive function.
Cooking Methods
How you cook red snapper can adversely effect the level of omega-3 fatty acids it contains. High heat, according to Epicurious.com, destroys approximately half of the omega-3 content, but microwave cooking appears to leave the omega-3 level unharmed.
Warnings
Consuming omega-3 fatty acids can thin your blood. Eating a large quantity of red snapper in conjunction with other fish, omega-3 supplements or blood thinning medications should be discussed with a health care provider. Red snapper contains moderate amounts of contaminants, such as mercury. The Environmental Defense Fund recommends children between the ages of 6 and 12 eat three servings or less per month, and children younger than age 6 should eat it no more that twice per month.
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