Snapper, belonging to the Lutjanidae family, is a diverse group of marine fish found globally in tropical and subtropical waters. Snapper possesses scales as a defining physical characteristic. The presence and type of these scales determine several aspects of the fish, including its preparation and its suitability under certain dietary laws.
The Physical Nature of Snapper Scales
Snapper species possess ctenoid scales, which are distinguishable by their minute, comb-like projections along the rear edge. These rough edges give the fish a slightly abrasive texture when rubbed from tail to head. Unlike the smooth, overlapping cycloid scales found on fish like salmon, snapper’s ctenoid scales are firmly embedded in the skin. This defensive armor covers the body surface, extending onto the cheeks and gill covers. The robust structure of these scales offers the fish protection against predators and the elements in its reef environment.
Scales and Kitchen Preparation
The firmly attached ctenoid scales of the snapper present a challenge in the kitchen compared to fish with looser scales. Removing them requires a focused effort using a dedicated fish scaler or the back of a sturdy knife, scraped against the grain. Working from the tail toward the head ensures the scaler catches the embedded edges and lifts the scales cleanly. It is recommended to perform this task under running water to contain the scales, which tend to fly off during the process.
For whole fish preparations, cooks often remove the scales entirely before cooking. However, a common technique for fillets is to leave the skin on, as the scales and skin become exceptionally crisp when pan-seared at high heat. This method transforms the naturally tough skin into an edible, crunchy layer, though the scales themselves remain quite firm. Alternatively, the skin can be removed entirely before cooking if a delicate, scale-free fillet is desired.
The Significance of Scales in Dietary Law
The presence of scales has particular relevance within certain religious dietary guidelines, specifically Kosher law. For a fish to be considered Kosher, it must possess both fins and scales that are “easily removable” without tearing the underlying skin. Though snapper’s ctenoid scales are quite firm, they detach from the skin without damaging it, unlike the embedded placoid scales of a shark. The snapper is therefore classified as a Kosher fish. This determination is based on the traditional interpretation that a true scale must be able to be removed with a knife or by hand.