Group · Fish
Snapper
The snapper (known in French as vivaneau) is a tropical fish with a bright red skin, caught in the Caribbean, the Indian Ocean and the Pacific. Its firm white flesh is much appreciated in Creole and Asian cooking.
In terms of nutrition facts, raw: 94.1 kcal per 100 g, with 20.5 g of protein and 1.34 g of fat. It provides 10.2 µg of vitamin D (twice the reference intake), 417 mg of potassium, 198 mg of phosphorus and 3 µg of vitamin B12 per 100 g, with 0.16 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 94 kcal |
| Kilojoules | 398 kJ |
| Protein | 20,5 g |
| Fat | 1,4 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin D10,2 µg204 %
- Vitamin B123 µg120 %
- DHA0,26 g104 %
- Vitamin B60,4 mg29 %
- Phosphorus198 mg28 %
- Potassium417 mg21 %
- EPA0,05 g20 %
- Vitamin B50,75 mg13 %
See the other 15 nutrients
- Total omega-30,31 g12 %
- Magnesium32 mg9 %
- Vitamin E0,96 mg8 %
- Iron0,69 mg5 %
- Vitamin B10,05 mg4 %
- Calcium32 mg4 %
- Vitamin A32 µg4 %
- Zinc0,36 mg4 %
- Copper0,03 mg3 %
- Vitamin B95 µg3 %
- Vitamin C1,6 mg2 %
- Vitamin B30,28 mg2 %
- Manganese0,01 mg1 %
- Vitamin B20 mg0 %
- Vitamin K10,1 µg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
10.2 µg of vitamin D in a lean fish: this is remarkable. Twice the reference intake, with only 1.34 g of fat. Few white fish reach this level.
3 µg of vitamin B12: one portion easily covers the requirement. Seafood and meat are the main dietary sources of B12.
Whole in the oven or steamed. Its firm flesh holds together well, and its red skin looks spectacular at the table. Twenty minutes at 200 °C for a 700 g snapper, with ginger and lemongrass.
Ciguatera: a caution in some areas. Large snapper caught in certain tropical lagoons can accumulate ciguatoxin. European commercial supply chains are controlled; the vigilance mainly concerns local recreational fishing.
Check the species and origin. « Snapper » covers about fifty species. The label shows the FAO zone, which is the only guide available to where it comes from.