Note
Eighteen common snook juveniles were grown in salt water and eighteen in fresh
water for 105 days. Fillet composition and culinary characteristics were then compared with
those of wild snook. No significant differences were found, except that wild snook had less total
lipids. Composition of raw fillets was 20-21% protein, 0.5-0.8% total lipids, 0.2% carbohydrate,
1.1% ash, and 77% water. Fatty acids tended to be more saturated than in other
species, but total lipid content was very low. Baked snook fillets had a fresh or delicate aroma,
bland taste, and a juicy, meaty, firm texture. Fillet yield (skinless, boneless fillet weight/total
weight) of 350-g snook was 57%.