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The most common Snapper along the Coast of North Carolina south to Brazil and around Bermuda.
Gray in color with reddish tinges along the sides the Gray
will become more reddish out of water.
Averaging less than a pound the Gray will sometime reach a weight of ten pounds. Due to its small size it is best sautéed or pan fried when small but for those fish over a found broiling and baking are an option. The flesh is white and sweet but often has bones. The gray snapper is found throughout markets in the Southern United States and the Caribbean.
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