Baked Snapper Head

Don’t Throw Out Those Snapper Heads!

A Simple Snapper Head Recipe

This is probably the most basic and simple recipe that I have posted on Spearos Kitchen, thus far. I honestly debated whether I was going to put it up or not because it seems pretty self explanatory, but I think it deserves a spot on here because fish heads are so commonly overlooked. This Mutton Snapper wasn’t giant, it was a pretty average size, I’d say, but it had an incredible amount of meat in the head that was definitely worth doing something with. If you’ve never removed the head off a Snapper before, check out this Break Down Tutorial.

You Don’t Even Need A Dipping Sauce

Usually I would make some sort of sauce to eat along with this, and if you’re interested in one that would be really good, you can use the sauce I made in my Fried Snapper Collars & Ribs recipe. I personally don’t think this recipe needs any sauce or anything other than Avocado Oil and a little bit of Salt. I would challenge you to try it for yourself and see if you agree. The meat on this Baked Snapper Head is so tender and juicy, you simply don’t need anything else.

How I Got This Fish

Spearfishing For Mutton Snapper

I got this particular Mutton Snapper while out spearfishing off Dania Beach on my kayak. I was coming up from a dive when I saw him on top of a rock with 2 other big snappers. I quickly aimed and took a shot at him that unfortunately ended up tearing out. He made a run for the rocks and after about 15 minutes of searching for him, I was able to locate him.

He was definitely shaken up from the first shot and was still skeptical of me but I was still able to put a good holding shot in him and bring him to the surface. I knew the first shot I got on him messed up the fillet, but it didn’t do as much damage as I had originally thought. Even though the shot wasn’t ideal, bleeding him out and gutting him right after I got my hands on him, really salvaged the fillets!

I hope you enjoy this Baked Snapper Head recipe:

5 from 1 vote

Baked Snapper Head

by Zachery Dyke

For a simple and delicious meal that can be made with a part of the fish that is commonly overlooked, try this Baked Snapper Head recipe.

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Species: Mutton Snapper

Part: Head

Course: Mains

Category: Baked

Continent: North America

Country: United States

State: Florida

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Total Time: 1 hour hr 20 minutes mins

Servings: 2

Calories: 57kcal

Equipment

• ▢
  Baking Sheet
• ▢
  Tongs
• ▢
  Serving Platter

Ingredients

US Customary | Metric

For The Baked Snapper Head

• ▢ 1 Snapper Head (any species)
• ▢ Avocado Oil
• ▢ Salt (to taste)

Instructions 

• Preheat your over to 425℉
• Make sure your Snapper Head is free of any excessive bloodline and the gills have been removed.
• Rub a very light layer of Avocado Oil on your Snapper Head and lightly salt it.
  1 Snapper Head

  Avocado Oil

  Salt
• Place on your Baking Tray and bake for 20 minutes.

  NOTE: The size of your fish will determine the exact cooking time. This particular snapper was 24" and took 20 minutes. Adjust your cooking time accordingly.
• Remove from the oven, check for doneness, and let rest for a few minutes.
• Gently peel the skin off of the head to uncover the meat.
• Transfer to your serving platter.
• Serve and enjoy! We ate this one with a Miso Soup and paired deliciously.

Notes

• Try this recipe with other species such as:
• • Black Grouper
  • Mangrove Snapper
  • Yellow Jack

Nutrition

Serving: 4ounces | Calories: 57kcal | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 21mg | Sodium: 36mg | Potassium: 236mg | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.1mg

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