The red snapper is a demersal fish species inhabiting both shallow and deep waters across the Atlantic and Indo-Pacific oceans. It is characterized by its reddish coloration, with a particularly striking red hue along its back. The fish has an elongated, broad, and somewhat flattened or oval-shaped body, with a head profile that is convex and slightly concave. Its appearance bears a resemblance to that of the red tilapia. The flesh is firm, thick, and reddish-white. The skin is edible and becomes crispy when cooked—much like salmon skin. Once cooked, the milky-white flesh flakes easily and generally has a moderate fat content, though this can vary from fish to fish.