🐟 Maya-Maya / Red Snapper is a bright to deep reddish-pink upper body, fading to silvery-pink belly; fins often reddish with subtle edges - Moderately deep, streamlined body; large scales; distinct jaw and eye placement. The flesh is bright white, firm, flaky, and moist. It holds its shape well during cooking.
🍽️ Flavor & Texture Profile
**Taste:** Mild, clean, subtly sweet — low fishiness; premium, well-regarded eating quality.
**Texture:** Firm yet tender; large moist flakes; does not easily fall apart.
**Skin:** Crisps beautifully when fried; adds richness to broths and stews.
💪 Nutrition Facts (per 100 g raw) - Energy: ~100 kcal - Protein: 20–21 g - Total Fat: 1.5–2.5 g - Omega-3 DHA/EPA: ~300–500 mg - Key Nutrients: Vitamin B12, selenium, phosphorus, potassium - Low in saturated fat; no carbs
🔥 Best Cooking Methods
**Whole steamed** — with ginger, scallions, soy sauce; highlights delicate sweetness
**Crispy fried** — whole or filleted; served with vinegar-soy or garlic-calamansi dip
**Grilled** — stuffed with aromatics; excellent with herb-citrus marinade
**Escabeche** — fried then simmered in sweet-sour sauce (Filipino-Chinese classic)
**Sinigang / Tinola** — adds depth to tamarind or ginger-based sour broths
**Ginataang Maya-Maya** — poached in spiced coconut milk
**Baked / in foil** — with lemon, butter, herbs; retains juiciness
❄️ Storage & Shelf Life - **Fresh:** Keep chilled at 0–4°C; use within 2–3 days
**Frozen:** -18°C or below; shelf life up to 3 months. Best to use immediately.
**Thawing:** Refrigerator overnight; do not refreeze once thawed.