Snapper, whose scientific name is "Pagrus", belongs to the family Sparidae.

Snapper, whose scientific name is "Pagrus", belongs to the family Sparidae. They are a type of marine fish commonly found in tropical and subtropical waters. Snapper is an important commercial fishery resource in many areas and is also widely used as food.

Here are some characteristics and related information about snapper:

1. Appearance characteristics: The body of snapper is oval, with smooth scales and bright colors. Their backs are usually red or pink and their bellies are silvery white.

2. Food habits: Snappers are carnivorous fish and feed on other small fish, crustaceans and molluscs. They mainly feed on bottom-dwelling organisms, such as shellfish, crabs and small fish.

3. Commercial value: Snapper is a popular food fish favored for its delicious meat. They are often used in a variety of dishes, such as grilled snapper, stew, steamed fish, and sashimi.

4. Nutritional value: Snapper is rich in high-quality protein and various nutrients. They are rich in vitamin D, vitamin B12, phosphorus and selenium, etc. Snapper is also a lower fat and lower cholesterol food choice.

5. Cooking methods: Snapper can be prepared using a variety of cooking methods, such as grilling, steaming, frying, stewing, etc. The specific cooking method can be determined based on personal preference and the recipe.

Please note that specific nutritional values may vary depending on the size, species, growth environment and preparation method of snapper. If you have special concerns about the nutritional needs of snapper, please consult a nutrition expert or refer to the relevant nutritional information. Also, make sure to use fresh snapper and cook it according to food safety and health principles.

Sea bream sashimi is a common Japanese dish made with fresh sea bream as the main raw material. Here are the general steps for making sea bream sashimi:

1. Prepare fresh snapper: Choose fresh snapper and make sure there is no odor or obvious damage to the fish body. It's best to make sashimi immediately after purchase to maintain optimal quality and taste.

2. Cleaning and handling: Rinse the snapper and pat dry gently with paper towels or absorbent paper. Then, remove the scales and internal organs of the snapper and carefully dispose of the gills and blood stains.

3. Cut the fish: Using a sharp knife, cut the snapper into thin slices. Traditionally, sea bream sashimi is usually cut into discs about 1 cm in diameter. When cutting, make sure the blade is sharp to maintain a clean cut and the texture of the fish.

4. Plating and decoration: Arrange the cut snapper fillets neatly on the plate, and you can arrange them according to your personal preference. Sashimi is usually served with some decorative ingredients, such as mustard, soy sauce, soy sauce dipping sauce, ginger and chopped green onion, to add flavor and beauty.

5. Enjoy the sashimi: Once the sea bream sashimi is plated, you can enjoy it immediately. Typically, sea bream sashimi is dipped directly in soy sauce or soy sauce dipping sauce, and then served with wasabi and ginger.

Making sea bream sashimi requires some skill and experience, so if this is your first time trying it, make sure you use a sharp knife and do it carefully to ensure safety. Also, for food safety, make sure to use fresh snapper and maintain hygienic conditions during preparation and storage.

Sea bream sushi is a common Japanese dish that uses sea bream as the main sushi ingredient. Here are the general steps for making sea bream sushi:

1. Prepare fresh snapper: Choose fresh snapper and make sure there is no odor or obvious damage to the fish body. It's best to make sushi immediately after purchase to maintain optimal quality and taste.

2. Cleaning and handling: Rinse the snapper and pat dry gently with paper towels or absorbent paper. Then, remove the scales and internal organs of the snapper and carefully dispose of the gills and blood stains.

3. Cut the fish: Using a sharp knife, cut the snapper into appropriate size fillets. Typically, the width of the fillet for sea bream sushi should match the width of the sushi rice, and the length is based on personal preference.

4. Prepare sushi rice: Prepare sushi rice and cool it to the appropriate temperature. Place an appropriate amount of sushi rice in your hands, gently shape it into an oval shape, and place a piece of sea bream on top.

5. Seasoning and decoration: You can add some seasonings and decorations to the sea bream sushi according to personal preference, such as mustard, soy sauce, soy sauce dipping sauce, fish roe, chopped green onion, etc. to add flavor and beauty.

6. Repeat: Repeat the above steps to make more sea bream sushi as needed.

7. Enjoy the sushi: Once the sea bream sushi is made, serve immediately. Dip the sushi in an appropriate amount of soy sauce or soy sauce dipping sauce, then put it in your mouth and chew slowly to savor its delicious taste.

Making sea bream sushi requires a certain amount of skill and experience, especially in handling the sea bream and making the sushi rice. If you are trying this for the first time, make sure to use a sharp knife and proceed with caution to ensure safety. Also, for food safety, be sure to use fresh sea bream and high-quality sushi rice, and maintain sanitary conditions during preparation and storage.