Red snapper is a common commercial fish in the South China Sea, with few bones and meat suitable for eating fresh or drying.

Red snapper is the common folk name for a group of red-colored marine fish, usually referring to the redfin snapper of the family Lutjanidae, also called red chicken or red trough along the coasts of Guangdong, Guangxi and Hainan. Its body is roughly elongated oval, with relatively large scales, and it is pink or dark red all over, making it very striking in appearance. This fish is a warm-water bottom-dwelling species, mostly inhabiting sea areas with muddy and sandy bottoms, feeding on small fish, shrimp and benthic animals.

Red snapper is relatively common in the South China Sea area of China and is one of the traditional commercial fish of offshore fishing. Its flesh is firm and white, with few fine bones, and its flavor is fresh with a hint of sweetness; it can be steamed, braised, and is also suitable for making soup. Coastal fishermen also customarily split the red snapper open and sun-dry it into dried red snapper, which is salty and fragrant and keeps well, making it a famous seafood specialty in many places.

In recent years, red snapper has gradually also been developed into marine cage aquaculture; during farming, the water quality should be kept clear and dissolved oxygen sufficient, and fresh small trash fish or compound feed should be fed. In daily management, attention should be paid to controlling stocking density, observing the fish's activity and feeding, and handling abnormalities promptly, which can effectively reduce the occurrence of disease.

When choosing fresh red snapper on the market, those with clear eyes, bright red gills and elastic flesh are best. When buying dried red snapper, look for complete shape and natural color, and it should smell salty and fragrant without any off odor; it can simply be stored in a cool, dry place. Red snapper has few bones and thick flesh, is suitable for all ages, and is a common seafood ingredient on the dining table.