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Snappers are a common fish in Singapore.
The most common snapper locally is the Golden Snapper (a.k.a Ang Chor), Red Snapper (a.k.a Ang Kuey, Ikan Merah) and John's Snapper (Ang Zhor). Snappers are generally a one fish cooks all type of fish. 

How to Catch a Snapper
Snapper of all sizes are commonly caught on fresh dead bait. Early morning and evening is the best time for snapper, since many fish feed at night and rely on low light for camouflage, especially in shallow water.

Sport fishermen love to go after the red snapper because of the fight. Red snappers are can be found at both deep water and shallow dwellers. They usually crowd together nearby protective structures such as piers, coral reefs, shipwrecks, seawalls and old wreckage.

You can use a fishing rig or a lure to catch Snappers. 

Best Way to Cook a Snapper
Snapper is rich in Omega-3 fatty acids. Thanks to those fatty acids, The American Heart Association says eating fish regularly may significantly decrease your risk of heart disease, atherosclerosis and high blood cholesterol.

Red Snapper are one of the tastiest fish on the planet. They are definitely the tastiest Snapper species. Red snapper is a mild, slightly sweet fish. The meat is lean and moist with a firm texture, making it a versatile ingredient in cooking. Red snappers don't taste “fishy” compared to many other fish varieties, making them ideal for kids and people who prefer mild-flavored food

Cooking methods include steaming, baking, grilling or frying. A very popular cooking method is to deep fry this fish (fillet or steak cut) and add into soups mixed with cabbages, yam and a dash of sour plum! Larger Red are best for curry fish head while the table sized ones are steamed. You can also make fish and chips out of large snappers!