Mezcal, Hibiscus, and Citrus Cured Snapper

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  • Regular price $8.50
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We cured this King Snapper caught off the Atlantic Coast from Florida through the Caribbean under hibiscus flowers, mezcal, grapefruit, and citrus. 

Serve this cured snapper as you would salmon lox: slice thinly to top brunch breads, toss with greens and citrus wedges for a spring salad, serve with poached eggs for brunch, and include on charcuterie boards with our Spanish Chorizo and organic piquillo peppers

Ingredients: King Snapper, hibiscus flower, mezcal, grapefruit, lime, lemon peel, orange peel, brown sugar & salt.

One piece: approximately 5oz, ready to eat