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