There are many kinds of snappers. The common one has a brown-reddish colour and in dialect it is called “pérchia di mari”, “cirénga”, “scirénga”; the snapper depth (addòttu di sciùmi o furi); golden snapper (in Palerm, called “précchia di mari”, “préchhia ‘mpiriàli”; and in Messina, called “ténca” or “jàtta”); but also “white” snapper (“cirénga”, “scirénga”, “tincùni”) and finally “black” snapper (“vrànca”, “cirénga 'mpiriàli”, “cirénga di funnu”, “tincùni di scuógghiu” or “di pétri”).
As you know, its flesh is tasty, solid and delicate. And furthermore it’s without bones.
