King Snapper
Poached tropical snapper, served cold with a tomato and cucumber salsa, is best matched with bitter greens and a lemon vinaigrette.
These species are often confused with the snapper (Pagrus auratus) and, although they can be prepared in similar ways, are best suited to methods and flavours recommended for coral trout.
Roasting king snapper with a tasty baste of soy sauce, teriyaki sauce, coriander and chillies.
Tropical snappers of superior quality can be used for sushi and sashimi.
Flavour Mild to Medium
Oiliness Low
Moisture Moist
Texture Firm
Flesh Colour Creamy pink
Thickness Medium or thick fillets
Bones There are only a few bones and these are easily removed.
Price Tropical snapper are medium- to high-priced finfish.
Suggested Wines
Young, delicate riesling wines, or even some of the more delicate sparkling styles, such as a blanc de blancs (chardonnay bubbly) are suitable accompaniments for tropical snappers with their mild to medium flavour and moist, firm flesh.
For the suggestion of poached tropical snapper with the salsa, greens and vinaigrette accompaniments, a cool, crisp Coonawarra chardonnay is a refreshing companion.
Cooking Ideas
| Bake | Deep Fry | |
| Grill/barbecue | Poach | Raw |
| Shallow Fry | Smoke | Steam/microwave |
When Caught
Year round. Peak supply of king snapper occurs from September through February.
Important Features
Wild/Farmed Wild
Habitat Saltwater
Recovery Rate Fillets: 48% from whole king snapper
Remarks
When purchasing product labelled snapper fillets care should be taken to determine whether the fillets are a tropical snapper (such as king snapper) a bream. Be sure to get what you pay for.
Imports Vietnam: king snapper frozen fillets
Common Size up to 60 cm
Overseas Names
Names GB: crimson jobfish; J: oohime; ZA: dagbreek-jobvis, rosy jobfish
Alternatives
seaperch, coral trout, emperor, pearl perch, red emperor, snapper, blue-eye trevalla
Nutrition Facts
per 100g of raw product
| Kilojoules | na |
| Cholesterol | 19 mg |
| Sodium | na |
| Total fat (oil) | 0.4 g |
| Saturated fat | 34% of total fat |
| Monounsaturated fat | 13% of total fat |
| Polyunsaturated fat | 53% of total fat |
| Omega-3, EPA | 12 mg |
| Omega-3, DHA | 97 mg |
| Omega-6, AA | 14 mg |