Redthroat Emperor

Redthroat Emperor

When Caught

year round

Important Features

Wild/Farmed Wild

Habitat Saltwater, Caught near reefs and over rocky bottom

Recovery Rate Fillets: 40% from whole emperor, Recovery rate varies considerably with season

Redthroat Emperor Research

FRDC provides a comprehensive search of the latest research papers and images on Redthroat Emperor


Emperors have a good shelf life. They are commonly sold in Queensland.

Imports Indonesia, Myanmar and Viet-nam: frozen fillets Pacific islands: chilled, gilled and gutted

Common Size 30-50cm

Overseas Names

GB: trumpet emperor; J: amami-fuefuki, kitsune-fuefuki; RI: asuan Spangled emperors

Grading Not usually graded

Nutrition Facts

per 100g of raw product

Kilojoules na
Cholesterol 16mg
Sodium na
Total fat (oil) 0.5g
Saturated fat 31% of total fat
Monounsaturated fat 21% of total fat
Polyunsaturated fat 48% of total fat
Omega-3, EPA 12mg
Omega-3, DHA 140mg
Omega-6, AA 44mg

Cooking Ideas

Bake Deep Fry
Grill/barbecue Poach Raw
Shallow Fry Smoke Steam/microwave

Emperors are superior table fishes, especially when baked whole (gilled and gutted). They are extremely popular throughout the Indo West Pacific region. Emperor flesh is moist, firm and flavoursome and easily removed from the frame after baking.

Cooked whole by baking (try stuffing with herbs and nuts), steaming, poaching or deep frying, emperors are a stunning finfish to display. Poached emperor can be served chilled. They are also ideal in fillet form for frying, grilling, barbecuing or steaming.

Teriyaki complements these species superbly, and emperors can be mari-nated in other similar mild flavours.

If deep frying or grilling larger varieties whole, it is advisable to score them first.

The skeleton and head have substantial flavour for use in stocks and as a base for sauces, soups and bouillabaisse.

Flavour Mild, Sweet flavour

Oiliness Low

Moisture Moist

Texture Firm Large flakes

Flesh Colour White

Thickness Medium fillets

Bones Pin bones, which are generally large and easily removed

Suggested Wines

Emperors are sweet and mild-flavoured fishes, which means that any accompanying wine should be fairly delicate, with a hint of fruit, such as sauvignon blanc blends or cool climate rieslings.

To enhance the spices in the teriyaki flavourings, more floral rieslings from South Australia are ideal.

John Mead s recipe from Meads Fish Gallery in Perth for whole baked emperor with tomato, rocket and saffron braise (p. 303) could be appropriately accompanied by a Western Australian riesling.