Spangled Emperor
Spangled 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
Remarks
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 30-60cm
Overseas Name
GB: spangled emperor; J: fuefukidai, hama-fuefuki, kuchibi; RI: lentjam; ZA: blou keiser, blue emperor
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.