![\"redspot](\"https:\/\/australiantropicalfoods.com\/wp-content\/uploads\/2008\/07\/redspot-emperor.jpg\" "\\"redspot")
<\/a><\/p>\n\u00a0<\/p>\n
When Caught<\/p>\n
year round<\/p>\n
Important Features<\/p>\n
Wild\/Farmed <\/strong>Wild<\/p>\n Habitat <\/strong>Saltwater, Caught near reefs and over rocky bottom<\/p>\n Recovery Rate <\/strong>Fillets: 40% from whole emperor, Recovery rate varies considerably with season<\/p>\n Redspot Emperor Research<\/p>\n Emperors have a good shelf life. They are commonly sold in Queensland.<\/p>\n Remarks<\/p>\n Asian (e.g. Japanese and Vietnamese) squid products include smoked squid rings, dried and shredded squid, and cheese and squid sandwiches, and are available canned, fried, smoked, boiled, pickled in paste or vinegar, and stewed. Spain manufactures squid products canned in oil and marinated in tomato or squid sauce.<\/p>\n Imports <\/span>Indonesia, Myanmar and Viet-nam: frozen fillets Pacific islands: chilled, gilled and gutted<\/p>\n Common Size<\/span> 28-36cm<\/p>\n Overseas Names<\/span><\/p>\n GB, ZA: redspot emperor; GB: pinkear emperor; J: nisehana-fuefuki, shimofuri-fuefuki; ZA: rooikol-keiser<\/p>\n Grading<\/span> Not usually graded<\/p>\n Nutrition Facts<\/span><\/p>\n per 100g of raw product<\/p>\n Cooking Ideas<\/p>\n Emperors are superior table fishes, especially when baked whole (gilled and gutted). They are extremely popular throughout the Indo \u0013West Pacific region. Emperor flesh is moist, firm and flavoursome and easily removed from the frame after baking.<\/p>\n 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.<\/p>\n Teriyaki complements these species superbly, and emperors can be mari-nated in other similar mild flavours.<\/p>\n If deep frying or grilling larger varieties whole, it is advisable to score them first.<\/p>\n The skeleton and head have substantial flavour for use in stocks and as a base for sauces, soups and bouillabaisse.<\/p>\n Flavour <\/strong>Mild, Sweet flavour<\/p>\n Oiliness <\/strong>Low<\/p>\n Moisture <\/strong>Moist<\/p>\n Texture <\/strong>Firm Large flakes<\/p>\n Flesh Colour<\/strong> White<\/p>\n Thickness <\/strong>Medium fillets<\/p>\n Bones <\/strong>Pin bones, which are generally large and easily removed<\/p>\n Price <\/strong>Emperor are<\/p>\n Suggested Wines<\/span><\/p>\n 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.<\/p>\n To enhance the spices in the teriyaki flavourings, more floral rieslings from South Australia are ideal.<\/p>\n John Mead s recipe from Meads Fish Gallery in Perth for \u001cwhole baked emperor with tomato, rocket and saffron braise (p. 303) could be appropriately accompanied by a Western Australian riesling.<\/p>\n","protected":false},"excerpt":{"rendered":" Redspot Emperor \u00a0 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 Redspot Emperor Research Emperors have a good shelf life. They are commonly sold in Queensland. Remarks Asian (e.g. Japanese and Vietnamese) squid […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":7,"menu_order":20,"comment_status":"open","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-154","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/comments?post=154"}],"version-history":[{"count":3,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/154\/revisions"}],"predecessor-version":[{"id":4171,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/154\/revisions\/4171"}],"up":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/7"}],"wp:attachment":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/media?parent=154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n\n
\n Kilojoules<\/td>\n na<\/td>\n<\/tr>\n \n Cholesterol<\/td>\n 16mg<\/td>\n<\/tr>\n \n Sodium<\/td>\n na<\/td>\n<\/tr>\n \n Total fat (oil)<\/td>\n 0.5g<\/td>\n<\/tr>\n \n Saturated fat<\/td>\n 31% of total fat<\/td>\n<\/tr>\n \n Monounsaturated fat<\/td>\n 21% of total fat<\/td>\n<\/tr>\n \n Polyunsaturated fat<\/td>\n 48% of total fat<\/td>\n<\/tr>\n \n Omega-3, EPA<\/td>\n 12mg<\/td>\n<\/tr>\n \n Omega-3, DHA<\/td>\n 140mg<\/td>\n<\/tr>\n \n Omega-6, AA<\/td>\n 44mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n Bake<\/td>\n \u00a0<\/td>\n Deep Fry<\/td>\n<\/tr>\n \n Grill\/barbecue<\/td>\n Poach<\/td>\n Raw<\/td>\n<\/tr>\n \n \u00a0<\/td>\n \u00a0<\/td>\n \u00a0<\/td>\n<\/tr>\n \n Shallow Fry<\/td>\n Smoke<\/td>\n Steam\/microwave<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n