{"id":177,"date":"2008-07-02T14:50:51","date_gmt":"2008-07-02T04:50:51","guid":{"rendered":"http:\/\/202.60.70.40\/~australi\/?page_id=177"},"modified":"2010-01-11T22:11:32","modified_gmt":"2010-01-11T12:11:32","slug":"mangrove-jack","status":"publish","type":"page","link":"https:\/\/australiantropicalfoods.com\/index.php\/australian-seafood\/mangrove-jack\/","title":{"rendered":"Mangrove Jack"},"content":{"rendered":"

\u00a0<\/p>\n

\"mangrove<\/a><\/p>\n

Most seaperches have superb white flesh and a delicate, yet generous, flavour. They can be prepared in a wide range of ways including grilling, poaching, deep frying, shallow frying, baking and steaming.<\/p>\n

Simple pan-frying allows for a range of different flavours and textures to be utilised. Seaperches are often large, but the smaller fish are excellent baked whole (gilled and gutted).<\/p>\n

Lay fillets on a bed of leeks and fennel with a small amount of fish stock. Cover and bake until just cooked. Keep the fish warm while the leeks, fennel and stock are pur\u00c8ed. Heat this gently and blend in cr\u00cbme fra\u00d3che. Season to taste and pour over or under seaperch fillets and add a few roasted cashews.<\/p>\n

Flavour <\/strong>Mild<\/em><\/p>\n

Oiliness <\/strong>Low<\/em><\/p>\n

Moisture <\/strong>Moist<\/em><\/p>\n

Texture <\/strong>Firm, Flaky<\/em><\/p>\n

Flesh Colour <\/strong>White to dark pink<\/em><\/p>\n

Thickness <\/strong>Medium fillets, but larger fish are often cut into thick steaks<\/em><\/p>\n

Bones <\/strong>Some pin bones, but these are large and easily removed<\/em><\/p>\n

Price <\/strong>Seaperches are medium-priced finfish.<\/em><\/p>\n

Suggested Wines<\/strong><\/p>\n

A range of wines can be served with seaperch, including chenin blanc, colombard and semillon \u0013sauvignon blanc blends.<\/p>\n

The spicy flavours in Mick McDougall s recipe \u001csaddletail seaperch with Thai jockey from the Bonrook Lodge in the Northern Territory, can be complemented by a sparkling shiraz.<\/p>\n

Cooking Ideas<\/p>\n\n\n\n\n\n\n
Bake<\/td>\n\u00a0<\/td>\nDeep Fry<\/td>\n<\/tr>\n
Grill\/barbecue<\/td>\nPoach<\/strong><\/td>\nRaw<\/strong><\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
Shallow Fry<\/td>\nSmoke<\/strong><\/td>\nSteam\/microwave<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

When Caught<\/p>\n

Year round<\/p>\n

Important Features<\/p>\n

Wild\/Farmed <\/strong>Wild, Some species, such as golden seaperch (Lutjanus johnii), show potential for aquaculture.<\/em><\/p>\n

Habitat <\/strong>Saltwater and estuarine, Often caught near reefs, but some species more common on offshore trawling grounds<\/em><\/p>\n

Recovery Rate <\/strong><\/p>\n

Fillets: 38% from whole seaperch<\/em><\/p>\n

Mangrove Jack Research<\/p>\n

FRDC provides a comprehensive search of the latest research papers and images on Mangrove Jack<\/a><\/p>\n

Remarks<\/p>\n

Some larger species, such as paddletail (Lutjanus gibbus) and red bass (L. bohar), have been known to cause ciguatera fish poisoning in some areas and should be avoided.<\/p>\n

Imports<\/span> Myanmar, Namibia: <\/strong>frozen gilled and gutted and fillets<\/p>\n

Common Size<\/span> >75cm<\/p>\n

Overseas Names <\/span><\/strong>GB: mangrove red snapper; J: goma-fuedai; RI: kakap merah; ZA: river snapper, rivier-snapper<\/p>\n

Grading<\/span> Not usually graded<\/p>\n

Nutrition Facts<\/span><\/p>\n

per 100g of raw product<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Kilojoules<\/td>\nna<\/strong><\/td>\n<\/tr>\n
Cholesterol<\/td>\n21mg<\/strong><\/td>\n<\/tr>\n
Sodium<\/td>\nna<\/strong><\/td>\n<\/tr>\n
Total fat (oil)<\/td>\n0.4g<\/strong><\/td>\n<\/tr>\n
Saturated fat<\/td>\n31% of total fat<\/strong><\/td>\n<\/tr>\n
Monounsaturated fat<\/td>\n16% of total fat<\/strong><\/td>\n<\/tr>\n
Polyunsaturated fat<\/td>\n53% of total fat<\/strong><\/td>\n<\/tr>\n
Omega-3, EPA<\/td>\n11mg<\/strong><\/td>\n<\/tr>\n
Omega-3, DHA<\/td>\n117mg<\/strong><\/td>\n<\/tr>\n
Omega-6, AA<\/td>\n38mg<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Data presented are for blue threadfin.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 Most seaperches have superb white flesh and a delicate, yet generous, flavour. They can be prepared in a wide range of ways including grilling, poaching, deep frying, shallow frying, baking and steaming. Simple pan-frying allows for a range of different flavours and textures to be utilised. Seaperches are often large, but the smaller fish […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":7,"menu_order":14,"comment_status":"open","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-177","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/177","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=177"}],"version-history":[{"count":1,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/177\/revisions"}],"predecessor-version":[{"id":4163,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/177\/revisions\/4163"}],"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=177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}