King Snapper

Where Caught

Found
Found and caught

Map of Australia showing where King Snapper are found and caught.

When Caught

Year round. Peak supply of goldband snapper occurs from September through February.

Important Features

Wild/Farmed: Wild
Habitat: Saltwater
Recovery Rate: Fillets: 48% from whole king snapper and 44% from whole goldband snapper

King Snapper Research

FRDC provides a comprehensive search of the latest research papers and images on 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) or snapper (Pagrus auratus, pp 78 79), a bream. Be sure to get what you pay for.

Imports

Vietnam:: king snapper frozen fillets

Common Size

up to 60 cm

Overseas Names

GB: crimson jobfish; J: oohime; ZA: dagbreek-jobvis, rosy jobfish

Alternatives

seaperch, coral trout, emperor, pearl perch, red emperor, snapper, blue-eye trevalla

Grading

Not usually graded

King Snapper Pristipomoides filamentosus

Photograph by Don Tuma & Gordon Yearsley

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

Data presented are for goldband snapper

(Pristipomoides multidens).

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

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.

Jock Mitchell of the Pente Cafe Restuarant in Darwin suggests roasting goldband 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.

For Chris Taylor s recipe from Fraser s Restaurant in Perth (p. 301), the slow-cooked ruby snapper in extra virgin olive oil with asparagus and chardonnay vinegar would be well complemented by a lightly wooded semillon.

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