Red Emperor

Red Emperor (Lutjanus sebae)

Photograph by Don Tuma & Thor Carter

Cooking Ideas

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

The red emperor is a superb finfish to eat and its white, juicy flesh is delicious served either hot or cold. It is a stunning finfish for display, both for its bright red head and skin and its impressive size. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying. If deep frying or grilling whole larger varieties, score the flesh first.

The flavours of teriyaki complement this species and it can be marinated in similar flavours. Try poaching in coconut milk or apple cider for a refreshing change.

The gut cavity can be filled with a mixture of herbs, rice, breadcrumbs and nuts before baking.

The skeleton and head are excellent for use in stocks, sauce bases, soups and bouillabaisse. The wings are superb crispy deep fried.

Flavour

Medium

Oiliness

Low

Moisture

Moist

Texture

Medium

Flesh Colour

White

Thickness

Medium fillets

Bones

Few large bones, which are easily removed

Price

Red emperor is a high-priced finfish.

Suggested Wines

This spectacular-looking species has a medium flavour that lends itself to young, lemony rieslings from the cool climate regions, such as Tasmania, Coonawarra and Mt Barker.