Snapper

Pargus Auratus

Tamure

snapper_2
  • Lengths available 30–50cm Reaching 100cm
  • Weights available 1–2.5kg Up to 19kg
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Semi-firm flesh with a low oil content and coarse flakes; excellent for most cooking methods including whole and smoking.

Ideal flesh for raw fish and marinating. Has excellent roes. Selected fish killed upon landing (Ikijime process) to enhance flesh quality. Found in depths of 50–100 metres. Premium quality

Nutritional Information

  • Energy 460kj
  • Protein 20.1g
  • Total fat 3.2g
  • Saturated fat 0.8g
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Nutritional Information

Amounts (per 100g raw fillets)

Energy
460|kj
Protein
20.1|g
Total fat
3.2|g
Saturated fat
0.8|g
Cholesterol
0.3|g
Sugar
0.3|g
Sodium
78|mg

Catch Methods

  • longline-2 Longline
  • danish-seine Danish Seine
  • trawl Trawl

Where we're fishing

kahawai-map

Seasonal Availability

Season-timeline copy_Snapper
 
Available
 
Out of season

Product Specifications

  • Icons_Chilled

    Chilled

    Whole fish:
    Whole fish packed on a per count basis 12kg (26.46lbs).

    Skin on/skinned and boned.

    5kg (11.02lbs) or 10kg (22.04lbs) poly box.

    Gilled, gutted and scaled:
    Packed on a per piece weight basis, 10kg (22.04lbs) or 11.33kg (25lbs) per poly box.

    Keep well chilled 0°C (32°F). Product received whole should have fillets removed to retain fillet quality and shelf life.

  • Icons_Frozen

    Frozen

    Whole fish
    Packed on a per count basis 10kg (22.04lbs).

    Best stored at –18°C (0°F) in supplied strapped cartons to avoid freezer burn/dehydration.

    Recommend cooking from frozen or semi frozen state to retain succulence. Do not thaw as fillets are moist.

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