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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Red Throat Emperors are also known as northwest snapper, sweetlip emperor (WA); lipper, sweetlip, tricky snapper, trout, trumpeter

Red-Throat Emperors are reddish orange around their eyes with a red patch at the base of the pectoral fin, and a bright red dorsal fin.

Red Throat Emperors are protogynous hermaphrodites, that is they function first as females and then as males.  Their eggs are pelagic and they range from 0.6mm to 0.9mm in diameter.  Juvenile red-throat emperors 2-3cm long have been collected from shallow, shoreline seagrass beds near Townsville in November.  Juvenile emperors appear to live in shallow, inshore waters such as seagrass and mangrove areas, the fish moving into deeper water as they age.

One year old Red Throat Emperors are about 25cm fork length.  At 2 years of age they average 30cm fork length, 38cm by 4 years and 41cm by 6 years.  Red Throat Emperors are mature at 31-35 cm standard length.

Red Throat Emperors are caught by handlines, rod-and-line, traps and demersal otter trawling - mainly stern trawling but also semi-pelagic trawling in the Northern Territory.

Angling for Red Throat Emperor:

Red Throat Emperors are one of the major target species by anglers on the Great Barrier Reef and the Queensland east coast.  They are caught with either fresh baits or whole or cut fish, crabs, prawns and squid.  Tackle ranges from handlines to casting rigs.

Cooking Red Throat Emperor:

Very good eating fish.

Emperors are superior table fishes, especially when baked whole (gilled and gutted). They are extremely popular throughout the Indo -West Pacific region. Emperor flesh is moist, firm and flavoursome and easily removed from the frame after baking.

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.

Teriyaki complements these species superbly, and emperors can be marinated in other similar mild flavours.

If deep frying or grilling larger varieties whole, it is advisable to score them first.

The skeleton and head have substantial flavour for use in stocks and as a base for sauces, soups and bouillabaisse.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Recipes Suitable for this fish:

Red Snapper with Island Citrus Shrimp Ceviche and Lemon Beurre Blanc	Mussel and Red Snapper Soup	Vietnamese Snapper	Prosciutto Wrapped Snapper

Commercial Fishing for Red Throat Emperor:

Wild caught.

Recovery Rate
Fillets: 40% from whole emperor, Recovery rate varies considerably with season

Red Throat Emperors are caught by handlines, rod-and-line, traps and demersal otter trawling - mainly stern trawling but also semi-pelagic trawling in the Northern Territory.

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