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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Redfish also known as nannygai (NSW, Vic., SA, Tas.); red snapper (WA, Tas.)

Occur on rocky reefs and muddy substrates of the continental shelf and upper slope, forming dense schools close to the bottom at dawn and dusk and dispersing throughout the water column at night to feed (Ref. 9563). Juveniles also aggregate in schools (Ref. 33987) and are found in estuaries and shallow costal waters (Ref. 9833). Feed on small fish, crustaceans and mollusks.

Dorsal spines (total): 6 - 7; Dorsal soft rays (total): 11 - 13; Anal spines: 4; Anal soft rays: 12; Vertebrae: 24

Renamed Redfish for marketing purposes.

Habitat: Saltwater.  Caught in open waters near the bottom

Swallowtail (Centroberyx lineatus) is also a type of redfish, but is sold only in small quantities.

Fishing Angling for Redfish or Tropical Red Snapper Fishing :

Cooking Redfish:

A very popular fish, flesh white, medium texture, suitable to most cooking methods, suitable for sashimi.

Snapper comes in many sizes, making it very versatile. It is excellent as a buffet piece, whole, filleted or as cutlets. Snapper is superb smoked and is also becoming popular for sashimi.

Redfishes are low- to medium-priced finfish

Redfish fillets (always sold skinned) are a very economical purchase.

Redfish heads and frames are good for finfish stock.

Redfishes are ideally suited to baking, shallow frying and grilling. An excellent method of preparation for these species is the Cajun style of marinating or coating the fillets in red chilli, ground cumin and coriander and cooking them over a very high heat. This will create what is known traditionally as the blackened finfish a style that will add to the piquancy of flavour.

Redfishes also lend themselves well to the creation of bouillabaisse or to use in braised finfish dishes, with tomato and fennel.

They are highly regarded as a major ingredient in fish cakes, quenelles, finfish balls, croquettes or gefilte fish as the flesh has good jelling characteristics, requiring very little binder. Redfishes are ideal for large-scale catering.

Try creating a soup combining chopped redfish fillets, watercress, shallots, milk and cream.

The Bight redfish is larger than the redfish (Centroberyx affinis), but is equally flavoursome and versatile. Both are quite inexpensive, make excellent eating and are available as plate-size finfish or skinless fillets.

Tropical Snapper, Gold Band Snapper Fillet

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 Redfish:

Wild caught.

Recovery Rate
Fillets: 33% from whole redfish (gut in)

 

Exporters of Redfish  |  Importers of Redfish  |  Processors of Redfish  | Wholesale Suppliers of Redfish  |  Seafood Agents for Redfish

More links about Redfish