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Cooking Snapper | Recipes using Snapper



Cooking Pagrus Snapper:

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.

The heads and frames of snapper are sought after as they are excellent for use in finfish stews and stocks due to their colour and sweetness of flesh.

A tender, white to pinkish flesh and a sweet and mild flavour make snapper a popular and versatile finfish, suited to poaching, steaming, frying, baking, grilling, barbecuing, smoking or sashimi. Try deep frying fillets in batter or crumbs and serve with tartare sauce. Alternatively, leave snapper whole wings, head and all score well on both sides, and deep fry. Serve with sweet chili, coriander and lemongrass dressing for a perfect result.

Buying
Snapper is sold whole (gilled and gutted), in cutlet, steak and fillet forms. Other breams are generally sold whole (gilled and gutted), only occasionally as fillets, usually already skinned. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell. Flesh colour varies from the creamy pink of snapper to the pinker flesh of yellowfin bream, tarwhine, and pikey bream all of which may have some dark veins showing. Black bream’s flesh is slightly greyish and frypan bream’s has a yellowish tint.

Storing
Make sure whole fish is scaled, gutted and cleaned thoroughly as soon as possible (completely remove the lining of the abdominal cavity and the white fat along the abdominal wall). Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

Cooking & Serving
Breams are best steamed, poached, pan-fried, baked, grilled or barbecued. They’re a good plate-sized fish cooked whole and the bones (especially of snapper) make excellent stock. Snapper has a more delicate flavour than other breams and a slightly firmer flesh that breaks into large flakes, though larger fish tend to have slightly softer texture. The edible skin can be left on. All breams, including snapper, have a mild, sweet flavour, and are moist and relatively low in oil. Those which live in estuaries and rivers, notably tarwhine and black bream, can have a slightly coarser, muddy or weedy flavour, which can be balanced by cooking with soy sauce, ginger and other Asian spices.

 

Nutritional Information
For every 100 grams raw product
for Snapper fillet.

Kilojoules 404
Cholesterol -
Sodium 85 mg
Total fat (oil) 1.60 g
Saturated fat 0.60 g
Protein 20.30 g
Polyunsaturated fat -
Omega-3, EPA -
Omega-3, DHA -
Omega-6, AA -

 

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 recipe, red snapper fillet on plate with lemon beurre blanc red snapper recipe - red snapper and mussel soup red snapper recipe - snapper cooked in foil
Red Snapper with Island Citrus Shrimp Ceviche and Lemon Beurre Blanc Mussel and Red Snapper Soup Vietnamese Snapper

 

Colour of Raw fillet:

White to pinkish.

Texture:

Medium flakes (coarse in large fish), soft.

Fat Content:

Low to Medium.

Flavour:

Delicate, sweet to mild.  Distinct fishy flavour.

SNAPPER RECIPES

Recipes using Snapper - From How to Cook Fish.info

 

Size and Weight
Commonly 600g-1.5kg and 30-45cm, but can grow to 4kg and 58cm.

Price
Medium priced.

To Buy
Sold mainly whole (gilled and gutted) and occasionally in fillet form (usually skinned). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for yellowish-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

To Store
Make sure whole fish is scaled, gutted and cleaned thoroughly as soon as possible (completely remove the lining of the abdominal cavity and the white fat along the abdominal wall). Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

To Cook
Average yield is 35%. Has a mild, sweet flavour, low oiliness and moist, soft-medium flesh.

Cooking Methods
Steam, poach, pan-fry, bake, grill, barbecue. A good plate-sized fish cooked whole, flesh also works well in mousseline.


 

See Also:
Snapper (Pagrus auratus) Photographs and Information

Catching Snapper | Fishing For Snapper | Snapper Bait

Cooking Snapper | Recipes using Snapper

Snapper (Pagrus auratus) Commercial Fishery Information

Snapper (Pagrus auratus) Links & Resources

 

 


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