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Fry Pan Snapper or Frypan Bream (Chrysophrys auratus) Photographs and Information

Frypan snapper also known as longfin snapper, longspine snapper.

Available wild-caught, it is a marine fish found mainly on the inner continental shelf to around 150m and mainly trawled, lined and trapped off the north-western coast of Australia, although it is found from Queensland north around to the central coast of WA and is caught in sections of the Great Barrier Reef.


frypansnapper.jpg (4045 bytes)

snappefrypanmap1.jpg (3688 bytes)

Scientific Name Chrysophrys auratus
Location Mid QLD to TAS, across to WA
Season All year round
Size Up to 20 kg
Australian Species Code 37 353001
Taste, Texture Delicate, sweet taset.  Medium, soft texture


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 -

Fishing for Frypan Snapper | Snapper Fishing :


Snapper are structure dwellers, they feed over particular areas of reef, gravel or broken bottom and to catch them consistently, offshore anglers must know some of these places. Snapper can be found over a range of habitats although most of these locations have a hard bottom. High profile reefs are the first choice in most areas. The edges around the reef, particularly the place where hard reef meets mud or sand are always very likely snapper spots. The reef itself is also a good location as snapper will work over most of the reef. Broken bottom featuring gravel, or mud and rock are also highly productive. These rubble areas seem to be favoured by intermediate class fish from just legal up to two kilograms.

Snapper will take a very wide range of baits including prawns, squid, pilchards, fish fillets, shellfish and live baits. The pick of the baits are fresh squid, fillets of striped tuna, frigate or slimy mackerel cut into strips and blue pilchards. If the snapper won't take these baits then they're just not on the bite.

When hooked, Snapper offer a fight of a lifetime. A correctly set drag prior to hookup is crucial, as Snapper will run upon feeling the hook. On average, a 12 kilogram Snapper takes about 20 minutes to reel in, and you can tell when they are getting tired, by their characteristic bumping and shaking of its head. This sometimes indicates a prelude to another run. When the Snapper has broken the surface of the water, gaff it cleanly thru the gills if it is a large one, and use a hand net, if it is a rugger.

Use main line between 10 to 15 kg. If fishing for the larger variety, use a 25 kg trace.

A rod around 1.8m is ideal for boat fishing.

Saltwater Fish - What bait to use for fishing - a list of saltwater baits with the main "diners" who will be tempted.

Cooking Frypan 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.

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

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 -18ēC.

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.

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

Easy Fish Recipes - From How To Cook Fish

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. 


Recipes using Snapper - From How to Cook


Recipes Suitable for this fish:

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

Commercial Fishing for Frypan Snapper:

Exporters, Importers & Processors, Wholesale & Agents of Snapper


More links about Frypan Snapper

Western Australian Fisheries - Publications and information on popular freshwater and saltwater aquaculture species: Ornamental Fish, Silver Perch, Black Bream, Red Claw, Trout, Yabbys, Marron, Mussels, Pearls, Western Rock Lobster, Trochus, Abalone, Barramundi,  Pagrus snapper, Prawns.

Australian Government - Australian Bureau of Agricultural and Resource Economics and Sciences (PDF file) - Australian Fisheries Statistics 2010/2011




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