Australian Seafood Specalists
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Goldband Snapper

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Creamy Pink
COOKING METHODS
Steam/Microwave, Poach, Deep Fry, Shallow Fry, Bake, Grill/Barbecue, Smoke, Raw
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Goldband Snapper has a firm, moist flesh with a close affinity to the taste of coral trout. These species are very versatile and are suited to cooking either whole or in fillets. These species are often confused with the snapper and, although they can be prepared in similar ways, are best suited to methods and flavours recommended for coral trout. Young, delicate Riesling wines, or even some of the more delicate sparkling styles, such as a Blanc De Blancs (chardonnay bubbly) are suitable accompaniments for Goldband Snapper with their mild flavour and moist, firm flesh.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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