Australian Seafood Specalists
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Snapper - New Zealand

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
White to pinkish flesh.
COOKING METHODS
Steam/Microwave, Poach, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

The New Zealand Snapper is a nice tender white fish which is incredibly versatile. Pan frying is the best way to cook the Snapper served with sweet chilli, coriander and lemongrass dressing for great flavour. Light and fruity wines complement the nice light sweet tasting fish perfectly.

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.
 
Princess Charlotte Seafoods