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| New Zealand Snapper |
| Chrysophrys Auratus |
| Also Known As: Dorade Royale, Bream, Orata, Dentice and Tai Snapper |
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Home Delivery Pricing: See 'Weekly Fresh Offerings' for chilled availability & price.
See 'Residential Product List' for frozen pricing |
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Product Description:
A very popular fish with white flesh and medium texture.
It's suited to most cooking methods and is great steamed Chinese style. It's a premium
fish that can be used for Sashimi and marinating.
The fish vary in size - Usually from 500 gm to 2 kg.
Check our 'Weekly Offerings List' to see what size is available.
Will be cleaned and scaled on request.
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Suited Cooking Methods:
Steam, Poach, Sautee,Bake, Grill-BBQ, Smoke, Raw |
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Suggested Wine accompaniment:
Rieslings and Semillon - Any wines that are fruity and less acidic. |
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| Storage, Handling & Defrosting Recommendations: |
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Chilled Fish:
Keep well chilled - As close to 0°C as possible. Fish received
whole should have the gills and stomach contents removed as quickly as possible to help
retain product quality and shelf life. |
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Frozen Fish:
Store at - 18°C. Ideally the fish should be packed in a vacuum bag
with the seal intact. Alternatively the fish can be well wrapped in cling film and kept
in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be
cooked from frozen or a semi-frozen state to retain succulence. |
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| Recipes: |
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Baked Whole Snapper with Lemon and Soy
Yield: 4 Servings
Ingredients:
4 x baby snapper
1 x bun spring onions
----------------- MARINADE: ----------------
1 tbl ginger, crushed
1/3 cup soy sauce
1 tbl oyster sauce
1 tsp garlic, crushed
1 tbl lemon juice
1 tsp brown sugar
1/2 cup olive oil
salt, pepper
Method:
Clean and scale the snapper. With a sharp knife make 3 incisions on each side of fish in the
thickest part. This aids cooking and helps the marinade flavour the fish.
Combine ingredients for marinade in a large bowl. Add fish to coat in marinade, leave 1/2 hour turning regularly.
Lay out 4 pieces of aluminium foil big enough to enclose fish. Brush with oil, lay fish in center and top with sliced
spring onions. Pour over some of the marinade and seal fish loosely in foil, securing at the top. Repeat with remaining fish.
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