Poached Goldband Snapper, served cold with a tomato and cucumber salsa, is best matched with bitter greens and a lemon vinaigrette.

This species are often confused with the snapper (Pagrus auratus) and, although they can be prepared in similar ways, are best suited to methods and flavours recommended for coral trout.

Roast goldband snapper with a tasty baste of soy sauce, teriyaki sauce, coriander and chillies.

Tropical snappers of superior quality can be used for sushi and sashimi.

Flavour Mild to Medium

Oiliness Low

Moisture Moist

Texture Firm

Flesh Colour Creamy pink

Thickness Medium or thick fillets

Bones There are only a few bones and these are easily removed.

Price Tropical snapper are medium- to high-priced finfish.

Suggested Wines

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 tropical snappers with their mild to medium flavour and moist, firm flesh.

For the suggestion of poached tropical snapper with the salsa, greens and vinaigrette accompaniments, a cool, crisp Coonawarra chardonnay is a refreshing companion.

NUTRITION FACTS

per 100g of raw product

Kilojoules	na
Cholesterol	19 mg
Sodium	na
Total fat (oil)	0.4 g
Saturated fat	34% of total fat
Monounsaturated fat	13% of total fat
Polyunsaturated fat	53% of total fat
Omega-3, EPA	12 mg
Omega-3, DHA	97 mg
Omega-6, AA	14 mg

COOKING IDEAS

Bake	Barbecue	Deep Fry
Grill	Poach	Raw
Shallow Fry	Smoke	Steam/microwave

Important Features

When Caught Year round. Peak supply of goldband snapper occurs from September through February.

Wild/Farmed Wild and Farmed

Habitat Saltwater

Recovery Rate Fillets: 44% from whole goldband snapper

Remarks

When purchasing product labelled snapper fillets care should be taken to determine whether the fillets are a tropical snapper (such as king snapper) or snapper a bream. Be sure to get what you pay for.

Common Size 9-10 cm