SPECIES

Crimson Snapper

Lutjanus

Caught by a variety of methods in northern Australia, including trawl and trap, the Crimson Snapper is a close cousin of more well-known fish such as Red Emperor and Mangrove Jack. With such a pedigree, the Crimson does not disappoint. Usually sold whole and pan-sized, this fish has soft, sweet, flavourful flesh that particularly appreciates a steaming.

Try stuffing the gut cavity with julienned ginger, garlic, and a fistful of snow pea sprouts, and steaming whole. For something spectacular, remove the cooked fish from the steamer and place on a wire rack in the sink, or on a heatproof tray with a lip. Get a small pot (1-2 cups) of a high smoke point oil such as Rice Bran up to 200 degrees and pour over the fish. If done correctly you’ll see the skin bubble and blister and go crispy, adding a whole new dimension to this dish.

DIVE DEEPER

COMMERCIAL NAME

Crimson Snapper

Method of Capture

Trawl,
Trap

Region

Northern Australia

Other names

Crimson Seaperch, Red Snapper, Nannygai

Scientific Family

Lutjanus

Seasonality

Available year-round.

Size

Usually around 60cm long and 3kg in weight.

Price range

Medium priced.

Alternative Species

Other Snappers and Perches

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted, and around pan-sized) and in fillet form. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for white to dark pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish, fillets and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 2 days (it is best eaten as fresh as possible) or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is about 40%. Usually sold whole and pan-sized, this fish has soft, sweet, flavourful flesh that particularly appreciates a steaming.

COOKING METHODS

Try stuffing the gut cavity with julienned ginger, garlic, and a fistful of snow pea sprouts, and steaming whole.

Flavour pairings

Avocado, breadcrumbs, butter, cauliflower, chilli, coriander, cream, dill, garlic, ginger, lemon, lime, mayonnaise, olive oil, Pernod, sesame, soy sauce.

IMPORTS

No.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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