SPECIES

Saddletail Snapper

Lutjanus malabaricus

Big, bucket-mouthed and beautiful, the Saddletail Snapper has broad, meaty fillets of white flesh. They live in big schools around tropical reef structures in the northern half of Australia and use their large mouths to feed on a variety of prey.

Saddletail Snapper are known for having a low oil level and an uncommonly meaty texture, making them perfect for filleting, portioning if necessary, and pan-frying, skin side down. The portions don’t take long to cook, and the lack of oil means that you must avoid overcooking the fish, lest it become tough. A good trick is to cook the skin side for 80% of the total cooking time, and only let the flesh side cook for half a minute or so. Take it off the heat with a little bit of raw flesh in the centre as the residual heat in the fillet will finish the job perfectly.

DIVE DEEPER

COMMERCIAL NAME

Saddletail Snapper

Method of Capture

Trap
Trawl
Line

Region

Northern Australia

Other names

Large-mouthed Nannygai, Large-mouthed Sea-perch, Malabar Blood Snapper, Malabar Snapper, Nannygai, Red Bass, Red Bream, Red Emperor, Red Jew, Red Snapper, Saddletail Seaperch, Saddle-tailed Sea Perch, Saddle-tailed Seaperch, Saddle-tailed Sea-perch, Scarlet Emperor, Scarlet Sea Perch, Scarlet Seaperch, Scarlet Sea-perch

Scientific Family

Lutjanidae

Seasonality

Available year-round, but can be impacted by cyclone season (summer).

Size

Maximum size 100cm

Price range

Medium priced.

Alternative Species

Other Snappers, Breams.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) 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

Pan-fry, bake, steam, barbecue. 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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