Predominantly a tropical species, the Spangled Emperor has been caught as far south as Jervis Bay in the east and Perth in the west. Known to recreational anglers as a hard-fighting reef dweller with appropriately meaty flesh, the Spangled Emperor can be substituted for chicken or pork in many recipes. It’s particularly good thickly diced and grilled on a hot BBQ as skewers.

DIVE DEEPER

COMMERCIAL NAME

Spangled Emperor

Method of Capture

Trawl,
Line,
Trap

Region

Northern Australia,
Eastern Australia,
Western Australia

Other names

Blue-lined Emperor, Blueline Emperor, Blue-spotted Emperor, Nor-west Snapper, North West Snapper, Sand Snapper, Tricky Snapper, Yellow Sweetlip.

Scientific Family

Lethrinidae (Emperors).

Seasonality

Available year round.

Size

Average 800g-4kg and 30-60cm, but can grow to over 10kg and 93cm.

Price range

Medium priced.

Alternative Species

Other Emperors (including Grass, Longnose, Redspot and Redthroat Emperors and Seabream), Coral Trout, Crimson, Goldband, Moses, Ruby, Saddletail and Stripey Snapper, Green Jobfish, Hussar, Rosy Snapper, Mangrove Jack, Redfish, Red Rmperor, Snapper, Striped Trumpeter.

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 yellowish-white, 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, gilled, gutted and cleaned thoroughly. Lay whole fish or fillets, in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 4 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 40%. Has a mild, slightly sweet flavour, low oiliness and moist, firm flesh with large flakes and few bones, which are easily removed. The thick skin is usually removed. The bones make excellent stock. Score large whole fish at the thickest part of the flesh and cut thick fillets into serving-size portions to allow even heat penetration.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue. A good fish to cook whole, either plate-sized or larger to feed a group, the firm flesh lifts easily from the bones when cooked. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.