Snapper lends itself to many fish recipes, and is popular cooked whole. If you like snapper, you'll find plenty of inspiration on our recipes page.
Snapper are most common around the North Island and upper South Island, especially in Tasman Bay. The species is one of the largest and most valuable coastal fisheries in NZ.
They are long-living fish (up to 60 years) and occupy a variety of habitats, from reefs to mud bottoms. Interestingly their habitat dictates their colour. Snapper found near reefs and weed tend to be a red bronze, whereas snapper from muddy harbours tend to be pale pink. They are usually caught by longline or trawling.
Availability: Available year round.
Shelf life: Best consumed on arrival or within 3 days from receiving product.
Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.
Suggested wines: A dry, tangy white wine, with citrus notes, such a Riesling or Sauvignon Blanc, works well with Snapper. Alternatively Pinot Gris or Pinot Grigio is a crowd-pleasing choice for its easy drinkability on its own as well as its crisp, dry character.
Tuscan Tomato and Fish Stew with Bruschetta
Crispy Skin Salt Snapper
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