Goldband Snapper

Other Names
Family
Lutjanidae (tropical snappers).

Description, Location, Habitat and Harvesting Information
Available wild-caught, two very similar species are sold as Goldband Snapper. They both have elongated bodies that are usually yellow, but sometimes pinkish, Goldband Snapper has 2 or 3 yellow bands, faintly edged in blue, around the eyes, whereas Sharptooth Snapper has yellow bands only above the eyes. They are marine fish found mostly above rocky bottoms of the continental shelf at 40-200m and caught mostly off northern WA and the NT (and occasionally off Queensland) by demersal longlines, traps and trawling.

Season
Available year round with peaks from September to February.

Size and Weight
Average 3kg and 65cm, but can grow to 6kg and 90cm.

Price
Medium-high priced.

Relations
To Buy
Sold whole (gilled and gutted), in cutlet/steak and fillet forms. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In cutlets and fillets, look for creamy pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell. If purchasing ‘snapper fillets’, clarify whether they are ‘true’ Snapper (a type of Bream) or a Tropical Snapper, such as Goldband Snapper.

To Store
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 3 days or freeze whole fish for up to 6 months, and fillets or cutlets for up to 3 months, below -18ºC.

To Cook
Average yield is 44%. Has a delicate mild-medium flavour, low oiliness and moist, firm flesh with large flakes and few bones, which are easily removed. The centre bone of cutlets can be removed and a filling placed in the cavity. The bones make good stock. If cooking whole, score at the thickest part of the flesh. Cut thick fillets into serving-size portions and score to allow even heat penetration.

Cooking Methods
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi). A good fish to cook whole. Flesh works well in mousseline or minced for fish cakes and fish balls, holds together well in soups, curries and casseroles and can be cubed for kebabs.

Goes Well With
Butter, citrus, curries, garlic, herbs (such as chervil, chives, coriander, dill, French tarragon and parsley), saffron, soy sauce, tomato, wasabi and simple accompaniments such as sautéed spinach and lemon wedges.

Alternatives
Blue-Eye Trevalla, Coral Trout, Emperors (Grass, Longnose, Red, Redthroat, Spangled), Hussar, Mangrove Jack, Pearl Perch, Snapper, other Tropical Snappers (Moses, Saddletail, Stripey).

Imports
Recipes