One whole wild red snapper, 350–500g, harvested mainly from waters around Oceania and Australia with smaller quantities from off the coast of southern South America. Red snapper is the premium exotic white fish: sweet, firm, white textured flesh with a vivid red skin that delivers visual drama on any plate. Takes confidently to high heat and bold flavours.
Pack details
- Weight: 350–500g per fish
- Quantity: 1 whole fish per pack
- Catch: wild
- Origin: Oceania, Australia and parts of southern South America
- Storage: keep at −18°C; defrost in the fridge before cooking
How to cook whole red snapper
- Whole-roast: 200°C for 22–28 minutes stuffed with lemon, ginger and chilli.
- BBQ: score the skin, grill 7–8 minutes per side.
- Steam (Asian-style): 18–22 minutes with ginger, soy and spring onion.
- Caribbean braise: in a coconut-and-tomato sauce with thyme, allspice and Scotch bonnet.
- Pan-fry whole: 6–7 minutes per side, finish with garlic-butter and lime.
Pair with a chilled Riesling or a tropical-fruity Sauvignon Blanc.
Sourcing and delivery
Wild red snapper from Oceania, Australia and southern South America. Dispatched frozen from our UK warehouse in insulated packaging.
