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Snapper

Pagrus auratus
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Pargo

Of a golden-reddish appearance, the very popular Snapper fish have a large head, flesh with low oil content, and thick & firm scales. They are found in warmer waters around the North Island and in the Tasman Bay, living up to 60 years in a variety of habitats up to 150 metres deep, including reefs, muddy sea beds and sandy areas. Snapper fish are incredibly popular for recreational catch, this using up over 40% of New Zealand's total catch allowance. Snapper meat is very tender, with slightly pinkish flesh and a sweet, mild taste, rendering it suitable to a large range of cooking options.

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Barbequeing

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Smoking

Nutritional Information per 100g

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Frying

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Marinating

Energy

460kj

Protein

20.1g

Total Fats

3.2g
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Baking

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Curries

Carbohidrates

0.3g

Sugars

0.3g

Sodium

78mg
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Poaching

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Soups

Characteristics

Seasonality

Weight

1 - 2.5kg

Length

30 - 50cm

Useful life

24 months

Not Caught

Caught

Peak Season

Snapper comes: Whole, Dressed, Fillets.

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Jan-Dec
Apr-Sep

Fresh Snapper fillets, skinned and boned

Whole Snapper with garlic & dill butter sauce

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