Snapper Pagrus auratus

Snapper are predominantly caught in the coastal waters around the North Island and the northern half of the South Island, up to 150 metres deep. They are considered one of the largest and most valuable coastal fisheries.

Deep-bodied with long pectoral fins, snapper have a rusty red back with iridescent blue spots, fading to a silver belly.

When cooked they have a medium texture and thick flakes of white flesh. Snapper can be poached, barbequed, baked, marinated, smoked, fried and used in soups/chowders.
Nutritional Information
PER 100G
Energy kJ/100g 382
Protein (g) 19
Total Fat (g) 1.6
Saturated Fat (g) 0.4
Carbohydrate (g) 0.3
Sugars (g) 0.3
Sodium mg/100g 98

  • WHERE WE CATCH

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  • AVAILABILITY

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Also known as

NZ: Schnapper, Bream, New Zealand Golden Snapper, Brim
CA: Dorade Royale
CIS: Karas Zolotistyi
FR: Dorade
IT: Pagro Aurato
NL: Gilt Head Bream

Nutritional Information
PER 100G
Energy kJ/100g 382
Protein (g) 19
Total Fat (g) 1.6
Saturated Fat (g) 0.4
Carbohydrate (g) 0.3
Sugars (g) 0.3
Sodium mg/100g 98

Recipes

From the sea to your plate, we’re always looking for new ways to make the most of our beautiful New Zealand seafood. Check out some mouth-watering recipes from Sanford and Sons and try something new tonight!