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Snapper Fillets – Wild-Caught | New Zealand | 250g
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East Rock wild-caught Snapper fillets, 250g. Traceable to vessel and area. Firm, moist, and mildly sweet: one of New Zealand's most popular eating fish. Try our Roasted Snapper with Fennel and Tomato recipe for inspiration.
Description
About this cut:
Wild-caught snapper from East Rock, Gisborne, New Zealand. A NZ table fish: firm, moist, and mildly sweet. Versatile for baking, steaming, pan-frying, and grilling. Caught by small inshore boats off the Gisborne coast.
Where it comes from:
East Rock, Gisborne, New Zealand. Wild-caught, traceable to vessel and area.
How it gets to you:
Landed by East Rock in Gisborne, New Zealand, and blast frozen. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Pan-fry in butter or oil over medium-high heat for 3 to 4 minutes per side. Bake at 180°C for 12 to 15 minutes. Steam whole for 8 to 10 minutes with ginger and soy.
Good to know
- Origin: Gisborne, New Zealand (East Rock)
- Allergen: contains fish
- Wild-caught; traceable to vessel and area
- 250g per fillet; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Nutrition: reference values per 100g from the New Zealand Food Composition Database. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Seafood range.
Frequently asked questions
New Zealand snapper has firm, moist white flesh and a mild, slightly sweet flavour. It is one of the most widely eaten table fish in New Zealand and takes to almost any cooking method without special handling. Each fillet weighs 250g and serves one as a main course. Pan-fry it for 3 to 4 minutes per side, or bake at 180C for 12 to 15 minutes.
The Meat Club's snapper is wild caught rather than raised. East Rock land it off the Gisborne coast of New Zealand's North Island using small inshore boats on short trips, and every fish is traceable to its vessel and catch area. Fillets are blast frozen and shipped frozen to Singapore. Each pack holds one 250g fillet, delivered free next day on orders before 2pm.
New Zealand snapper and red snapper are different species. New Zealand snapper does not belong to the true snapper family and sits closer to sea bream, giving it a firmer, less flaky flesh than the tropical red snappers sold across much of Asia. Both are mild white fish that suit steaming and roasting. Our fillets weigh 250g and bake in 12 to 15 minutes at 180C.
Snapper steams well because the flesh stays moist and keeps its shape. Thaw a 250g fillet overnight, lay it on a heatproof plate with sliced ginger and spring onion, and steam over rapidly boiling water for 8 to 10 minutes until it flakes at the thickest point. Pour over hot oil and light soy to finish. Scatter coriander on just before it goes to the table.
One 250g snapper fillet is a main course portion for one adult, so a family of four needs four fillets. Buying 3 packs saves 5% and 5 packs saves 10%. Each fillet freezes separately, so you can thaw only what you need and hold the rest at minus 18C. Younger children usually eat around half a fillet each.
