Wild South - Red Snapper - Fillets - Snap Frozen - Australian
Red Snapper fillets from Neptune Island in the Southern Ocean is considered one of the finest table fish in the world. This pure Wild product provide a beautiful wild & clean taste, tender and moist flesh which only the pristine Southern Ocean can provide.
This true Red Snapper is certified to source at Neptune Island by the Marine Stewardship Council, a global body which provides you with traceability back to the fishing boat it was caught on. The MSC Certification also provides you with confidence the product is genuine Wild Sustainable Seafood.
When cooking, crumb, or steam with spring onions, soy, lemon, & ginger.
- Wild South Seafood is wild caught from Australian Southern Ocean
- A super soft premium table white fish - ideal for whole family. It is cooked either gently in apan with a little butter, or crumbed for the little ones, or steam (our favourite soy & ginger recipe below).
- Even though this is snap frozen when caught and filleted on the fishing boat when thawed (in fridge over night) it may surprise you how fresh and soft it is, and even considered fresher than other 'fresh' fish you may buy. This comes with our money back gurantee.
- The fish is collected from a community of boats when they pull up at the wharf, beautifully hand filleted with care, packed into 2 person sized fillets, vacuum packed and immediately individually quick frozen. All within a few hours of coming off a boat.
- Red Snapper are so named for their beautiful red skin. They have a firm, slightly oily white flesh that can withstand cubing, cutting and dicing.
- Key Features
- Defrost in fridge overnight before use
- Approx 4-5 fillets
- Click here for recipe and cooking times
- More recipes...
Easy recipe: Snapper fillets – steamed with soy and ginger
1 lb red snapper fillet
1 tablespoon light soy sauce
1 tablespoon sugar
1 teaspoon fresh ginger, finely grated
1 garlic clove, minced
1⁄8 teaspoon black pepper
1⁄8 teaspoon salt
Combine soy sauce, sugar, ginger, garlic, pepper and salt.
Arrange fish on steaming rack.
Brush fish with soy-ginger mixture.
Place rack over boiling water.
Steam 10 minutes or until fish flakes when tested with a fork.
Brush occasionally with soy-ginger mixture.