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Snapper Fillets

Scaled Skin On & Boneless | per 100g

$5.09 NZD

Snapper Fillets

Scaled Skin On & Boneless | per 100g

$5.09 NZD $50.90 NZD/kg

⭐⭐⭐⭐ 4.3 star reviews

Ships from Hamilton – order by 1pm for next-day delivery.

Skin on & boneless Snapper with the scales also removed this is ideal for serving up a delicious crispy skin meal. Snapper is a New Zealand favourite with semi-firm flesh and large flakes when cooked. Low in oil, ideal for frying, baking, coating, deep frying, or eating raw.

Reccomended Portion: 250g Per Adult

In stock, order before 1pm for next day delivery.

Minimum order: 500g (5 units)

Pickup available at Seafood Bazaar, Hamilton

Usually ready in 24 hours

Snapper Fillets Scaled, Skin On & Boneless | per 100g (Minimum Order 500g)

Product Details:
- Semi-firm flesh with large flakes
- Low oil content
- Skin-on, scaled and boneless fillets
- Ready-to-cook

Perfect for:
- Frying
- Baking
- Coating or deep frying
- Raw preparations

Seafood Bazaar – fresh seafood delivered New Zealand wide.

Recipe: Crisp Skin Snapper with Chilli Soy

Crisp Skin Snapper with Chilli Soy

Pan-seared snapper fillets with crispy skin, drizzled with a spicy, gingery chilli soy sauce. Serve with steamed or charred vegetables for a quick, flavorful seafood dinner.

Ingredients

4 x 150 gram skin-on snapper fillets, scaled
100 ml oil (such as sunflower)
2 teaspoons sesame oil
1 long red chilli, finely chopped
1 tablespoon grated ginger
2 cloves garlic, crushed
80 ml light soy sauce
1 tablespoon honey
Salt & pepper, to season
Steamed vegetables, to serve

Method

Heat a pan over medium-high heat.
If the pan fits all fillets, use all sunflower oil; otherwise, cook in batches using half the oil.
Place snapper skin-side down in the hot pan and cook for 3–4 minutes until skin is crisp. Season flesh before turning.
Cook flesh side quickly until just cooked (about 1 minute). Set aside.
Add sesame oil, chilli, ginger, and garlic to the pan and stir quickly.
Add soy sauce and honey to deglaze the pan for about 1 minute.
Drizzle sauce over snapper and serve with steamed or charred vegetables.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Serves: 4

Recipe: Snapper with Lemon Risotto

Snapper with Lemon Risotto

Tender snapper fillets served with a creamy lemon-infused risotto, perfectly balanced with fresh spinach and a hint of paprika.

Ingredients

4 x 150 gram snapper fillets
1 L chicken or seafood stock
¼ C lemon juice
3 T olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
1 stalk celery, finely chopped
1 C arborio rice
¼ C white wine
Salt & pepper, to season
1 C baby spinach leaves
1 t ground paprika

Method

Bring the stock and lemon juice to the boil in a saucepan and keep hot.
In a fry pan, heat 2 T olive oil over medium heat and sauté onion, garlic, and celery for about 5 minutes until softened, without colouring.
Add the rice to the pan, coat with the oil, and cook until opaque, about 2 minutes.
Add the white wine and stir through.
Gradually add the hot stock ½ cup at a time, stirring regularly until the risotto thickens. Stir through the spinach and season to taste just before serving.
Meanwhile, coat the snapper with paprika and the remaining olive oil.
Fry the snapper over medium-high heat for about 2 minutes per side (start cooking the snapper around the same time as the last two ladles of stock go into the risotto).
Serve immediately with steamed green beans or broccoli.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Serves: 4

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Frequently asked questions

All seafood is individually vacuum-packed or sealed, then placed in insulated boxes with gel ice packs to ensure it stays cold and fresh during transit.

If the product title includes the word frozen then yes, otherwise all other seafood listings are fresh. All frozen seafood is flash-frozen at peak freshness immediately after processing, locking in flavour, texture, and nutrients.

Frozen seafood: Once thawed, do not refreeze; keep refrigerated and use within 24hrs.

Fresh seafood: Freeze as soon as possible and within 24 hours of delivery for best quality.

If no one is available at the delivery address, your order will be placed in the location on your delivery notes. We recommend leaving clear instructions for a shady cool spot to avoid spoilt deliveries.

Fresh seafood: Consume within 48 hours of delivery for best quality. Fresh Seafood may last up to 5 days from packing.

Frozen seafood: Can be stored at -18°C or below for several months, depending on the product. Check the packaging for specific storage periods.

Frozen seafood: Thaw in the refrigerator overnight or in a sealed bag under running cold water. Avoid microwaving or warm water.

Fresh seafood: Ready to use, keep refrigerated until cooking.

We reccommend:

Fish fillets: ~150–200 g per adult per meal

Tuna steaks: ~180–220 g per adult per meal

Whole fish (e.g., snapper, trevally): ~400–600 g per adult.

Cooked prawns or mussels: ~100–150 g per adult as a starter or snack

Crabs: ~300–400 g per adult if served as a main, or ~150–200 g per adult as part of a shared seafood platter