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Whole Snapper

Gilled Gutted and Scaled | Approx 700g

$16.50 NZD

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

⭐⭐⭐⭐ 4.3 star reviews

Ready to cook whole, 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.

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

Pickup available at Seafood Bazaar, Hamilton

Usually ready in 24 hours

Snapper Gilled Gutted & Scaled Approx 700g

Product Details:
- Semi-firm flesh with large flakes
- Low oil content
- Gilled, gutted, and scaled
- Ready-to-cook whole

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

Recipe: BBQ Whole Snapper with Chilli & Lime

BBQ Whole Snapper with Chilli & Lime

Enjoy a fresh, flavorful snapper straight from the BBQ, infused with lemongrass, kaffir lime, and a zesty chilli-lime dressing. Perfect for a summer dinner with family and friends!

Ingredients

1 x 1kg GGS Whole Snapper
1 stick lemongrass, trimmed, cut in half and into 5 cm lengths
4 cloves garlic, bruised
6 kaffir lime leaves, torn
1 sliced green onion (for garnish)
Fresh coriander sprigs (for garnish)
Steamed Jasmine Rice
½ cup sweet chilli sauce
½ cup lime juice
1 teaspoon caster sugar
⅓ cup light soy sauce
2 cm piece of ginger, finely grated
1 ½ tablespoons fish sauce
2 tablespoons peanut oil
2 tablespoons chopped fresh coriander

Method

Preheat the BBQ to medium-high heat with the hood closed.
Wash the fish inside and out, pat dry, and make 3 shallow cuts through the thick part of the fish.
Place a large sheet of baking paper in the centre of a large sheet of foil and place the fish in the centre.
Fill the cavity with lemongrass, garlic, and lime leaves. Season with salt and pepper.
Fold up the baking paper and foil to seal the fish. Place on the BBQ and cook for 20–25 minutes, turning once.
Meanwhile, make the dressing by combining sweet chilli sauce, lime juice, caster sugar, soy sauce, ginger, fish sauce, peanut oil, and chopped coriander in a jug.
Once cooked, remove the fish from the BBQ, transfer to a serving plate, and drizzle with the dressing.
Garnish with sliced spring onion and coriander. Serve with steamed Jasmine rice.

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

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

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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 subtitle 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