Snapper has a lean, firm texture. The flesh is white, delicate and mild and it’s tinted pink from its red skin. It is moist, and has a mildly sweet and fresh taste. Line caught in the Abrolhos by Hayden McTaggart, well presented and well handled
mild, sweet and fatty scalloping flesh is perfect for steaming, in batter or crumb, it’s ideal for deep-frying, which is, in effect, steaming the fish
G.M. Sharp, Albany
Goldband Snapper line caught Exmouth
Saltwater Barramundi wild caught from Darwin
Atlantic Salmon from Houn Valley, Tasmania
Shark Bay Tiger Prawns from Corriea Bros and
large Shark Bay/Abrolhos Scallops from Farwest Seafoods.
Redfish, supporting local fishers, local companies & local jobs.
Our portion sizes are average 190g for fish fillets