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Beche De Mer
(Sea Cucumber - Trepang)

Also known as Rosy Snapper, rosy jobfish (Qld, WA); rosy job (NT); crimson jobfish

King Snapper or Rosy job fish grow to more than 100cm (6.5kg) and take almost 2 years to reach sexual maturity. They are 46-47cm in length at maturity. They are rosy-pink over the back fading to a pinkish-white belly. The leading edge of each scale is dull blue and the margin is golden, giving the fish a distinctly speckled appearance. Their dorsal and pectoral fins are flushed with yellow.

King Snapper can be found over and near rocky and coralline reefs of the outer continental shelf and upper slope in depths of 90-360m. They are widely distributed through warm waters of the Pacific and Indian Oceans. In Australia they occur from northern New South Wales northward through Queensland coastal waters to the Torres Strait. Their occurrence is irregular along the Great Barrier Reef.

Tropical snappers belong to the family Lutjanidae, along with red emperor and sea perches.

Crimson Snapper (Pristipomoides filamentosus)
French: Vivaneau
German: Schnapper
Italian: Lutiano
Spanish: Huachinango
Japanese: Kinme Himedai; Ohimedai
Hawaii names: Paka

Fishing for King Snapper | Snapper Fishing :

Snapper are structure dwellers, they feed over particular areas of reef, gravel or broken bottom and to catch them consistently, offshore anglers must know some of these places. Snapper can be found over a range of habitats although most of these locations have a hard bottom. High profile reefs are the first choice in most areas. The edges around the reef, particularly the place where hard reef meets mud or sand are always very likely snapper spots. The reef itself is also a good location as snapper will work over most of the reef. Broken bottom featuring gravel, or mud and rock are also highly productive. These rubble areas seem to be favoured by intermediate class fish from just legal up to two kilograms.

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Cooking King Snapper:

Snapper comes in many sizes, making it very versatile. It is excellent as a buffet piece, whole, filleted or as cutlets. Snapper is superb smoked and is also becoming popular for sashimi. Sold mainly whole (gilled and gutted) and occasionally in fillet form (usually skinned). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for yellowish-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

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King Snapper are Wild caught. Commercial operators are authorised to use baited traps and vertical lines, including hand lines and drop lines. Droplining hooks are baited with squid, pilchards or cuttlefish. During 1999-2000, there was an industry-wide change to trap fishing, with only one operator using drop lines in 2002. In 2004, there was a reversal of this trend when many operators went back to drop lines; but by 2009, most operators were again using traps.

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Australian Government, Australian Bureau of Agricultural and Resource Economics and Sciences - Australian Fisheries Statistics. Sea-Ex Worldwide Trade Seafood Industry Directory of companies and contacts who are Exporters, Importers & Processors, Wholesale & Agents of Snapper

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