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Beche De Mer
(Sea Cucumber - Trepang)

Lutjanus are Seaperches.

Habitat: Saltwater and estuarine. Often caught near reefs, but some species more common on offshore trawling grounds

Angling for Bigeye Snapper | Snapper Fishing :

Saltwater Fish - What bait to use for fishing - a list of saltwater baits with the main "diners" who will be tempted.

Cooking Bigeye Snapper:

Most seaperches have superb white flesh and a delicate, yet generous, flavour. They can be prepared in a wide range of ways including grilling, poaching, deep frying, shallow frying, baking and steaming.

Simple pan-frying allows for a range of different flavours and textures to be utilised. Seaperches are often large, but the smaller fish are excellent baked whole (gilled and gutted).

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.

Buying
Snapper is sold whole (gilled and gutted), in cutlet, steak and fillet forms. Other breams are generally sold whole (gilled and gutted), only occasionally as fillets, usually already skinned. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell. Flesh colour varies from the creamy pink of snapper to the pinker flesh of yellowfin bream, tarwhine, and pikey bream all of which may have some dark veins showing. Black bream’s flesh is slightly greyish and frypan bream’s has a yellowish tint.

Storing
Make sure whole fish is scaled, gutted and cleaned thoroughly as soon as possible (completely remove the lining of the abdominal cavity and the white fat along the abdominal wall). Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

Cooking & Serving
Breams are best steamed, poached, pan-fried, baked, grilled or barbecued. They’re a good plate-sized fish cooked whole and the bones (especially of snapper) make excellent stock. Snapper has a more delicate flavour than other breams and a slightly firmer flesh that breaks into large flakes, though larger fish tend to have slightly softer texture. The edible skin can be left on. All breams, including snapper, have a mild, sweet flavour, and are moist and relatively low in oil. Those which live in estuaries and rivers, notably tarwhine and black bream, can have a slightly coarser, muddy or weedy flavour, which can be balanced by cooking with soy sauce, ginger and other Asian spices.

SNAPPER RECIPES

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Recipes Suitable for this fish:

Red Snapper with Island Citrus Shrimp Ceviche and Lemon Beurre Blanc	Mussel and Red Snapper Soup	Vietnamese Snapper

Commercial operators are authorised to use baited traps and vertical lines, including hand lines and drop lines. Prior to 1999, most operators in the fishery used drop lines. 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. In 2010, one vessel used drop lines and six vessels used traps, reflecting the developing nature of the wider fishery grounds.

Catch

Gold-band snappers are the principal target of the fishery, comprising the three species Pristipomoides multidens, P. typus and P. filamentosus. Together, they comprise 52% of the total catch (Figure 2), with P. multidens being the most common. Other key species caught in the fishery are saddle-tail snapper (Lutjanus malabaricus), crimson snapper (L. erythropterus), red emperor (L. sebae) and cods (Family Serranidae) (Figure 2). There was very little change in 2010 in the species composition from 2009.

Byproduct species made up 9% of the overall catch in the fishery. As well as red emperor (Lutjanus sebae), byproduct species include small snappers (such as L. russelli and L. lemniscatus) rock cods (such as Epinephelus areolatus), emperors (such as red spot emperor, Lethrinus lentjan) and Robinson’s sea bream (Gymnocranius grandoculus).

Exporters, Importers & Processors, Wholesale & Agents of Snapper

More links about Bigeye Snapper

Australian Government - Australian Bureau of Agricultural and Resource Economics and Sciences (PDF file) - Australian Fisheries Statistics 2010/2011