Snapper (Pagrus auratus) is a member of the sea bream family. They are a golden pink to reddish colour, with many small blue spots on their upper sides.

Snapper Fishery

Snapper are found in New Zealand's warmer coastal waters - particularly in the northern North Island and Bay of Plenty regions. This fish is mainly taken by bottom longline or trawling, generally from depths of 10-100 metres.

Longlining is the favoured method as it can result in a high value product suitable for the fresh-chilled or live fish trades.

New Zealand's snapper fishery is managed by strict quotas, which allow only a set amount of snapper to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 6,357 metric tonnes for the 2009/10 fishing year.

For more information on quotas see Management and Sustainability.

Snapper Exports

Total exports of snapper in the year ending December 2009 were worth $NZ 36 million.

Australia is our largest market and account for 60% of these snapper exports. The rest of the export goes mainly to the United States and Europe.

Snapper Meat Quality

Snapper has a tender white to pinkish flesh with a sweet, mild flavour. It can be cooked in practically every way, or alternatively served raw as sashimi.

For meal ideas using snapper check out the Recipes.