Snapper are an all-time favourite with mild flavours, versatile for cooking

Snapper are an all-time favourite for recreational fishers, offering a large chunky body and mild flavours that work well across a wide range of recipes. Snapper are also a really healthy option boasting a low-calorie, high-protein flesh that contains essential amino acids as well as Vitamins D and E. Western Australia’s pristine coastline ensures the fish are among the best you can buy, so always buy local.

Don Hancey’s Cooking Tip
Snapper is such a tasty fish and can be cooked in a myriad of ways from salting whole and baking, to adding it to a West Australian seafood “Hotpot” with prawns, scallops and crab. They also make a great creamy seafood pie (add a splash of WA riesling or chardonnay for the ultimate flavour sensation). A classic way to prepare, cook and eat snapper is called “en papillote”. Wrap the fillets in baking paper parcels with garlic, tomato, zucchini and butter, plus a sprinkle of lemon myrtle, and bake for 15 to 20 minutes. It takes a few more minutes of preparation time than simply grilling the fillets, but when you open the parcels the aroma and flavours from the juices are exquisite.

Winter recreational fishing is a large part of what the Gascoyne Coast Bioregion offers tourists. Tourists can experience fishing tropical snappers in this region or even pink snapper in Shark Bay. The Brownstriped snapper and Crimson snapper is available to fish all year in the Pilbara and Kimberley regions.

The Gascoyne Demersal Scalefish Fishery (GDSF) and Shark Bay Beach Seine and Mesh Net Fishery have operated in the bioregion since the 1960’s and provide a significant proportion of snapper to Western Australia. They fish for pink snapper and goldband snapper as well as other species of fish.