Snapper is one of the most popular and recognisable fish families in Australian and tropical waters worldwide. The term covers numerous species, though in Australia it most commonly refers to Australasian snapper (Chrysophrys auratus), a prized eating fish found along the southern coastline.
Snapper has firm, moist flesh with a clean, mildly sweet flavour that suits almost any cooking method — baking whole, pan-frying fillets, grilling, steaming, or using in curries and soups. It’s a staple at fish and chip shops and a favourite for home cooks. Whole snapper baked with herbs and lemon is a classic preparation.
Snapper is available year-round from both wild fisheries and aquaculture, though availability and size can vary seasonally. It’s one of the benchmark species against which other white-fleshed fish are compared.
How it's made
Nutrition (per 100g)
1 fillet is about 218 g — roughly 220 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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