new zealand snapper

new zealand wild-caught snapper


SPECIES: Pagrus Auratus


COMMON NAMES:  New Zealand Tai Snapper, Tamure, Porgy, New Zealand Snapper, Australasian Snapper, Silver Seabream. Māori Name: tāmure



600-800 grams
  > Whole
  > Scaled/Gutted 

TASTE, TEXTURE AND PREPARATION: Snapper has tender, semi-firm white-to-pinkish flesh with a sweet, mild flavor and is highly versatile in cooking. It has a low oil content and coarse flakes; excellent for most cooking methods including whole and smoking. Also try sushi or sashimi, poaching, BBQ, baked, marinated, or fried.

Controlled by the New Zealand Quota Management System to ensure sustainability.


about new zealand snapper

New Zealand's top species for export , Snapper is considered by many as the premier inshore species. Golden-pink to tones of red above, flecked with blue spots, with the color paling to white on the belly. Snapper have a large head, strong teeth, and moderately firm scales. Snapper belongs to the sea bream family and all begin life as females. During their third and fourth years of life, about half of them change sex, balancing the adult population evenly between male and female.

Snapper are most common around the North Island and upper South Island, especially in Tasman Bay. They extend over a wide variety of habitats, including reefs as well as sand and mud bottoms. Juveniles range over large areas in water five to 50 meters deep. Adults are uncommon at depths of more than 100 metres. They group-spawn several times in spring and summer. The young live inshore in summer, in shallow, sheltered habitats, but move offshore in winter. This movement continues throughout their life. Snapper are slow-growing, long-lived (up to 60 years), and migratory.


Snapper is managed under the Quota Management System (QMS). Snapper abundance is monitored using commercial catch rates, catch-at-age sampling, trawl survey information and abundance estimates from the recapture of tagged fish. Most New Zealand snapper stocks are stable or increasing.