The snapper is one of the most highly prized species of saltwater fish in southern Australia. Snapper are found both in our bay and in open waters. They put up a good fight to any fisherman.
Snapper are a handsome fish. Adults are usually reddish brown on the head and upper body, with bright blue spots on the upper sides. The lower part of the body and belly is pale pink to silver. In later life some large snapper develop a hump on their forehead and/or the snout which becomes fleshly and protrudes.
Juvenile snapper appear to remain in nursery grounds around shallow reefs for the first few years of their life, but after that they are increasingly likely to move seasonally into deeper waters and/or along the coast. Snapper are mainly caught from boat but there are often some great examples caught from the piers and jetties around the area. Portarlington, Queenscliff, Barwon Heads and Point Lonsdale piers record good catches. Even anglers fishing off the beach can snatch a good snapper.
Snapper is the prime target species for local bay anglers. To help maintain the quality of snapper, angling and to promote fair sharing of available snapper stocks between different user groups, a daily bag limit of five snapper of 40cm or more and 10 snapper below 40cm, per person, has been introduced for all Victorian waters. There is also a minimum legal size of 27cm. Some fishermen believe the best snapper fishing is done just before a full moon.
Snapper are predators; they will feed on any of a wide variety of food items found on or near the sea floor. They will readily eat small crabs, other small crustaceans, and polychaete worms. Snapper feed at any time of the day or night and at any stage of the tide. However, best fishing results are at dawn and dust. These fish like living around reefs and in large schools.
Snapper are great eating, they are best baked or grilled. One tasty idea is wrapped in foil with herbs and citrus juice and thrown on hot coals to make a beautiful meal of this fish.
Ensure you check with authorities before taking any seafood from our waters as rules and regulations often change on a regular basis, including where you can fish and even what bait you can use
Intown’s Grilled Snapper with Cranberry Sauce
This recipe is very tasty and easy to prepare; you can usually find semi dried cranberries in the supermarket near the dried fruits and nuts.
You will need for 4 people, 600 grams of snapper fillets, 1 tablespoon of olive oil, juice of 1 lime, ground black pepper, 4 finely chopped shallots, 2 teaspoons of Worcestershire sauce, 1 teaspoon of sugar, 1 cup of semi dried cranberries, 3 tablespoons of red wine vinegar, some water.
In a small saucepan bring Worcestershire sauce, sugar, and vinegar to the boil, you might need to add some water to keep the mixture a sauce consistency. Add the cranberries and simmer.
Mix the lime juice, pepper and olive oil then brush on the snapper fillets. Grill or BBQ until lightly brown. Sprinkle with shallots and then smother with the rich red sauce. Serve with fresh salad or plain rice. It is very very tasty.
