Maori Name: Tāmure
Latin Name: Pagrus auratus
Weight: 1–2.5kg, up to 19kg
Length: 30–50cm, reaching 100cmFamily:
Snapper are members of the Sparidae family (seabreams, snappers).
They are most common around the North Island and upper South Island, especially in Tasman Bay. The species is one of the largest and most valuable coastal fisheries. Snapper 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 metres 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 of our snapper stocks are stable or increasing.
A rapid increase in Snapper numbers at the top and West Coast of the South Island led the <link mpi.govt.nz/news-and-resources/consultations/review-of-fisheries-sustainability-measures-for-1-october-2016/ - external-link-new-window "MPI Announcement">Minister for Primary Industries to announce </link>in September 2016 a significant increase in the catch limit for Snapper in that area , with recreational catch increasing from 90 to 250 tonnes and commercial from 200 to 250 tonnes.
Snapper are caught all year, but mainly from October to March/April, off both the east and west coasts of the North Island, in Tasman Bay and in Golden Bay. Premium quality fish are caught by longline. Snapper are also caught by trawl or Danish seining.
Snapper has tender white-to-pinkish flesh with a sweet, mild flavour and is highly versatile in cooking.
Try poaching it; cooking it on the bbq; baked; in a curry; marinated; smoked; using it in a soup/chowder; or frying snapper.
All Snapper 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 is a good source of Iodine, Phosphorus, Selenium, Niacin (vitamin B3), Vitamin B12 and Vitamin D; and a source of Magnesium, Potassium and Thiamin (vitamin B1).
Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.