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Frozen snapper is another awesome choice—it’s light, flaky, and holds up beautifully in a ton of dishes, from classic oven bakes to spicy curries. Here’s everything you need to know to make the most of it:
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1. About Snapper
•Popular types:
•Red Snapper (most common globally)
•Golden Snapper / Pink Snapper (common in Australia)
•Flavor: Mild, slightly sweet, firm texture with moist white flesh
•Great for: Baking, grilling, frying, steaming, stews
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2. Buying Frozen Snapper
•Forms available:
•Fillets (skin-on or skinless)
•Whole cleaned snapper (scaled and gutted)
•Where to get it:
•Aussie supermarkets: Woolworths, Coles, Aldi
•Fishmongers & online stores: Aussie Seafood Houses, FishMe, The Fish Shoppe
•International: Costco, Wild Fork, Trader Joe’s, Fulton Fish Market
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3. Storage Tips
•Store at 0°F / -18°C or below
•Keep in vacuum-sealed or airtight bags
•Use within 4–6 months for best taste and texture
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4. Cooking Frozen Snapper
Thawing (recommended):
•Thaw overnight in fridge
OR
•Quick-thaw in a sealed bag under cold water (15–30 minutes)
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Cooking Methods
Oven-Baked (simple + healthy):
1.Thaw fillets or use frozen
2.Preheat oven to 400°F (200°C)
3.Place snapper on baking tray with olive oil, lemon slices, garlic, salt, pepper
4.Bake:
•Thawed: 12–15 min
•Frozen: 20–25 min
5.Internal temp: 145°F (63°C) or flakes easily
Pan-Fried Snapper:
1.Thaw + pat dry
2.Lightly flour + season
3.Fry in oil 2–4 mins per side
4.Serve with lemon butter, capers, or garlic herb sauce
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