Pink Snapper (Pagrus auratus) are wild caught and line caught in the Great Australian Bight and also found in warm to sub-tropical waters around Australia and New Zealand. Pink Snapper is prized for its delicious taste and fine table qualities. Pink Snapper is slow growing and long lived and they are available year-round, though supply is greatest in the winter months.
Due to the nature of this produce weights listed are approximate only, final weight will be calculated on the day of delivery with difference in price refunded or charged
Australian Pink Snapper numbers are considered to be extremely healthy at present and are managed by the South Australian Government (PIRSA). Management actions implemented for the fisheries, include area closures to protect spawning stocks and seasonal closures.
Iki Jime (also spelt Ike Jime) is a humane way to kill a fish. The technique originated in Japan by Tuna fishermen, but is now in widespread use. A sharp knife, screwdriver or specially designed tool is inserted into specially marked spot, usually located slightly behind and above the eye, thereby causing immediate brain death because it disconnects the brain from the nervous system. The fish is killed immediately and it will go limp. Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet. This method is considered to be the fastest and most humane method of killing fish.