Red Snapper Skinless Portions

Specs: Cleaned and cut into skinless fillet portions.

IQF at -40°C, Vacuum Sealed

Type: Seawater Fish

Pack: 1/2 Kg

Pieces: 1 or 2 per pack

RecipeChilli and Cinnamon Grilled Red Snapper.

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Availability: In stock

Rs. 790.00



Also known as: Tamushi, Tambusa, Kalavayan, Seppilli, Vekkattai, Thokkal, Pullikarayan Noolani
Scientific Name: Lutjanus campechanus  
Similar to: Grouper, Sea Bass
Cooking Styles: Steam, pan fried, slow simmer curries

Red snappers are high in protein, low in fat and are an excellent source of Omega 3. Snappers found near reefs and weed tend to be a red bronze, whereas snapper from muddy harbours tend to be pale pink. Snapper lends itself to many fish recipes, and is popular cooked whole or fillet with skin on. Here we have the skinless fillet cut into portion sizes- now pan frying or crumbed and deep frying them is a breeze.

Why not try this recipe when you next order our Red Snapper Portions - Chilli and Cinnamon Grilled Red Snapper

Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.

  • Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the fresh frozen product.

  • Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.

  • Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.

  • Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

  • Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.


Customer Reviews (1)

Out of this world !!Review by Prakash
I simply had to write this review. The quality of this product was simply out of this world. Amazing freshness and flavour !! Even my mother who is a staunch supporter of buying from the local fish monger, is slowly getting converted to a fishvish fan.

Keep up the good work team.


Thanks for reviewing and rating our product.

Fishvish Team (Posted on 2/17/2017)

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