Lane Snapper

Lane Snapper (whole fish)

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Article number: Fishes
Unit price: €23,35 / Kilogram

The lane snapper ( Lutjanus synagris ) is common in large parts of the Atlantic. However, he prefers coral reefs and places with a lot of vegetation and a sandy bottom.

Like the red snapper he makes in groups above coral reefs mainly on squid, molluscs and crustaceans. The taste of the lane snapper is very similar to that of the sea bass. The fish meat is a bit like the redfish, but is much firmer in terms of structure.

The supply of the lane snapper is much less erratic than the red snapper. This has made it possible that this species is easier to catch than the other snapper species because it is more aggressive and less alert or gear. The animals are caught with line and hook.

Before you order please contact us to avoid disappointment, because it remains a wild fish and so there is a chance that there is sometimes very little supply or that only very large or small fish are landed.

Do not forget to order a coolpack immediately.

 


Antillean snapper

We know from experience that Antilleans are very fond of good food, but we have the impression that the Antillean kitchen in the Netherlands is undervalued and we would like to do something about it.

The red snapper is a fish that does not occur in our waters - in the waters of Dutch municipalities in the Caribbean, but not in the North Sea.

Antilleans know the fish as Piska Korá (literally translated 'red fish') and it is one of the most eaten fish species in the Antilles. This is a fairly simple recipe for this beautiful fish with a matching Antillean frame.
  • 1kg red snapper
  • 3 cloves of garlic
  • juice of 1 lime
  • salt
  • sunflower or peanut oil
The framing sauce
  • 1 red pepper, diced
  • 1 onion, chopped
  • 1 tomato, in cubes
  • 1 madame jeanette pepper
  • 1 tablespoon of butter + 1 tablespoon of oil in which the fish is baked
  • 1 stock cube
  • 1 cup of water
Clean the fish well. Remove any scales with a knife (wet the fish first, so that the whole kitchen does not sit under the scales!) And remove the intestines (or indicate this when ordering). Rinse the fish, pat dry with kitchen paper and sprinkle with the lime juice. Sprinkle with salt and let it dry well!

Put the cloves of garlic in a cold frying pan and add a large layer of oil. Heat the oil and remove the garlic when it starts to discolour. Do not use the garlic again. (this is not to stick the fish to the bottom of the pan and for extra flavor)

When using whole fish, carve the sides of the fish three times with a knife, so that all pieces are cooked equally quickly.

Fry the fish at medium temperature until the outside becomes crispy.

For the sauce, heat 1 tablespoon of the oil in which the fish baked with 1 tablespoon of butter.

Add the onion and paprika and cook for 5 minutes on a low heat. Now add the tomato, the water and the stock cube.

Let the sauce cook for about 30 minutes. Optionally add a Madame Jeanette pepper for extra flavor and heat.

Serve the fish with fried banana, rice or funchi.

ron: Antillean Food - hopi dushi

 

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