Snapper

A Snapper’s Journey to a Dinner Plate

Snapper, an exquisite saltwater fish with an abundance of flavour, is considered a delicacy enjoyed by many. Although much of the snapper that reaches the dinner plate is found in the wild, farmed snapper is becoming a popular alternative due to its affordability and consistent availability. Harvesting and delivering farmed snapper is a lengthy process involving expertise from industry professionals across the globe. In this blog post, we explore the complex journey of a snapper from the farm, to the market and finally, to a dinner plate.

The Farmed Snapper Industry

Snapper are farmed in a variety of ways, but the two primary production systems are off-bottom farming and on-bottom farming. Off-bottom farming involves the suspending of cages and nets in the water column, and on-bottom farming involves the placement of nets on the seafloor.

For off-bottom farming, grow-out operations take place nearshore, in sheltered waters, and in sheltered bays, estuaries and lagoons. Hatchery-reared subadults are transferred to larger, suspended cages for the grow-out phase. High stocking densities are common in this production system, with between 10 and 20 000 juveniles per cage (depending on species) and up to 200 000 per hectare. Off-bottom farming is also beneficial for farmers, as the floating cages are constantly moving and being replenished with fresh seawater and oxygen, protecting the snapper from potential water-borne diseases and parasites.

For on-bottom farming, small snapper juveniles are stocked in specially designed grow-out equipment placed in protected zones and shallow nearshore areas. The cages are positioned on the sea floor, close to the surface to ensure adequate oxygen exchange. As the snapper grow and increase in size, they need to be transferred to bigger, deeper cages. On-bottom farming is not as common a practice as off-bottom farming, due to the greater labour requirements and the associated higher costs.

Farmed Snapper Care

In order to maintain a safe and healthy environment for farmed snapper, farmers must carefully manage thermal, nutritional and health regimes. Regular monitoring of oxygen levels and temperature is critical for survival. In order for snapper to maintain optimal health, it is important for farmers to provide them with sufficient nutrition. Supplemental feed is typically delivered via a floating feeder with a built-in timer system that dispenses feed into the water column at pre-set intervals. This feed should be well-balanced with the necessary levels of vitamins, minerals and proteins required for healthy growth.

Additionally, farmers must adhere to strict sanitary codes and standards to avoid disease outbreaks. This may involve regular testing for parasites as well as implementation of biosecurity protocols. Some farmers even deploy closed-loop systems with separate water supply to ensure farmed snapper are isolated from their wild counterparts and the risk of disease transmission is minimised.

The Harvest and Processing of Farmed Snapper

Once farmed snapper reach the appropriate size and weight, they must be harvested and processed for sale. The harvesting process is crucial for maintaining safe and optimal conditions for both the snapper and the environment. In order to avoid damaging the fish and their surrounding habitat, fishing operations must be done with utmost care.Fish

One common method of harvesting is the use of seine nets, which are either towed or anchored using floats, to corral the snapper in a controlled area. The fish are then removed from the water gently and placed into provided bins. After harvesting, the snapper is immediately transported to the packaging facility or processing ship, so they can be processed to the customer’s specifications.

Snapper is generally processed into two different products: fresh or frozen. Fresh snapper is immediately cooled and placed in an ice slurry to ensure the quality and freshness of the product. Meanwhile, frozen snapper is individually quick-frozen (IQF) to maintain flavour consistency. IQF is processed by submerging the fish in a liquid nitrogen solution, which rapidly cools the snapper and prevents discoloration and moisture loss. The IQF processes also optimises the shelf-life of the product, which allows for longer shipping distances.

After processing, the snapper should be further inspected for any damaged scales, bone fragments, worm parasites and discolorations, before being packed and shipped to the market.

Snapper Distribution

Snapper are distributed in both local and international markets. Local markets can include restaurants, retail stores, and supermarkets. In the local market, snapper is usually sold as whole fish or individual fillets. International destinations, on the other hand, often require a more specialised distribution model. Fully processed snapper fillets are distributed in containers or palletised boxes via airfreight or seafreight.

The use of insulated containers saves energy costs, while providing superior protection against heat and moisture. Switching to refrigerated containers is also recommended when long distances are involved, as they can maintain the chill temperatures required throughout the journey.

The Snapper on a Dinner Plate

Finally, the snapper reaches the dinner plate, ready to be enjoyed by family and friends. The hard work of fishing, processing and transportation can now be appreciated as chefs and home-cooks prepare and serve the snapper in a variety of recipes.

From aquaculture systems and local markets to international shipping and home kitchens, it takes expertise and knowledge to get snapper from the farm to the dinner table. Further research is also needed to ensure that farmed snapper production can continue in a sustainable manner while protecting the environment. When done right, snapper can be a valued addition to our diet and way of life, enjoyed by all.