Smoked Snapper

As an oily fish, Snapper, or Tāmure, might just be even more delicious when it’s smoked. Cured the night before smoking, our Snapper is sent off to one of the oldest smoke houses in Auckland.

There, the Snapper is smoked in the traditional way by the fragrant smoke of manuka wood burning slowly in the hot smoke chamber. After smoking, the meat is a beautiful rusty red with golden brown touches, that holds its shape yet is still meltingly soft. The Smoked Snapper takes on a natural hot-smoked flavour, and has become a favourite among our customers.

Smoked Snapper – like any smoked fish – can be used in many ways and in many dishes. Break it up and mix in with soft cream cheese for a moreish dip, add to a seafood platter, or stir through a risotto with some fish stock and celery for sweetness. Or just flake the Smoked Snapper and eat it with your fingers straight from the pack!

We also have fresh Snapper for sale, in both Fillets and Whole fish.

Order your Smoked Snapper online from Sanford and Sons for the freshest fish and seafood delivered from the dock to your door, or browse our range to find the perfect seafood for your dish. See our recipes for easy and delicious meal inspiration.