Emperor Steak
Emperor
Emperors live in a variety of habitats including coral reef lagoons, reefs, sand flats and gravel patches. Red emperors reach a maximum total length of at least 100 cm.
Emperor is a superb finfish to eat and its white, juicy flesh is delicious served either hot or cold. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying.
Emperor Skinless
Skinless cut is the main part of fish meat which is located above the spine. This method is cutting a torpedo-shaped fish that is made into four parts and separates the meat and spines of the fish and removes the skin. Emperor skin must be removed because this fish skin is a bit wet and very dirty if it is baked.This piece of fish meat is a thick part that is rich in flavor if cooked in the right way.
The flavours of teriyaki complement this species and it can be marinated in similar flavours. The skeleton and head are excellent for use in stocks, sauce bases, soups and bouillabaisse. The wings are superb crispy deep fried.
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Information Product Emperor Steak
| Product Name | Emperor |
|---|---|
| Common Market Name | Red Spot Emperor, Emperor |
| Latin Name | Lethrinus spp |
| Products | Whole Cleaned (WGGS), Fillet |
| Common Product Size |
WGGS: 1-2 lbs, 2-3 lbs, 3 lbs up Fillet: 4-6oz, 6-8oz, 8-10oz, 10-12oz, 12oz up or 100-200gr, 200-300gr, 300-500gr, 500 up |
| Packaging | IVP/IWP/IQF |
| Origin | Indonesia |
| Catching Area | FAO 71 |
| Fishing Methods | Handline and Longline |
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