Long Nose Emperor


With a distinctive pointed snout, elongated body, big eyes and thick lips, this wild-caught, marine fish is found mainly inshore around sandy coasts, lagoons and reefs, in tropical waters to around 185m, and caught mainly off northern Australia by lines. With its olive-grey skin, it is the least colourful of the Emperors as well as the most slender.

Other Names

Emperor, Longnose Emperor, Longnose Sweetlip.


Lethrinidae (Emperors).


Available year round, though supply is limited.

Size and Weight

Average 500g-3.5kg and 30-70cm, but can grow to over 8kg and 100cm.


Medium priced.


Grass, Redspot, Redthroat and Spangled Emperors and Seabream. Also Seaperches (including Crimson, Goldband, Moses, Ruby, Saddletail and Stripey Snappers, and Green Jobfish, Hussar, Rosy Snapper, Mangrove Jack, Red Emperor and Ruby Snapper), which have less pointed snouts and the cheek scales that Emperors lack.

To Buy

Sold whole (gilled and gutted) and in fillet form. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for yellowish-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

To Store

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Lay whole fish or fillets, in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 4 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

To Cook

Average yield is 40%. Has a mild, slightly sweet flavour, low oiliness and moist, firm flesh with large flakes and few bones, which are easily removed. The thick skin is usually removed. The bones make excellent stock. Score large whole fish at the thickest part of the flesh and cut thick fillets into serving-size portions to allow even heat penetration.

Cooking Methods

Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue. A good fish to cook whole, either plate-sized or larger to feed a group, the firm flesh lifts easily from the bones when cooked. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Goes Well With

Chilli, chives, coconut milk, coriander, cumin, garlic, ginger, green onions, lemongrass, mirin, shallots, soy sauce, teriyaki sauce.


Other Emperors (including Grass, Redspot, Redthroat and Spangled Emperors and Seabream), Crimson, Goldband, Moses, Ruby, Saddletail and Stripey Snapper, Green Jobfish, Hussar, Rosy Snapper, Mangrove Jack, Redfish, Red Emperor, Snapper, Striped Trumpeter.


Chilled whole Emperors are imported from the Pacific Islands, and frozen fillets from Indonesia, Myanmar and Vietnam.

Type of Emperor

  • Yellow lip Emperor

  • The Yellowtail Emperor

  • Longnose Emperor

  • Redthroat Emperor

  • Spangled Emperor


Redthroat Emperor Fillets in Coconut Curry Sauce