Fish skin pigmentation is a key indicator of carcass quality and is highly dependent on multiple factors and the ability to control skin pigmentation presents a way for farmers to reach a higher farm gate price. In this study, through two independent experiments, we investigated the effects of different dietary carotenoids and additives on skin coloration (specifically red pigmentation) of Malabar red snapper (Lutjanus malabaricus). The first experiment tested the effects of natural astaxanthin, capsanthin and capsanthin supplemented with additives on juvenile red snappers (28.1 ± 5.5g) on diets of control, 100mg/kg natural astaxanthin, 100mg/kg of capsanthin and 100mg/kg capsanthin with additives (Maxilys & Aflorin BF Innovad®). The 100mg/kg natural astaxanthin diet had significantly (P < 0.05) increased redness in skin pigmentation (CIELAB a value = 11.67 ± 0.66) compared to the control group (a value = 3.23 ± 0.43), while the capsanthin (a value = 3.86 ± 0.50) and the capsanthin with additives diets (a value = 4.40 ± 0.42) had no significant effect (P > 0.05). The second experiment was carried out with adult snappers (741.7 ± 212g) on diets of control, 50mg/kg synthetic astaxanthin, 500mg/kg synthetic astaxanthin and 500mg/kg capsanthin, whereby all dietary carotenoid treatments significantly (P < 0.05) increased redness in skin pigmentation (CIELAB a value ~6.15 ± 2.22 to 8.04 ± 5.39) compared to the control group (a value = 4.94 ± 2.11). Both trials show the potential to increase the skin pigment redness of Lutjanus malabaricus through dietary addition of both natural and synthetic astaxanthin. However, an unexpected negative effect on feed consumption and growth rates were observed, suggesting that if colour is to be improved in the species via coating feeds with astaxanthin, a finishing diet should be used two to four weeks prior to harvest to avoid loss of farm productivity.