Snapper fish is sweet and mild with large flakes. The sushi name for snapper is ‘tai’. Here are three great varieties of snapper to try.
American Red Snapper
Lutjanus campechanus. Other names: Huachinango, Mule, Northern Red Snapper, Pargo, Rat, Sow, Tai.
Lean fish with a very sweet flavor. According to Seafood Watch: “The species of red snapper (L. campechanus) that’s caught in the U.S. Gulf of Mexico and U.S. South Atlantic is the only one approved by the U.S. Food and Drug Administration to bear the authentic “red snapper” label.” The texture is semi-firm with a slight pinkish hue to the meat, but it turns white when cooked. Perfect for grilling, broiling, sauteing, and for use in ceviche.
Yellowtail Snapper
Ocyurus chrysurus. Other names: Snapper.
Yellowtail snapper is the sweetest in flavor with a light, flaky meat. Look for fish sourced from the Gulf of Mexico and U.S. Southern Atlantic. Great for grilling, broiling, and sauteing, and pan frying.
Lane Snapper
Lutjanus synagris. Other names: Redtail Snapper, Silk Snapper, Snapper, Spot Snapper.
This snapper is the mildest in flavor of the three here, but still an excellent eating fish. Look for fish sourced from the U.S. Southern Atlantic and the Gulf of Mexico only. Great for grilling, broiling, and sauteing.