Rockfish masquerading as red snapper

Most fish stores in the Greater Vancouver Region carry "snapper" fillet, with the skin off.

The meat can range from a translucent white verging on light pink to a dull light ivory-brown. The reason for this difference is the fish specie being marketed as red snapper.

What is generally found in the market are fish fillet of the rockfish family (Sebastes), with the most impressive of them all is called the "Yelloweye snapper" (Sebastes ruberrimus) whose meat comes closest to that of the real red snapper, the Lutjanus campechanus, which is found in the warmer waters of the gulf of Mexico. In the first picture on the left, the yelloweye rockfish/a.k.a. pacific red snapper stands out as the bright red fish at the center, with the distinctive yellow eye. The second picture shows other rockfishes: canary, copper, tiger, china, yellow tail and black.

The real red snapper has whiter mild sweet meat, that remains moist after cooking. Of course, it costs much more than the snapper pretenders.

Here's the original red snapper: the Lutjanus campechanus

I used to do floating cage "traditional finfish farming" of the red mangrove snapper (see linked picture)(Lutjanus argentimaculatus) and the golden snapper (see linked picture) Lutjanus johnii. That explains my concern about pushing rockfish to customers as the famous RED SNAPPER. When the skin on the fillet is off, ask your fishmonger if you are getting a rockfish or a red snapper.

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