American Red Gulf
The top-tier in Atlantic and Gulf of Mexico Snappers.
Sweet, Light, Flakey, Moist
Quick Facts
Commonly Known As:
Genuine Red Snapper, Gulf Red Snapper
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Species Name
Snapper
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Latin Name
Lutjanus campechanus
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Origin
Gulf Of Mexico
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Harvest Method
Hook & Line
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Range & Habitat
Gulf Of Mexico
Range & Habitat
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Meaty, Moist, Creamy
The lean, boneless, firm flesh of the Russian Sturgeon (Acipenser gueldenstaedtii) has a delicate, mild flavor and is an excellent source of Omega 3s. It can be grilled, sautéed, baked, barbecued, poached or fried. It stands up to the boldest of preparations and is almost impossible to over-cook. Sturgeon should rest for 24 – 48 hours after harvest. This species of sturgeon produces the coveted Ossetra caviar. Atlantic and Siberian sturgeon also are available on a limited basis.
Light, Paper White, Delicate
In the Haemulon Genus we find many Florida favorites including Magrate, White Snapper, Sailor's Choice, and Porkfish. The Margate is one of the largest in the Genus. Margates are a specialty and aren't often targeted by fishermen. Its Snapper like qualities make the Margate a very desirable food fish. Eats like a cross between Red Snapper and Hogfish. Light, moist, white and sweet. Apply any of your favorite Snapper or Hogfish recipes for a brilliant guest experience.
Lean, Succulent, Clean
Mangrove Snapper love shallow tidal currents. Typically found near stands of Mangrove Trees in areas where tidal waters flow in and out. Strong swimming and voracious eating result in complex and moderate flavors. Ceviche, Steam, Saute, Pan Roast.