Creole Snapper Sashimi

Don’t get Creole confused with Vermilion Snappers (aka Beeliner), they may look alike but the fillets are very different. I actually prefer Creole in terms of workability because the flesh is denser and easier to work with. And in my opinion, the Creole also taste better.

Anyone ever caught or eaten Creoles before? This was my first time preparing this fish. I was told it was a Creole Snapper and caught on the Atlantic side of Florida. The meat is delicate and opaque looking. I would say It’s comparable to something like Yellowtail Snapper. The fish was both eaten as sashimi and cooked, and both samples were excellent. I’d definitely recommend this if you never tried it. I was told it was more of a by-catch specie, so that might be why it’s not very common in seafood stores.

Can You Spot the Difference Between Creole and Vermilion Snapper?

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By the way, after doing more research, I found out this fish isn’t a snapper after all, but rather, it’s in the bass family, which is the same family as Groupers. Pretty interesting.

Learn about Mangrove Snapper and Porgy sushi.

Cool Facts:
Where found: North Atlantic down to Brazil
Scientific Name: Paranthias furcifer (Same family as the Grouper)
More About Creoles Here