Mangrove Snapper Sushi

August 1, 2017 Dan No comments exist

Mangrove Snapper Sushi & Sashimi

Mangrove Snapper Sushi and Sashimi

Mangrove Snapper sushi should be in sushi bars. One day it be a highly priced fish in the sushi market, especially in the US, but unfortunately, there hasn’t been a strong push to market them since chefs are more familiar with American Red Snapper and New Zealand Pink Snapper from the Pacific. Many US sushi chefs haven’t been exposed to Mangrove snappers; as a result, the lack of experience and market prevents them from incorporating this awesome fish in their menus.

Mangrove Snapper sushi nigiri
Mangrove Snapper nigiri sushi and sashimi

Why Mangrove Snapper Sushi?

Superior Quality

Mangrove snapper have beautiful meat, its firm, clean, and the bigger ones have higher fat content for extra flavor. The flesh is very firm and relatively easy to fillet for a white fish. The taste is subtle and not overpowering, it’s a good fish to try for those not used to eating sashimi.

Availability Year-Round

Mangrove Snappers are pervasive in Florida. They are both an inshore and offshore specie and can be found in a foot of water to hundreds of feet deep. There are no seasonal regulations. If you can’t catch one, than you need a new fishing buddy. They’re a structure oriented fish, so fish around Mangroves (hence their name) and over hard/wreck bottoms. One of my favorite headboat is Hubbard’s Marina.

The Importance of Bleeding Fish

Bleeding your fish asap after it’s caught is crucial in preserving quality. The intense stress that a fish goes under when its being reeled in causes stress, and as a result, lactic acid will buildup in the muscle. This can alter the flavor. So the sooner the fish is bled and killed, the better quality meat you’ll have. Also, this is just a more humane method of ending the fish rather than having it suffocate in an ice box.

Why Bleeding Fish is So Important for Sushi  Learn More

I normally try to bleed larger fish regardless if its going to be cooked or eaten raw. The the meat is cleaner and much easier to work with. Look at the differences below:

Why bleeding fish is important
This fish was not bled, notice how bloody and messy it is to work with
Why bleeding fish is important
This snapper has been bled. Noticed how clean the meat looks
Why bleeding fish is important
This is what fish fillet looks like when its not bled
Why bleeding fish is important
This fish was bled. The meat is neat and clean.

Would you want to eat sashimi made from the 1st fish? I’m not a big fan of having blood all over my food.

Watch Video Below!

How to fillet Snapper for Sushi and Sashimi

Can’t catch snappers? Porgy sushi is also good too.

Cool Facts:

  • Where found: Entire Gulf of Mexico, South Atlantic, Caribbeans
  • IGFA Record: 18lb 10oz, caught in Louisiana in 2015.
  • Other Names: Grey Snapper, Grovers, Mangos
  • Scientific Name: Lutjanus Griseus



Help me grow this site by sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *