The confusion between redfish and red snapper is understandable, given their shared presence in Gulf Coast waters and the similar color in their common names. Despite this overlap, the two species are entirely distinct and belong to separate biological families. A closer look at their biology, habitat, and culinary characteristics reveals fundamental differences. They are not merely different types of the same fish but represent separate evolutionary paths.
Taxonomic and Biological Differences
The most significant difference is their taxonomic classification, placing them in different biological families. Red Snapper, specifically the American Red Snapper (Lutjanus campechanus), belongs to the snapper family, Lutjanidae. This family is characterized by carnivorous, bottom-dwelling fish often found near reefs and hard structures. The species is considered a “true snapper,” noted for its physical structure, including enlarged, canine-like teeth.
Conversely, the fish commonly called Redfish is properly known as Red Drum, with the scientific name Sciaenops ocellatus. Red Drum is a member of the Sciaenidae family, which includes croakers and drums, named for the drumming or croaking sounds they produce using their swim bladders. Unlike the true snappers, the Red Drum is biologically classified as a croaker, possessing a different skeletal and muscular structure that suits its shallow-water habitat.
Physical Identification and Habitat
Distinguishing Red Snapper from Red Drum is straightforward based on their physical forms and preferred environments. Red Snapper typically exhibits a compressed body shape, appearing deeper from top to bottom, with a high back and a pointed anal fin. Their coloration is a vibrant ruby red or deep pink, fading to a lighter tone on the underside, and their large eyes are often red. The mouth features sharp, needle-like teeth designed for predation.
The Red Drum, or Redfish, has a noticeably more elongated, cylindrical body, suited for maneuvering in shallow water. While its color is coppery-gold or reddish-bronze, the most definitive identification feature is a single, prominent black spot located near the base of the tail. This “eyespot” reliably differentiates it from a Red Snapper. Red Snapper prefers deeper offshore waters, usually between 30 and 200 feet, congregating around bottom structures like reefs and shipwrecks. The Red Drum thrives in shallow coastal waters, estuaries, bays, and marshes, often found in brackish water.
Culinary Profiles and Market Confusion
The distinctions between the two species continue into the kitchen, offering different flavor and texture profiles. Red Snapper is highly prized for its delicate, white, flaky flesh and mild, subtly sweet, and nutty flavor. Its moist texture holds up well to various cooking methods, often leading to it being whole-roasted or baked. The skin turns a crisp red when cooked, making it a favorite in high-end culinary preparations.
Red Drum has a slightly firmer texture and a more robust flavor, particularly in larger specimens. Due to its sturdier meat, Redfish is the traditional choice for high-heat cooking methods such as blackening, where it holds up well to heavy seasoning. Market confusion is compounded by the generic use of the term “redfish,” which applies to various species worldwide. Red Snapper is frequently mislabeled in the United States, often substituted with cheaper alternatives. This mislabeling contributes to consumer uncertainty, making it difficult for buyers to know which fish they are purchasing.