Huachinango and Loup de mer are different fish, but they're close enough in the kitchen to stand in for one another.
Lutjanidae
Red snapper is a prized firm-fleshed fish from the Gulf of Mexico and Caribbean, with distinctive red skin and sweet, nutty white flesh. In Mexico it is called huachinango and is one of the most iconic fish in the cuisine — most famously prepared a la veracruzana with tomatoes, olives, and chiles. It is also popular grilled whole, deep-fried, and in ceviches across Latin America.
Full guide →Moronidae
European sea bass is one of the great naming confusion fish — the same farmed species is called loup de mer in France, lubina in Spain, branzino in Italy, and robalo in Portugal and Brazil. It has delicate white flesh, few bones, and a clean mild flavor. Farmed extensively in the Mediterranean, it is most commonly cooked whole — roasted in salt crust, grilled over open flame, or baked with herbs.
Full guide →Monkfish tail is used as a substitute for sea bass in stews and roasts due to its firm texture — monkfish is denser and more robust, sea bass more delicate.
| Country | Huachinango | Loup de mer |
|---|---|---|
| 🇺🇸United States | Red snapper | Sea bass |
| 🇬🇧United Kingdom | Red snapper | Sea bass |
| 🇫🇷France | Vivaneau rouge | Loup de mer |
| 🇪🇸Spain | Pargo rojo | Lubina |
| 🇦🇷Argentina | Pargo colorado | Pejerrey de mar |
| 🇲🇽Mexico | Huachinango | Robalo |
| 🇵🇹Portugal | Pargo | Robalo |
| 🇧🇷Brazil | Vermelho | Robalo |
| 🇮🇹Italy | Lutiano rosso | Branzino |
| 🇩🇪Germany | Roter Schnapper | Wolfsbarsch |
Browse every species in the atlas on the fish index, or identify one from a photo with Identify my cut.