HuachinangovsLoup de mer

Huachinango and Loup de mer are different fish, but they're close enough in the kitchen to stand in for one another.

Lutjanidae

Huachinango

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.

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Moronidae

Loup de mer

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.

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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.

A fish you can order instead

$245.00–$395.00 · Free US shipping (except Hawaii) · Alaska Gold Seafood

The fish US counters sell as "Pacific red snapper", under its real name

• ·Wild Alaskan Sebastes, longline-caught
• ·Skinless fillets, lean and firm
• ·Vacuum-sealed and frozen
• ·10 or 20 lb box

Alaska Rockfish Fillets

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Affiliate link — CarneAtlas may earn a commission at no extra cost to you. Price checked 31 Aug 2026.

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