In Mexico, I recall Red Snapper was called Huachinango. At least some Cubans here in Miami call it pargo, I do not think there is a single word that is valid everywhere,
- Thread starter Rumble2005
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Red Snapper
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Ok, if there's no Red Snapper in the waters of the Dominican Republic, then there's no coconuts in the Caribbean!
when we have visitors i notice that menus are very difficult to translate. some local food items - such as fish and plants - are virtually unknown in say, poland. many other items use local names of animals, veggies or cuts of meat. only then one realizes how vast a vocabulary can be for someone who speaks few languages.
You've just given me an idea for a new article because the one I wrote about translating Dominican food names did not include seafood:
http://www.dominicancooking.com/14137-lost-translation-translating-dominican-staples-english.html
Red Snapper may not exist on DR1 but fresh Red Snapper is available every day in any Dominican fishing village.
Calling it snapper does not make it a genuine American Red Snapper. Fish is one of the most mislabeled food. Average Joe cannot tell one from another. Cook it, add some sauce and cat fish becomes grouper. I once served brined nurse shark as grouper at a wedding.. As my wedding present I agreed to provide the fish. Could not catch anything decent so I power headed the biggest nurse shark I could find. It was a big hit. If you want good fish in Sosua go down to the fishermen's coop and buy any of the deep water snapper species. No ciguateta risk and it's as good as anything you will find in the DR. Forget red snapper.
Pahlease... If your tastebuds are so jacked up that you cannot tell the difference between catfish and grouper, then you should be relegated to eat chinese Tilpia for the remainder of your life.
This would be handy. I often read through the ofertas online, and have trouble with the Dominican names for certain cuts of meat
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