Photo credit: www.foodandwine.com

The Quirky Tale of Maine’s Red Snapper Hot Dog

In Maine, the term “red snapper” has a unique connotation that might surprise some visitors, especially those expecting a fish dish. For many locals, this phrase refers to a distinctive hot dog known for its bright red hue and natural casing that delivers a satisfying snap with every bite.

Bryn Jerome, communications coordinator at The Maine Oyster Company, shares, “I have to remind our guests on the menu that it’s not a fish. Some look puzzled when it arrives.” This playful misunderstanding often leads to amused reactions, as the red snapper embodies a beloved culinary tradition of the state. Its robust flavor offers a hearty alternative within the coastal dining scene, often served in the same iconic split-top buns found with Maine’s famous lobster rolls. The Maine Oyster Company uniquely pairs these two offerings, featuring a $50 Dog topped with caviar and lobster, which is a favorite among diners.

Originating from local purveyor W.A. Bean & Sons, established in 1860, these hot dogs have been a staple in the area since 1918. Annually, the company produces approximately 600,000 pounds of hot dogs, with red snappers making up a significant portion. David Bean, president of the family-run business, indicates that although the red color is visually striking, its origins remain a topic of speculation within the family. “My uncle suggested that post-World War I, every German sausage maker was trying to differentiate their product, leading to various shades of red,” Bean elaborates, though this account is hard to verify.

Alternative theories suggest that the vivid red color may derive from a European tradition where older sausages were dyed to attract buyers. Regardless of its origins, the red snapper’s popularity has burgeoned across New England. However, despite the rise in demand, the number of producers has dwindled over the years. Notably, companies like Jordan’s Meats and C.H. Rice have closed their Maine facilities due to acquisitions, though the storied legacy continues. A descendant of the Rice family has now partnered with W.A. Bean & Sons to bring back Rice’s red snappers, altering the spice profile while leveraging the established reputation of Bean’s hot dogs.

In culinary circles, these red hot dogs have garnered attention. Room for Improvement, a cocktail bar celebrated for its innovative nostalgia-driven offerings, has adopted Rice’s red snappers, serving them in fun and familiar ways. Here, the hot dogs shine alongside whimsical cocktails reminiscent of classic flavors, catering to a broad demographic that finds comfort in familiar tastes.

Just steps away on Exchange Street, The Highroller Lobster Co. also incorporates red frankfurters into their menu, offering them deep-fried or grilled. The local Czech-style brewery, Sacred Profane Brewing, elevates the experience by topping these hot dogs with spicy mustard and warm sauerkraut.

At minor league baseball games, the Portland Sea Dogs offer a special treat with their Maine Red Snappers — a collaboration that has proved to be a successful marketing strategy, with the hot dog-themed merchandise reportedly flying off the shelves. Every August, the Maine Red Hot Dog Festival in Dexter celebrates this beloved food, sponsored by W.A. Bean & Sons, showcasing the cultural significance of these vibrant sausages.

Looking forward, Bean has indicated that they are exploring the possibility of creating an all-natural red snapper, potentially using natural food coloring. This consideration reflects a progressive approach to changing consumer preferences. Room for Improvement’s Brown expresses enthusiasm at the prospect, humorously suggesting, “Can they make one colored red with Campari? We would love to serve that at the bar.”

As the quirky tale of the red snapper hot dog unfolds, it reflects a rich tapestry of Maine’s culinary identity, weaving together nostalgia, local traditions, and innovative cooking practices that continue to delight both residents and visitors alike.

Source
www.foodandwine.com