For many unsuspecting visitors to Maine, "red snapper" might initially suggest a type of fish. However, in this coastal state, red snapper holds a significantly different meaning. This beloved state moniker refers to a distinctive hot dog recognizable by its unorthodox bright crimson hue. Encased in natural, bite-easy skin, the reasoning behind its standout color remains disputed.

“I have to clarify to customers that it isn't a type of fish" says Bryn Jerome, Communications Coordinator of The Maine Oyster Company. Despite the potential for confusion, the red snapper has become a gastronomic staple regularly encountered across many of Maine's seafood shacks and restaurants. It is especially cherished as a meaty alternative to seafood, served on the same split-top buns as the iconic Maine lobster roll.

The Maine Oyster Company has even managed to combine the two culinary icons by offering 'The $50 Dog', a majestic combination of caviar, lobster, and the crimson frankfurter. This decadent meal, according to Jerome, is ordered at least once or twice a week at the company’s raw bar in Portland’s West Bayside neighborhood.

The red glizzy served by the company is sourced from W.A. Bean & Sons, a renowned Bangor-based butcher shop founded in 1860. This family-owned business began producing hot dogs in 1918 and now sells over 600,000 pounds of them annually. David Bean, current president of the business, reveals that 70% of their hot dog production is red snappers.

The vibrant color, while eye-catching, has morphed into an identity for the product over time. But Bean admits ignorance about its original rationale. He shares a speculation that the unique coloration might have been a marketing strategy adopted post-World War I by different companies to distinguish their products visually.

Red hot dogs have enjoyed popularity across New England, yet the number of producers has suffered a decline. The iconic Jordan's Meats and C.H. Rice ended their Maine operations after being acquired by Tyson Foods. However, in an interesting turn of events, a family descendant of Rice’s has now collaborated with W.A. Bean & Sons to bring back the beloved Rice's red snappers.

Their distinctive taste won over the public during taste trials at Room for Improvement, a renowned cocktail bar in Portland's Wharf Street. Their red snappers, drawn from Rice's, are served on buns courtesy of the Maine-based Little Spruce Baking Co. The nuanced nostalgia they encapsulate resonates with everyone from youthful party-goers to late-night workers seeking a bite after their shifts.

Elsewhere, The Highroller Lobster Co. offers foot-long red frankfurters delivered by boutique source - Shield's Meats and Produce - in a lavish bread roll or deep-fried with cornbread batter. Various Maine locations, like the Czech-style brewery Sacred Profane Brewing, feature them with tangy mustard and warm sauerkraut.

The Boston Red Sox's minor league affiliate, The Portland Sea Dogs, also pay homage to the famous reds by including them as part of their menu. In 2021, the team introduced a brand new 'alternate identity' with Maine Red Snappers, a campaign that proved popular with fans, leading to sold-out hot dog-themed merchandise and red snapper hot dogs during games.

Locals celebrate the peculiar red snapper every August at the Maine Red Hot Dog Festival in Dexter, where it is hailed as a cultural icon. As tastes evolve, W.A. Bean & Sons aims to adapt by exploring possibilities for a naturally-colored red snapper using natural food coloring, showcasing their commitment to meeting the changing tastes of new generations.