|
||||
Grouper Fish
Grouper belongs to one the largest fish families in the Sea, the sea bass family. 9 chances out
of 10 if you have eaten grouper it has been red Grouper, as this is the most common grouper in the
marketplace. There is limited supplies of true black grouper. Black grouper is being replaced with a fish called GAG, it is very close to the black grouper in flavor and texture. The grouper fish is found in the waters of Florida and the Mid-Atlantic states as well as South America, Central America and the Gulf of Mexico. Grouper Cooking TipsThe grouper fish has a mild but very unique flavor somewhat of a cross between bass and halibut. It's meat cooks up very firm, with big flakes and holds it's moister better than many other fish. Red grouper has a milder and sweeter flavor than black and the meat of both groupers are very white.Blackened grouper is a southern favorite, but this versatile fish can be cooked many different ways such as fried or grilled and is excellent to use in soups or chowders. If you do find some large fillets make sure to butterfly them first if you are planning on grilling them. The large fillets will be thick to grill. More About GrouperWays to Cook it: Bake, Broil, Fry, Grill, SteamTexture: Firm Flavor: Mild SubstitutionsSea Bass, Dogfish and Mahi MahiNamesCommon:Red grouper, Black Grouper, GagNutrition FactsServing Size:100g/3.5oz. (raw) Amount Per Serving Source: USDA
Link to this pageDo you have a website or blog? Place a link to this page by copying and pasting the code below. |
Got a Question?Just Ask the FishmongerSubscribe To The Catch Of The Day NewsletterThanks for Supporting the Cookingfishmonger Purchasing Items from Amazon helps support this site. |
|||
Never Miss A Recipe Subscribe to Cookingfishmonger via RSS
or get the Cookingfishmonger via email |
||||
|
|
||||