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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 Tips

The 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.

Ways to Cook it: Bake, Broil, Fry, Grill, Steam

Texture: Firm

Flavor: Mild