Grouper, belonging to the sea bass family, is one of the largest and most widely distributed families of fish. Red grouper (Epinephelus morio) is the most frequently seen in the marketplace, valued for its availability, flavor, and size. Due to limited commercial supplies of true black grouper (Mycteroperca spp.), it has been largely replaced by the gag (M. micro-lepis), which offers similar edibility and value. Known as the “grouper of choice” by some processors, gag offers better yield and firmer meat, marketed as black grouper. Market sizes for black grouper are around 20 pounds, while red grouper ranges from 5 to 15 pounds. Found in temperate waters from the Mid-Atlantic states and Florida to South America, Central America, and the Gulf of Mexico, groupers are typically caught by hook and line.
Product Profile of Grouper
In the South, blackened grouper is a favorite preparation, but this versatile fish can be fried, grilled, skewered, or used in chowders and soups. Larger whole grouper can be roasted, and large fillets should be butterflied before grilling because of their thickness. Grouper is very forgiving; it can be overcooked and still remain moist.
Nutrition Facts for Grouper
- Calories: 92
- Fat Calories: 9.2
- Total Fat: 1 g
- Saturated Fat: 0.2 g
- Cholesterol: 37 mg
- Sodium: 53 mg
- Protein: 19.4 g
- Omega 3: 0.3 g
Cooking Tips for Grouper
In the South, blackened grouper is a favorite preparation, but this versatile fish can be fried, grilled, skewered, or used in chowders and soups. Larger whole grouper can be roasted, and large fillets should be butterflied before grilling because of their thickness. Grouper is very forgiving; it can be overcooked and still remain moist.
Cooking Methods for Grouper
- Bake
- Broil
- Fry
- Grill
- Steam
Global Supply of Grouper
Groupers are sourced globally from Brazil, Ecuador, Honduras, Mexico, Nicaragua, Panama, and the United States.
