Because of limited commercial supplies of the true black grouper (Mycteroperca SPP. ), it has largely been replaced by the gag (M. Microlepis), which offers similar edibility and value.
Some processors call gag “the grouper of choice,” since it offers better yield and firmer meat. Product Profile Groupers have a mild but distinct flavor, somewhere between bass and halibut.
The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. The raw meat of both is white and lean with a notable lack of bones.
Cooked, the white meat has a very firm texture and heavy flake and remains moist. Cooking Tips & Methods In the South, blackened grouper is a favorite preparation, but this versatile fish can be fried, grilled, skewered or used in chowders and soups.
Highland fish market is located in Louisville, KY (Kentucky). Highland Fish Market is located on Shelbyville Road in Middletown.
Highland Fish is your Seafood Connection in Louisville, KY. We are located in Middletown, but are within driving distance from these areas: St. Matthews, Chenoweth Square (Shelbyville Road, Frankfort Avenue), The Highlands (Bardstown Road), and Hurstbourne. St. Matthews (Chenoweth Square, Frankfort Avenue, Shelbyville Road, Hurstbourne are also considered to be in the East End.
Identification & Biology: The Red grouper, as the name implies, has a reddish-brown body that shades to pink or red along its belly. Red grouper are easily recognized by their color and by the sloped, straight line of their spiny dorsal fin.
Spawns in April and May; prefer water temperatures between 66 and 77 degrees F; undergoes sex reversal, young individual females becoming males as they age; lifespan of at least 25 years; feeds on squid, crustaceans, and fish. Red groupers usually ambush their prey and swallow it hole, preferring crabs, shrimp, lobster, octopus, squid and fish that live close to reefs.
Usually solitary until spawning time, it grows to 4 feet (1.2 meters) in length and resides along rocky or muddy bottoms in warm waters (common to 15 pounds). Range & Habitat: bottom dwelling fish associated with hard bottom; juveniles OFFSHORE along with adults greater than 6 years old; fish from 1 to 6 years occupy NEARSHORE reefs.
Red grouper are distributed throughout the Gulf of Mexico primarily along the West Florida shelf and throughout the western Atlantic and Bermuda and the Caribbean. Additional types of fishing gear include pots and traps, cast nets, spears and trawls.
Market Description: the Red Groupers' meat is characterized as great seafood quality. Firm texture, white meat with large flake and a mild flavor.
French Name:German Name:Spanish Name:Introduction:Groupers belong to one of the largest and most widely distributed families of fish, the sea basses. Red grouper (Epimetheus Mario) is the most frequently seen grouper in the marketplace and is valued for its availability, flavor and size.
The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Cooked, the white meat has a very firm texture and heavy flake and remains moist.
Groupers belong to one of the largest and most widely distributed families of fish, the Sea Bass. The Black Grouper is more limited in its availability, although many chefs prefer it because of its smaller head which results in a greater yield.
The domestic Grouper season is closed from February 15 to March 15, when the fish spawn. The taste of most Grouper is similar, with slight differences in flavor and texture, depending on size, species and location of harvest.
The Regrouped has white flesh with a mild to sweet flavor and a lean, firm texture with a heavy flake. The whole Regrouped is however priced less than the black, due to a lower yield caused by its larger head and tendency to have parasites, not its flavor.
The diet commonly includes mantid and portend crabs, juvenile spiny lobster, and snapping shrimp, with the occasional fish. The majority of media and political attention is focused on red snapper, but there are several other reef fish in the Gulf of Mexico that are of commercial and recreational importance.
Thanks to successful management under the Magnuson-Stevens Act, red snapper populations are rebounding and their range is expanding. On a regional level, any time the commercial sector does not land its quota, political pressures begin to ramp up from radical recreational fishing lobbying groups who push for reallocating commercial fishing quota and gifting it to recreational fishermen.
Why would these radical groups push for more lax management and reallocation when even recreational fishermen in the Gulf could only catch 35% of their quota in 2017? Solving the problem of a declining of red grouper population is not going to be an easy task, but I have confidence that our collaboration between industry, scientists, and managers, together with the best-available science mandated by Magnuson-Stevens, can successfully recover the red grouper fishery.
Paul Lough ridge is a commercial fisherman and owner of four boats out of Crystal River, Florida. He’s been fishing for over 25 years, starting with grouper and snapper, then expanding into stone crab.
Grouper is a salt-water fish, found on the menu in restaurants and within stores throughout the United States. There are three varieties available that vary in flavor and price: red grouper, true black grouper, and gag.
If you don’t have a reliable source for fresh grouper, consider buying the frozen product. Its high levels of oil help it maintain a lovely moist texture even if it’s a little over-cooked.
It’s also tasty eaten on its own, on skewers, with a zesty lemon marinade, a creamy tartare sauce, or a combination of butter, garlic, and lime juice. The debate for whether grouper is best eaten with batter, crumbed, floured, or with nothing added will always rage on.
Blackening is a quick and straightforward method that produces moist fish encased in a flavor-packed coating. Although blackening is suited to outdoor grilling, you can also cook the fish in the oven or fry it in a pan.
Preheat a large skillet on the grill or stove top on high heat for at least 10 minutes. Rinse the fish fillets in cold water, then pat dry with paper towels.
Once all the ingredients are evenly distributed, transfer the mixture to a platter or large plate. Add olive oil to the skillet then cook the grouper on a high heat, covered.
Garlic tarragon basil thyme oregano paprika cayenne parsley As groupers are a reef-dwelling fish, they have the potential to be contaminated by toxins, which can lead to Ciguatera poisoning.
Your best option to avoid getting sick is to check with the seller if the fish comes from a hotspot for Ciguatera. Some problem areas include the Caribbean Sea, Hawaii, and coastal Central America.
It is prized for its moist meat that easily flakes into big chunks once cooked. Grouper is considered to be a white fish, along with haddock, catfish, tilapia, and snapper.
It’s relatively high oil content makes it a simple fish to avoid overcooking. It is a blank canvas that allows the creative cook to pair exciting ingredients with the fish.
Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week. Whenever I'm out at my local grocery store, I make a point of stopping at the fish counter to chat up my fishmonger friend.
Last time, I happened upon some beautiful looking grouper fillets and my mind immediately went to something quick and fuss-free like a baked fish dinner. This baked grouper recipe gets its bold Mediterranean kick from a few spices and a combination of favorites: fresh garlic, tomatoes, olives, lemon juice, and extra virgin olive oil.
Some good options, as I mentioned earlier: red snapper fillets, cod, halibut, haddock, or sea bass. Spice Mixture: Because grouper is a mild-tasting fish, it can take on a variety of seasonings and flavors.
Here, we give it a quick coating in some Mediterranean spices including cumin, oregano, and paprika for color and depth. More Mediterranean Flavor Makers: in addition to the spice mixture, we add in fresh minced garlic, fresh lemon juice, and excellent extra virgin olive oil.
This trio is essential to creating the bright and bold Mediterranean flare to this recipe. The olives here contribute a distinctive rich, salty, slightly tangy flavor--a bit of Greek twist.
I love using dill here; it's grassy with a bit of anise-like licorice flavor works well with fish. Pat fish fillets dry and season on both sides with kosher salt.
Prepare the spice mixture of cumin, oregano and paprika in a small bowl, then season the fish well on both sides. Bake for about 12 to 13 minutes or until the fish turns opaque and flakes easily using a fork.
TIP: You've heard me say this earlier, no one likes dry fish so avoid overcooking your grouper. This grouper recipe makes a light and delicious dinner any night of the week.
Print clock clock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives.
Heat oven to 400 degrees F. Pat the fish dry and season with salt on both sides. Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
Below target level in the Gulf of Mexico and fishing rate promotes population growth. Fishing gear used to harvest red snapper has minimal impacts on habitat.
Regulations require modified fishing gear to reduce by catch. Release techniques improve the chance of survival of unintentionally caught fish.
Regulations are in place to ensure that the combined commercial and recreational catches are low enough to prevent overfishing. Spawning biomass has generally been increasing since the mid-1990s, but continues to be well below the target level (currently at 22 percent).
It will take time for older, more fertile fish to rebuild; however, the numbers of red snapper predicted by the assessment are the highest on record since the 1970s. They have a long triangular face with the upper part sloping more strongly than the lower.
Red snapper grow at a moderate rate, and may reach 40 inches long and 50 pounds. Red snapper feed on fish, shrimp, crab, worms, cephalopods (octopus or squid), and some plankton (tiny floating plants and animals).
Young red snapper are food for the large carnivorous fish that share their habitat, such as jacks, groupers, sharks, barracudas, and morays. A minimum size limit protects the spawning stock and juveniles.
For more information, visit NOAA Fisheries Southeast Regional Office’s Gulf of Mexico Red Snapper Management website.