This type of fish has a very mild flavor (somewhere in between sea bass and halibut) with a light, sweet taste and large, chunky flakes, almost like lobster or crab. But you’ll also find it served in fillets which are baked, grilled or broiled with a flavor-bursting medley of garlic, butter, olive oil and key lime juice.
If you prefer your fish to be filleted, Snapper is amazing when marinated in the same citrus-garlic-cilantro mix mentioned above and quickly sautéed in a hot pan with a drizzle of olive oil before being served with light, fluffy rice and fresh seasonal veggies. Shook is really popular among local fishermen because it offers a fun challenge to catch and it tastes fantastic.
In Santa Rosa Beach, Buddy’s Seafood Market always has a fresh supply of Mali, grouper and other in-season fish. During the week she knuckles down and gets the job done, but on the weekend she spends her time soaking up the sunshine on the little volcanic island she calls home.
All groupers are members of the sea bass family, Serranidae, and are found in tropical and warm temperate waters worldwide. Due to their preferred habitat around coral reefs, groupers are accessible primarily by hook-and-line fishing.
Like all seafood in Florida, the harvesting of grouper is closely monitored and regulated to ensure healthy stocks as a naturally renewable and sustainable resource. Red groupers are members of the sea bass family, Serranidae, and are found in tropical and warm temperate waters worldwide.
The Serranidae has over 400 species which are found around coral reefs and rock outcroppings of the coastal shelf. Due to their preferred habitat, groupers and other family members are accessible by hook-and-line fishing and less vulnerable to trawl fishery.
When you add the 23 grams of protein plus calcium and iron, grouper begins to look like the perfect food. It can be used in almost any seafood recipe and its unique flavor comes out beautifully with a touch of mild seasoning and fresh herbs.
Fresh whole fish should have: -- A shiny surface with tightly adhering scales.-- Gills that are deep red or pink, free of slime, mucus and off-odor.-- Clean shiny belly cavity with no cuts or protruding bones.-- A mild aroma, similar to the ocean. Fresh steaks, fillets and loins should have: -- A translucent look.-- Flesh that is firm and not separating.-- A mild odor, similar to the ocean.-- No discoloration.-- Packaging that keeps them from being bent in an unnatural position.
Do not overcook.• Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.• Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.• Marinate in your favorite salad dressing prior to cooking.• Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.• Broil or grill with lime-butter and seasoned salt. Grouper is a salt-water fish, found on the menu in restaurants and within stores throughout the United States.
The most common is the red grouper, which makes up approximately 70% of production each year. The smaller size impacts the taste of the red grouper as it has a milder, sweeter flavor.
The black grouper has a firmer texture and yields more edible fish content than the red variety. 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.
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. A gulf grouper is a unique tasting, moist fish that is endemic to Mexico.
It has a subtle, sweet flavor with less fishy taste than black grouper or gag. 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. If you enjoy fish that isn’t too full of flavor then you might also like to check out our sea bass guide.
One of my coworkers asked me what I think the best tasting fish in the world is recently and I had to think about it for a minute, then realized I’m pretty torn on my top 5 but can at least narrow down my favorites to only a handful. After that I started bouncing around the web a little and noticed that there’s not a single good rankings of the best tasting fish in the world, so I figured I’d toss together a quick list of the best tasting fish around.
I grew up with a boat in Florida and spent several days a week on the water. So no, I’m not qualified to write the definitive rankings for ‘the best tasting fish in the world’ but my list is better than yours, so suck it.
We used to catch these in the Smokey Mountains in North Carolina when I was a kid and would cook them camping. The flat body lends it perfectly too cooking, just prepare it with a little lemon butter and/or fry it up and you’re in business.
Caught from the Chesapeake Bay on down to the Florida Keys and all throughout the Caribbean, it’s one of my all-time favorites. People salivate over swordfish like it’s a gift from the gods, but sometimes it’s really not all that tasty.
I think what people tend to forget is the fish you’re ordering in a restaurant has been vetted, it’s not some bottom feeding specimen you pulled in on your buddy’s Boston Whaler, this is a restaurant-caliber fish and holy shit is Cod delicious. 19) Speckled Sea Trout: For a while these fish were hard to come by in parts of Florida.
Due to a combination of random cold fronts and a few brutal hurricanes the speckled sea trout fishery was decimated. You can pretty much catch them on any grass flat across Florida or throughout the Gulf of Mexico, and they’ll strike anything that’s shiny and moves.
18) Chilean Sea Bass: Fun fact, the Chilean Sea Bass has forever been known as the ‘Patagonian Tooth fish’, but apparently that name wasn’t very marketable and the fish didn’t sell much worldwide. As I’ve stated before the best fish is whatever’s freshest, and if you can get fresh salmon (Pacific Northwest on up) it’s tasty as hell.
If you’re deeply into salmon it’s simply because you haven’t tasted enough other fish yet to know what you actually like. Actual yellowtail caught from the cool waters of California is fucking delicious, and it’s also a fish that fights like hell so if you catch it yourself it tastes even better because you feel like you’ve truly earned that fish.
15) Catfish: Blackened or fried, this is one of the best tasting fish worldwide BUT ONLY when it’s prepared by someone who knows how to season and cook it properly. 14) Blue Marlin: I didn’t want to include this on my list only because I don’t actively support the killing of billfish.
I have however eaten fresh blue marlin after one (of 3) we caught out of Los Stenos Marina in Costa Rica died after a 90-minute fight. The mates filleted it there and it was probably top 3 pieces of fish I’ve ever eaten in my life.
It would be lower on the list if there were more blue marlin in the ocean, but they really shouldn’t be taken (and subsequently eaten) unless the fish died in battle. I discovered Halibut way too late in life and I’ve been making up for lost time in the past few years.
The last Dover Sole I had been at Carbone here in NYC (in Greenwich Village), and it was so expertly prepared that I found myself eating every last morsel of the fish skin, which is something I never do. Eat it raw, sear it, thinly slice it and cover it with a little soy sauce and this is one of the most exquisite tasting fishes in the world.
You might know this fish as ‘Ono’ depending on where you live in the world, that’s what the Hawaiians refer to it as. If I were on death row and could request my final meal it’d be fried whole Dogfish Snapper (probably prepared by S.A.L.T.
The Dogfish is amongst the most iconic fish in the state of Florida, and one of the most sought after in the world. It’s a fish that’s been exploited by commercial fisherman and at one point it was on the verge of a complete species collapse.
Well, it’s rebounding (slowly), and I’ve become more open to eating the most exquisite fish in the ocean. Not too long ago I had a piece of Blue fin Tuna sushi at Sushi Nakamura in NYC’s West Village (the same Nakamura from Miro Dreams of Sushi on Netflix), and I swear to God I didn’t want to chew because the tuna in my mouth was so good I was worried I’d never taste anything that delicious again for the rest of my life.