The texture of a grouper is firm with large flakes that easily break apart. For a mild-tasting fish, it has very high levels of oil, which offers a pleasant buttery mouthfeel.
CharacteristicDescriptionTasteMild tasting with a faintly sweet undertoneTextureFirm, large flakesFishinessLow levelsOilinessHigh levelsColorWhite, once cooked 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 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.
), the delicious Bronzed Gulf Grouper entrée with braised greens, potato hash and Tabasco hollandaise, some fresh catches and more. We want to educate you, our valued guests, on why we choose to put black grouper, as opposed to other grouper, on our menu.
We feel it’s important for you to know more about it and understand why it’s definitely worth the fair market price. Available year-round with peak catches in the Atlantic and Gulf of Mexico occurring during the summer and fall, black grouper meat cooks up very firm with big flakes and holds its moisture better than many other fish.
Well, the black grouper we catch is a cold water grouper that is caught at least 100 miles offshore. Due to the depths of the water that far out, the fish are constantly swimming around and in motion.
To ensure the freshness and quality of the black grouper we serve, we bring them in whole, so we can inspect the gills, eyes and other areas of the fish. 9 chances out of 10 if you have eaten grouper it has been Regrouped (Epimetheus Mario) or Gag (Mycteroperca microbes) which is a member of the Serranidae family.
Other grouper such as the Black (Mycteroperca Monaco), Yellow edge (Epimetheus flavolimbatus), Scamp (Mycteroperca final) and Snowy Grouper can be found in the marketplace but in limited quantities, due to the fact that smaller amounts of these species are harvested. Both of these fish have a high oil and moisture content which makes them suitable to cook many ways.
Many chef's and true Grouper connoisseurs prefer the Regrouped over the Gag or Black. Grouper meat cooks up very firm, with big flakes and holds its moisture better than many other fish.
Other ways you can cook Grouper is to poach, steam, bake, broil and sauté and don't forget that it is excellent soups or chowders. If you are baking or broiling Grouper stick to the general rule of cooking fish, which is 10 minutes per inch of thickness.
The Florida coast is teeming with all kinds of wonderfully tasty fish you can enjoy in endless ways both at home and in restaurants. Whether you want to take a boat out into the open waters and cast a line into the deep blue yourself or you prefer to pull up a chair and order your catch of the day from a local seafood restaurant, here are the four best Gulf Coast fish to eat fresh in Florida.
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.
The following listing covers species of fresh fish that are available nationwide or in many areas of the country. Some flounders are given market names like sand dab, fluke, plaice, or turbot.
Suitable for broiling, baking, or pan-frying, it has a delicate flavor and soft, rather dark flesh that firms and lightens when cooked. Carp: This freshwater fish is a favorite with two diverse ethnic groups: Chinese cooks like to poach or steam it whole, while Eastern European Jews use it for making defile fish and also serve it poached, with a sweet-and-sour sauce.
The flesh of carp is somewhat coarse, and parts of the fish can be tough. It is also a difficult fish to skin and bone, so you may prefer to buy fillets.
With its snow-white flesh, firm, rich texture, and melt-in-your-mouth flavor, Chilean sea bass has become extremely popular. Mackerel is loaded with omega-3 fatty acids; some varieties have a stronger, oilier flavor than other fish.
Its rather oily, firm, white meat has a delicate flavor and is best cooked by broiling, grilling, or baking in parchment. A high fat content gives it a soft texture and a rich taste that is surprisingly mild.
Salmon is usually sold in files or cut into steaks, depending on the size and variety. Shad : This member of the herring family is famous for its tasty roe as well as its rich flesh.
Shad is at its best in the spring, when it enters inland waters on both the Atlantic and Pacific Northwest coasts to spawn. Females bear large sacs of roe weighing up to 3/4 pound each, which are considered a great delicacy.
Because of its high fat content, shad remains moist and delicious when baked or broiled. Bluefish: This plentiful Atlantic fish is a great fighter, making it popular with sport fishermen.
However, it ranges over a wide area during its lifespan and may be exposed to many contaminants, including PCs and mercury. Although its exceptionally rich flavor has given bluefish a “high-fat” reputation, it actually has only 4.6 grams of fat per 3-ounce cooked serving.
Though once caught in rivers and streams, it is now farmed in ponds and sold fresh and frozen all over the country. The fish has a smooth but tough skin that can be difficult to remove, so it’s preferable to buy fillets or nuggets.
Although traditionally fried, catfish are also delicious baked, grilled, poached, sautéed, or in stews. A similar fish, called Pacific cod, is caught on the West Coast.
The flesh is firm, white, and mild in flavor, and this very lean fish can be cooked by almost any method. Flounder: This widely available flatfish, which can be found on nearly every American coastline, has a mild flavor and light texture that have made it a longstanding favorite.
If you see Dover sole on a restaurant menu, it may be imported from England (and will be priced accordingly) or it may be a type of Pacific flounder that is sometimes called by this name in the United States. This very large fish is usually marketed in fillets or steaks, more commonly frozen (or thawed) than fresh.
You can also substitute firm, white-fleshed halibut fillets in flounder or sole recipes. Whole ling cod, which weigh 3 to 10 pounds and up, are usually sold dressed, and markets also carry fillets and steaks.
Caught primarily in Pacific waters, it is most often sold in fillets or steaks, fresh or frozen, with the skin attached to hold the fish together during cooking. Mahi-mahi has dense, sweet, moist flesh something like swordfish, and it can be cooked in the same ways: baked, broiled, and poached.
This saltwater fish is so ugly that the head is cut off, and its thick, tapering tail section is sold whole or in fillets. Also called goose fish or angler fish, monkish has appeared on many American restaurant menus in recent years.
(Monkish is sometimes referred to as “poor man’s lobster.”) It can be poached, sautéed, stir-fried, cut into medallions, or used in chowders and soups. Orange roughly: This small saltwater fish is mostly imported from New Zealand and sold in the form of frozen fillets.
It has become quite popular, probably because its firm, slightly sweet white flesh possesses an adaptable “neutral” flavor like that of flounder. Orange roughly can be cooked by almost any method and substituted for other mild-flavored, white-fleshed fish such as cod, haddock, and halibut.
Yellow perch and walleye from the Great Lakes are the most familiar American types. Weighing 3 pounds or fewer, this fish has firm, flaky white flesh and is sold whole, dressed, and as fillets.
Small perch is most commonly sautéed, but can also be baked, broiled, or poached. Its intricate bone structure can make filleting this fish difficult.
The flesh is flaky and somewhat dry, so it’s best to bake pike with a moist stuffing or a sauce, or poach it. It has a dark layer of flesh just under the skin on one side, which can be removed for a milder flavor.
It can be found dressed, whole, and occasionally filleted, and is often served pan fried. Rock fish (ocean perch): Fish of this large family go by many names.
All types of rock fish/ocean perch have mild, firm, white flesh and have become very popular throughout the United States. Market size is 2 to 5 pounds and the fish are sold mostly in the form of thick fillets, which can be cooked by just about any method.
It is marketed mostly in the Northeast and is popular as a steamed or fried dish in Chinese restaurants. Red and black groupers are taken from southern Atlantic waters and the Gulf of Mexico.
Weighing from 3 to 20 pounds, they are sold fresh as steaks or fillets, which are best broiled, poached, sautéed, or stuffed and baked. The same cooking methods are also suitable for white sea bass, a West Coast fish from a different family that typically weighs 10 to 15 pounds and is sold whole, pan-dressed, or in thick fillets or steaks.
Shark (make, dogfish): If you aren’t a fish lover, you may nevertheless find this notorious predator appealing as food. Shark has a lean, meaty, “sunfish” texture, a mild flavor, and is free of bones, due to its cartilaginous skeleton.
Make shark, which can weigh up to 1,000 pounds, are similar to swordfish in texture and flavor. Dogfish is a small shark averaging about 2 feet long with firm, rich flesh.
Fresh shark may have a slight odor of ammonia, which can be lessened by soaking the fish in salted water, milk, or water and lemon juice for a few hours, then rinsing it before cooking. If shark has a strong ammonia odor, it has not been properly treated after it was caught; pass it up.
Skate flesh has striations of muscle that make it resemble crab meat in texture, and its flavor is similar to that of scallops or other shellfish. You can recognize the real thing by its bright red skin, usually left on the fillets to identify it, and its light-colored flesh.
Because red snapper tends to be expensive, you’re more likely to find it in a restaurant than in your fish market. Once abundant on both coasts, striped bass has become much rarer because of overfishing and contamination with PCs, and commercial fishing is now banned in most Eastern states and in California.
Other big fish, such as shark, are also susceptible to mercury contamination, but swordfish have been found to contain the highest levels. Since this problem was discovered, the FDA has monitored both domestic and imported swordfish very closely.
This firm-fleshed, mild tasting fish can be prepared like flounder or snapper. This fish was not very popular until a few years ago, but now is increasingly available and worth seeking out for its firm, pinkish-white flesh that has some sweetness of lobster or scallops.
Tile fish can be substituted for other white-fleshed fish such as cod, where its sweet flavor will be a bonus. Rainbow trout, the most frequently available, is sold fresh or frozen throughout the country all year.
It is an immensely popular game fish, but only farm-raised rainbows are sold commercially. Trout generally have mild, sweet flesh, though texture, flavor, and fat content vary.
Tuna is a member of the mackerel family, and may weigh up to 1,500 pounds, depending on the species. Weakfish are sold whole, dressed, and in fillets, and can be substituted for striped bass, or for less flavorful fish such as cod and Pollock.