Red grouper are protogynous hermaphrodites, meaning they all begin life as a female and eventually some may transform into males. Red grouper have large mouths with a slight under-bite, which allows them to eat their prey whole by dilating their gill covers and rapidly inhaling.
Red grouper act as “marine engineers” in their ecosystem by hollowing out flat-bottomed areas to create their home and attract mates. This process provides habitat to other species such as spiny lobster, black grouper, red porgy, and vermilion snapper.
Allocates an annual catch limit between commercial (76 percent) and recreational (24 percent) fishers Restricts certain gear types to reduce by catch Sets minimum size restrictions to protect immature red grouper Establishes year round and seasonal area closures for both commercial and recreational fishers to protect spawning stock and essential fish habitat The If program allocates shares of the total commercial catch limit amongst individual fishers.
Under the program, each fisher owns a share of the quota and can choose to fish it at anytime during the open season. Strict commercial reporting requirements prevent fishers from harvesting more than their individual allocation.
The Reef Fish FMP has been a success in allowing red grouper populations to bounce back from overfishing that had occurred on and off in the Gulf since the 1970s. They are fairly long-lived and come together to spawn in large numbers, characteristics that make them vulnerable to fishing pressure.
The Gulf of Mexico population in the was declared overfished in 2000 and then was rebuilt to target levels in 2007, according to the U.S. National Marine Fisheries Service. The South Atlantic stock is no longer overfished, but a 2010 assessment showed it hasn’t been fully rebuilt.
Grouper fisheries have high impacts on nontarget species, the Monterey Bay Aquarium reported. Venting tools are also employed to make it easier for reef fish to survive when released.
The normal and usual Chinese fare, technologically tweaked a bit to render a full flavored sauce where grouper is literally soaked and served. Ready to gobble down ultra juicy fish meat where dipping a bit into its sauce with satiate your distinct palate.
INGREDIENTS: 1 medium “Lapu-Lapu” (red grouper)-internals removed, butterflied through the belly side. Palm or soda oil 5 cloves crushed fresh garlic 1 small reskinned ginger-julienned 20 ml.
With enough water added with 5 grams salt and 2 grams ground black pepper, bring to boil and set fish on top via slotted steamer container brushed with a bit of oil to prevent fish sticking to bottom. Add in tap water, toss and tumble to disperse flavors and bring to boil.
In a preferred center plate, lay your steamed “Lapu-Lapu” belly down and pour abundantly with your sauce. All ingredients utilized are of food grade quality passing international and domestic sanitary standards.
While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great.
I got this really fresh red grouper from Chinatown wet market. Do take note that the price for Regrouped and Greasy Grouper (Grayish color) is different.
Regrouped price may vary depends on season. This recipe won't look any special, but if you've got really fresh fish from the market and wanted to consume it on the same day, this is the best and simple way to cook your fish.
It is ordinary steamed fish with soy sauce and shallot oil. We called it canto style, which means we just steam it without adding much condiment in there.
For garnishing 1 sprig spring Onion, cut diagonally in 2 inch length 3 slices of ginger, julienne some coriander (Optional) some julienne chilies (Optional) Method Clean fish, pat dry.
Rub 1 tsp salt at each side of the fish. On a steaming dish, place the 6-inch length spring onion, followed by 3 slices of ginger.
Remove fish from the steamer, pour away the steaming liquid. So, rub some salt on it would get rid of fishy smell, and gives better flavor.
The amount of soda sauce won't give enough saltiness to the dish in overall. Adding spring onion and ginger underneath is to provide ventilation to the underside of the fish and also gives better flavor to the dish in overall.
When I put ginger and spring onion underneath, when I pour the sauce over, the sauce also hiding underneath. This method is widely used by chefs at Chinese restaurant.
Separated the fish and the sauce, but steam them together. Because fresh cod fish has it's inexplicable sweetness, even the excessive liquid gives you wonderful flavor.
You have to ensure rock sugar is finely crushed before using. But of course, if you go around and ask fellow Chinese chefs, they will tell you rock sugar really taste different with the fish.
You won't want to achieve chewy and hard fish flesh. If your fish is cold (just out of the fridge), add another minute for steaming.