The properly is subangular with the serrations at its angle being slightly enlarged and the upper edge of the gill cover is straight. The They are dark reddish brown on the upper part of the head and body, shading to paler pink on the underparts, they are marked with lighter spots and blotches across their body and there are darker margins to the fins.
This species has a maximum published total length of 125 centimeters (49 in), although they a more commonly found at lengths around 50 centimeters (20 in), and a maximum published weight of 23 kilograms (51 lb). The redgrouper's typical range is coastal areas in the western Atlantic, stretching from southern Brazil to North Carolina in the US and including the Gulf of Mexico and Bermuda.
Spawning occurs offshore between January and June, peaking in May. While primarily eating benthic invertebrates, the red grouper is an opportunistic feeder in the reef community.
The diet commonly includes mantid and portend crabs, juvenile spiny lobster, and snapping shrimp, with the occasional fish. The red grouper is of moderate size, about 125 cm and weighs 23 kg or more.
When aggravated (they are highly territorial) or involved in spawning activities, these fish can very rapidly change coloration patterns, with the head or other parts of the body turning completely white, and the white spots appearing more intense. Red grouper (Epimetheus Mario) on an excavated site on Pulley Ridges on the West Florida Shelf Red grouper actively excavate pits in the seafloor.
They start digging in the sediment from the time they settle out of the plankton and continue throughout their lifetime. They use their caudal fin and their mouths to remove debris and sediment from rocks, creating exposed surfaces on which sessile organisms actively settle (e.g., sponges, soft corals, algae).
The exposure of structure also attracts a myriad of other species, including mobile invertebrates and a remarkable diversity of other fishes, from bodies and butterfly fish to grunts and snapper. The lionfish Steroid Holsteins started invading red grouper habitat by 2008, from Florida Bay to the Florida Keys and offshore to Pulley Ridge, a despotic coral reef on the West Florida Shelf west of the Dry Tortugas.
Known for being extremely capable predators on small reef fish, scientists are very interested in determining the extent to which their invasion changes the functional dynamics of associated communities. Wikimedia Commons has media related to Epimetheus Mario.
“Helming parasites of Epimetheus Mario (Pisces: Serranidae) of the Yucatán Peninsula, southeastern Mexico” (PDF). Although some populations are below target levels, U.S. wild-caught red grouper is still a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Large sharks and carnivorous marine mammals prey on adult red grouper. Red grouper are found in the western Atlantic Ocean from Massachusetts through the Gulf of Mexico and south to Brazil.
Annual catch limits are used for red grouper in the commercial and recreational fisheries. These fisheries are closed when their annual catch limit is projected to be met.
Both the commercial and recreational fisheries have size limits to reduce harvest of immature red grouper. The commercial and recreational fishing seasons are closed from January through April to protect red grouper during their peak spawning period.
To reduce by catch, there are restrictions on the type of gear fishermen may use and where they can fish. Year-round and/or seasonal area closures for commercial and recreational sectors to protect spawning groupers.
A rounder and fatter fish than most exotics, Groupers are an underrated fish, found in most tropical waters but usually imported from the Red Sea, the Seychelles, West coasts of Africa and Australia. Australians call them Coral Trout and Rock Cod, and line caught fish are very highly prized, but they are part of the same Serranidae family, and should be marketed in the UK as Groupers.
As part of our commitment to only sell responsibly sourced fish and seafood, we no longer supply this species. Red grouper are beautiful fish that can weight very heavy on the hook, even when caught in smaller sizes.
They’re tough predators, can put quite a fight and can provide the angler with a lot of thrills. They prefer muddy and rocky bottoms, but can be caught in a variety of habitats such as open seas, shallow seas, subtidal aquatic beds, coral reefs, rocky shores, sandy shores, estuaries waters, intertidal flats, intertidal marshes, coastal saline lagoons, coastal freshwater lagoons, and karts.
In colder months they move back inshore, and sometimes you can get big ones in water as shallow as 20 ft. Like most predator fish that feed close to the bottom, when a red grouper grabs the bait and feels resistance, it will try to run to the nearest hiding place.
However, they are also interested in lures, and catching them with jigs and jerk baits in shallower water can be very entertaining. A red grouper will basically gulp any fish passing by, if it looks appetizing and it can fit in its mouth.
Make sure though that you hook them by the dorsal fin or their lower jaw, to live longer. Cutting bigger bait fish in half at a 45° angle seems to have quite a great effect on the presentation, resulting in more bites.
If you want to catch red grouper with lures, best jerk baits and jigs are always a good call. Some lures to try out are Your Minnows, Mirror Deep Divers (red, orange and black silver), Salas Jigs in Green / Blue Sardine, or squid imitating jigs such as the ones from Charities.
Shakespeare makes quite a few Ugly Sticks for this purpose, with an OK price / quality ratio. So, equip your rod with a 4/0 Penn Senator or Abu Garcia Seascape bait casting reel.
It’s always best to go with braided line for groupers, because it gives you a better control of the fish right away, as it doesn’t stretch. Depending on the bait used, depth and fish size targeted, your line can be between 40-60lb.
Since groupers in general, have a big mouth, sizeable circle hooks are the best for these 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.
You'll love this easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives! 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. I use the more readily available red grouper, a white fish from the sea bass family.
Some good options, as I mentioned earlier: red snapper fillets, cod, halibut, haddock, or sea bass. 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.
Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives. Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week.
Scale1x2×3x 1 ½ lb grouper fillet (or a similar fish) kosher salt 1 tbsp dry oregano 1 to 1 ½ tsp ground cumin 1 tsp sweet paprika ½ tsp black pepper 4 large garlic cloves, minced Juice of 1 large lemon, more for later Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil) 6 to 8 oz cherry tomatoes, halved 6 to 8 pitted Kawabata olives, sliced Chopped fresh dill (about ¼ oz or so) 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. Adjust cooking time as needed and use an instant read thermometer (per tip above) to determine when your fish is ready.
Regrouped are plentiful on shallow reefs on both the Atlantic and Gulf Coasts. As always “DearMeatForDinner” puts together a great production on how to fillet a fish.
Check out this video he posted on how to fillet your red grouper. * Also remember the sharper your knife the easier it is going to be filleted your fish.
This is one of the best meats inside a grouper, so we decided to share this recipe with you first. This video posted by “cooking guide” shows you how to make Regrouped W/ A Parmesan Crust.
Butter Chives Italian Parsley Roasted Garlic Cloves Pasco Bread Crumbs Lemon Extra Virgin Olive Oil Parmesan Cheese Sea Salt Black Pepper Since red grouper is a smaller grouper, it has some excellent white meat.
Old Bay Seasoning Olive Oil Lime Parsley How To Make Oven Roasted Regrouped This video posted by “cooking guide” shows you how to make some gourmet oven roasted Regrouped.
Two Fillets Of Grouper Salt Pepper Garlic Thyme Lemon Butter Arugula How To Make Thai Style Regrouped : This is a great recipe posted by “LearnToCook”.
Place stick-cut carrot and celery on bottom half of foil. Pour 1 T coconut milk/curry paste mixture over fish and add minced ginger and garlic.4.
We hope you enjoyed our article on cooking red grouper at will eventually try at least a few of these recipes! This article was part of a series of articles on how to cook your catch, and part of a bigger goal that Bull buster has to help you spend more time fishing.
We have posted recipes in this article series that have been around in a fishing family for over three generations, we hope that we can keep these traditions alive as part of our mission to help you spend more time fishing. Learn how to fillet your shook and make some awesome food with it.
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.