Remove the scales of the fish on both sides by sliding the knife from the head, below the gills all the way down to the tail. Cut down the backbone of the fish, reaching the blade halfway through.
Scientific classification Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Performed Family: Serranidae Subfamily: Epinephrine Genus: Epimetheus Species: Binomial name Epimetheus Tamara Synonyms Promiscuous Tamara (Lichtenstein, 1822) Serra nus Tamara Lichtenstein, 1822 Serra nus Menelik Valentines, 1828 Serra nus gales J.P. Müller & Trochee, 1848 Serra nus guava Play, 1860 Promiscuous one Ehrenberg, 1915 Promiscuous ditto Roux & Collision, 1954 The Atlantic goliathgrouper or Tamara (Epimetheus Tamara), also known as the Jewish, is a large saltwater fish of the grouper family found primarily in shallow tropical waters among coral and artificial reefs at depths from 5 to 50 m (16 to 164 ft).
Its range includes the Florida Keys in the US, the Bahamas, most of the Caribbean and most of the Brazilian coast. On some occasions, it is caught off the coasts of the US states of New England off Maine and Massachusetts.
In the eastern Atlantic Ocean, it occurs from the Congo to Senegal. Young Atlantic Goliath groupers may live in brackish estuaries, oyster beds, canals, and mangrove swamps, which is unusual behavior among groupers.
They may reach extremely large sizes, growing to lengths up to 2.5 m (8.2 ft) and can weigh as much as 360 kg (790 lb). The world record for a hook-and-line-captured specimen is 308.44 kg (680.0 lb), caught off Fernanda Beach, Florida, in 1961.
Considered of fine food quality, Atlantic goliathgrouper were a highly sought-after quarry for fishermen. It is a relatively easy prey for spear fishermen because of the grouper's inquisitive and generally fearless nature.
They also tend to spawn in large aggregations, returning annually to the same locations. This makes them particularly vulnerable to mass harvesting while breeding.
Until a harvest ban was placed on the species, its population was in rapid decline. The fish is recognized as “vulnerable” globally and “endangered” in the Gulf of Mexico.
The species' population has been recovering since the ban; with the fish's slow growth rate, however, some time will be needed for populations to return to their previous levels. Goliath groupers are believed to be protogynous hermaphrodites, which refer to organisms that are born female and at some point in their lifespans change sex to male.
Males can be sexually mature at about 115 centimeters (45 in), and ages 4–6 years. In May 2015, the Atlantic goliathgrouper was successfully bred in captivity for the first time.
Tidal pools act as nurseries for juvenile E. Tamara. In tidal pools juvenile E.Tamara are able to utilize rocky crevices for shelter.
Besides shelter, tidal pools provide E. Tamara with plenty of prey such as lobster and porcelain crab. The Atlantic goliathgrouper has historically been referred to as the “Jewish”.
It may have referred to the fish's status as inferior leading it to be declared only suitable for Jews, or the flesh having a “clean” taste comparable to kosher food ; it has also been suggested that this name is simply a corruption of jaw fish or the Italian word for “bottom fish”, Giuseppe. In 2001, the American Fisheries Society stopped using the term because of complaints that it was culturally insensitive.
^ Lovato, Cleo nice Maria Cardozo; Soars, Bruno Clears; Begot, Tiago Octavio Buffalo; Montage, Luciano Coach de Assis (January 2016). “Tidal pools as habitat for juveniles of the Goliath grouper Epimetheus Tamara (Lichtenstein 1822) in the Amazonian coastal zone, Brazil”.
Risky, Delaney C.; Bakenhaster, Micah D.; Adams, Douglas H. (2015). “ Pseudorhabdosynochus species (Monogenoidea, Diplectanidae) parasitizing groupers (Serranidae, Epinephrine, Epinephrine) in the western Atlantic Ocean and adjacent waters, with descriptions of 13 new species”.
Wikimedia Commons has media related to Epimetheus Tamara. Which, along with their size, made them a prime target for fishmongers and caused their population to drastically decrease, so much so that in 1990 the US had to put a harvest ban on the species with the Caribbean following suit in 1993, and Brazil in 2002.
And while this means throughout most of the year the numbers of Goliath groupers sticking together in any one place is quite low, they are still easy targets due to the way they reproduce. When the time to reproduce comes, Goliath groupers come together in large groups that are rarely made up of less than a hundred individuals.
In other words, the Goliath groupers utilize the same few places and same few days a year to spawn, which makes them predictable, and thus, easy targets for fisherman looking to catch them. Add in the natural fearlessness that comes with being at the top of your food chain and the goliathgrouper are practically sitting ducks since swimming away as fast as possible isn’t the first thing on their mind when attacked.
Since the distinct taste is giant grouper ’s biggest charm, it’s better to cook it in a way that doesn’t overwhelm the fish with other ingredients. You’ll only need fresh and cleaned grouper fillets, a lemon, and an Italian seasoning mix along with some salt and pepper.
Put a generous amount of salt and pepper on both sides of the fish, lay the fillets out on the foil drizzled with olive oil, and sprinkle Italian seasoning on top. Rub salt and pepper over the fillets, lightly dust with flour, and fry in butter and olive oil (yes, both) for 3-4 minutes on each side.
Squeeze some lemon over it when you flip the fish (be careful because the juice will start bubbling when it hits the heat). Off the water, he enjoys blogging and sharing his favorite fishing tips & tricks that he has learned over the years.
If you’ve never tried Gulf shrimp, Florida stone crab or grouper, those dishes are a must-eat on your next visit here. To whet your appetite, we’re sharing nine famous Floridian foods and the 36 best places to sample them the next time you’re in town.
Some visitors plan their trips to the Sunshine State based on Florida stone crab season. Fishermen harvest these crabs from Biscayne Bay near Miami, throughout the Florida Keys and along the state’s Gulf Coast.
Because of that, Florida has a lock on the industry and there are a few famous restaurants that are devoted exclusively to this menu item. A family-run business since 1913, the specialty of the house is the Florida stone crab, cracked and served with mustard sauce.
It took this restaurateur to show locals and visitors alike the lure of the Florida stone crab, which was originally served with hash browns, coleslaw and mayonnaise. Key Largo Fisheries serves Florida stone crab caught fresh, cooked and chilled or as a chowder.
The restaurant group launched in 1981 and serves fried, grilled or blackened grouper sandwiches. Its grouper Reuben on toasted marble rye with sauerkraut, Swiss cheese and A Thousand Island dressing is a perennial favorite.
Their version of the grouper sandwich includes a filet dipped in beer batter, deep-fried, stuffed into a brioche bun and topped with lettuce, tomato and onion. The restaurant also prepares a delicious grouper nugget PO’boy on a hoagie roll.
Handed down from the Muskogee Native American tribe, grits are a type of preparation of corn that’s similar to Italy’s plenty. Home cooks and chefs soak the grits overnight before boiling them and then finishing them with cream, butter and sometimes cheese.
It’s a chain, so you’ll find outposts across Florida in places like Jacksonville, Pensacola, Clearwater, Tampa, Naples and Boca Raton. Its version of this Southern specialty is made with Gulf shrimp, andouille sausage and sautéed red peppers and onions, then served with garlic bread and lemon.
The mollusk’s meat is mild and sweet, sort of like a clam, and it’s used to elevate the flavor of deep-fried fritters. Like hush puppies or clam cakes, they are served as appetizers with a variety of dipping sauces or as a side on a fishermen’s platter.
Here you can order all kinds of shrimp and fish baskets, salads, PO’ boys and, of course, conch fritters. For dipping sauces, you can choose from a spicy pink option or one with a Key lime base.
Cubans have lived and worked in Florida for nearly 200 years, first as fishermen and then later, from the mid-1880s, in the tobacco industry in Tampa’s historic Yb or City neighborhood. So, it’s no surprise that food named for that Caribbean nation would make its debut here: the Cuban sandwich.
It’s made with roasted mojo-marinated pork, ham, salami, Swiss cheese, pickles and mustard. The filling is stuffed in Cuban bread and then the whole sandwich is pressed and heated to perfection so the cheese is nice and melty.
The crust is traditionally made with graham crackers or sometimes pastry, while the filling is a whipped concoction of Key lime juice, condensed milk and egg yolks. The bottom baked layer is traditional with Key lime juice, condensed milk and egg yolks.
You can also grab breakfast or sandwiches here, but people make the drive just for Terry’s Famous Key Lime Pies. The dessert menu has some very intriguing options, including a Key lime pie made with a macadamia nut crispy rice cereal crust.
Millions of Americans enjoy a slice of pecan pie every Thanksgiving, but it’s a popular dessert in Florida year-round. Pecan groves flourish in the Sunshine State and in nearby Georgia, providing a supply of quality nuts for baking.
A rolled pie crust is filled with a mixture made from eggs, butter, and brown sugar or molasses. You’ve got to love sweet things to try it, since this dessert is packed with sugar along with a powerful pecan punch.
It’s grown from a small restaurant to include a gift shop, deli and fresh produce market. Homemade corned beef hash, pressure-fried chicken and country fried steak with gravy are just a few of its specialities.