Sold as: Skinless fillets (most common), steaks, whole fish (under 10 lbs.) Buying tips: Avoid whole fish weighing over 10 pounds, since larger specimens of grouper has been associated with ciguatera poisoning.
Grouper is firm enough to stand up to almost any style of preparation, including deep-frying, grilling, braising, poaching, and steaming. On a nice sized grouper, the cheeks are big enough to make the perfect fish sandwich.
The cheek is an overworked muscle so its meat retains shape, and is rich in flavor with a lobster-like flesh. Often thought of as a delicacy around the world, grouper cheeks are one of the sweetest, most tender parts of the fish.
However, try to buy a full Grouper no larger than 10 lbs, because fish extending past that have been associated with ciguatera poisoning. Depending on the weight of the Grouper, the cheek fillets can be as small as a cherry, or as large as an orange.
The sweet, flaky fillet resembles the flavor of a halibut or bass fish and can be prepared in a number of ways including frying, poaching, steaming, boiling, or searing and will remain sweet, firm, and delicious. There are over 400 species of groupers, and they can be found year round in warmer saltwater like the Atlantic, Pacific, Gulf of Mexico and Caribbean.
Most people end up throwing away the rest of the grouper fish after filleting it, and they forget all about the sweet meat in the cheeks. Cut around this soft spot, with your knife lining the bone and doing most of the work, and you will end up with a perfect grouper cheek fillet.
Set the grouper cheeks aside and add the mushrooms, peppers, turmeric root and orange zest to the skillet, and cook until tender. Add the grouper cheeks and stir the mix gently until all elements are heated.
Grouper Malabar grouper, Epimetheus malarious Scientific classification Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Performed Family: Serranidae Subfamily: EpinephelinaeBleeker, 1874 Tribes and genera Not all errands are called 'groupers'; the family also includes the sea basses. The common name grouper is usually given to fish in one of two large genera : Epimetheus and Mycteroperca.
In addition, the species classified in the small genera Hyperion, Completes, Dermatologist, Graciela, Scotia, and Trio are also called 'groupers'. However, some hamlets (genus Affected), the hinds (genus Cephalopods), the lyre tails (genus Various) and some other small genera (Gonioplectrus, Nippon, Paranoia) are also in this subfamily, and occasional species in other serrated genera have common names involving the word grouper “.
They can be quite large, and lengths over a meter and the largest is the Atlantic Goliath grouper (Epimetheus Tamara) which has been weighed at 399 kilograms (880 pounds) and a length of 2.43 m (7 ft 11 1 2 in), though in such a large group, species vary considerably. They do not have many teeth on the edges of their jaws, but they have heavy crushing tooth plates inside the pharynx.
They habitually eat fish, octopuses, and crustaceans. Reports of fatal attacks on humans by the largest species, such as the giant grouper (Epimetheus lanceolatus) are unconfirmed.
They also use their mouths to dig into sand to form their shelters under big rocks, jetting it out through their gills. The word grouper is from the Portuguese name, group, which has been speculated to come from an indigenous South American language.
In New Zealand, “groper” refers to a type of wreck fish, Poly prion oxygenate, which goes by the Mori name haiku. In the Middle East, the fish is known as hammer ', and is widely eaten, especially in the Persian Gulf region.
The species in the tribes Grammistini and Diploprionini secrete a mucus like toxin in their skin called Rammstein and when they are confined in a restricted space and subjected to stress the mucus produces a foam which is toxic to nearby fish, these fishes are often called soap fishes. Jordan, 1923 Tribe Epinephrine Sleeker, 1874 Aethaloperca Fowler, 1904 Affected Bloch & Schneider, 1801 Anyperodon Gunther, 1859 Cephalopods Bloch & Schneider, 1801 Chromites Swanson, 1839 Dermatologist Gill, 1861 Epimetheus Bloch, 1793 Gonioplectrus Gill, 1862 Graciela Randall, 1964 Hyporthodus Gill, 1861 Mycteroperca Gill, 1862 Paranoia Guillemot, 1868 Plectropomus Pen, 1817 Scotia J.L.B.
Smith, 1964 Trio Randall, Johnson & Lowe, 1989 Various Swanson, 1839 The largest males often control harems containing three to 15 females.
Groupers often pair spawn, which enables large males to competitively exclude smaller males from reproducing. As such, if a small female grouper were to change sex before it could control a harem as a male, its fitness would decrease.
If no male is available, the largest female that can increase fitness by changing sex will do so. Gonochorism, or a reproductive strategy with two distinct sexes, has evolved independently in groupers at least five times.
The evolution of gonochorism is linked to group spawning high amounts of habitat cover. Both group spawning and habitat cover increase the likelihood of a smaller male to reproduce in the presence of large males.
Fitness of male groupers in environments where competitive exclusion of smaller males is not possible is correlated with sperm production and thus testicle size. Gonochoristic groupers have larger testes than protogynous groupers (10% of body mass compared to 1% of body mass), indicating the evolution of gonochorism increased male grouper fitness in environments where large males were unable to competitively exclude small males from reproducing.
Many groupers are important food fish, and some of them are now farmed. Unlike most other fish species which are chilled or frozen, groupers are usually sold live in markets.
Groupers are commonly reported as a source of Ciguatera fish poisoning. DNA barcoding of grouper species might help in controlling Ciguatera fish poisoning since fish are easily identified, even from meal remnants, with molecular tools.
In September 2010, a Costa Rican newspaper reported a 2.3 m (7 ft 7 in) grouper in Cieneguita, Limón. The weight of the fish was 250 kg (550 lb) and it was lured using one kilogram of bait.
In November 2013, a 310 kg (680 lb) grouper had been caught and sold to a hotel in Dong yuan, China. ^ a b c d e Richard van der Loan; William N. Scholar & Ronald Cricket (2014).
^ Share, Redoubt; Honer, Andrea; Ait-El-Djoudi, Karim; Cricket, Hans (2006). “Interspecific Communicative and Coordinated Hunting between Groupers and Giant Moray Eels in the Red Sea”.
“Rammstein, the skin toxin of soap fishes, and it significance in the classification of the Grammistidae” (PDF). Publications of the Set Marine Biological Laboratory.
^ Scholar, W. N.; R. Cricket & R. van der Loan (eds.). A phylogenetic test of the size-advantage model: Evolutionary changes in mating behavior influence the loss of sex change in a fish lineage.
Estimates of body sizes at maturation and at sex change, and the spawning seasonality and sex ratio of the endemic Hawaiian grouper (Hyporthodus Quercus, f. Epinephelidae). Constant relative age and size at sex change for sequentially hermaphroditic fish.
A new version of the size-advantage hypothesis for sex change: Incorporating sperm competition and size-fecundity skew. Sex change in fishes: Its process and evolutionary mechanism.
Evidence of gonochorism in a grouper, Mycteroperca rosacea, from the Gulf of California, Mexico. ^ Molly, P. P., N. B. Goodwin, I. M. Cote, J. D. Reynolds and M. J. G. Gage.
Sperm competition and sex change: A comparative analysis across fishes. ^ Crib, T. H., Bray, R. A., Wright, T. & Michelin, S. 2002: The trematodes of groupers (Serranidae: Epinephrine): knowledge, nature and evolution.
^ Justine, J.-L., Beveridge, I., Box shall, G. A., Bray, R. A., Morale, F., Triples, J.-P. & Whittington, I. D. 2010: An annotated list of parasites (Isopod, Coppola, Monotone, Diogenes, Custody and Nematode) collected in groupers (Serranidae, Epinephrine) in New Caledonia emphasizes parasite biodiversity in coral reef fish. Folio Parasitologica, 57, 237-262. Doi : 10.14411/fp.2010.032 PDF ^ “Most consumers prefer to purchase live groupers in fish markets”.
^ Schooling, C., Kissinger, D. D., Detail, A., Fraud, C. & Justine, J.-L. 2014: A phylogenetic re-analysis of groupers with applications for ciguatera fish poisoning. ^ ^ “Photos: Fishermen catch wildly huge 686-pound fish, sell it to hotel”.
Wiki source has the text of the 1905 New International Encyclopedia article Grouper “. Here’s the story: I once fell completely in love with a wonderful local restaurant that specialized in Bahamian fare.
Sadly, this restaurant closed only a short time after it opened. A conversation at the office on Saturday had me thinking about some dishes I used to enjoy there.
I started wondering why I had never attempted to recreate this one at home, as I have done with several other things I find myself longing for. Because this is considered a “byproduct” of processing fish, the price is great despite the excellent quality.
I cut it into four equal pieces and got ready to wrap it in bacon. I wrapped mine in two different directions and made sure that the bacon overlapped on the underside (it sticks to itself quite well) and that all the seams were hidden.
I started with one small container of raspberries and 2 tablespoons of Red Wine Vinegar. I put them in a small pan over medium heat until the berries were soft.
I smashed them against the side of the pan with a spatula until they were fairly smooth. I added a tablespoon of sugar, 1/4 cup of unsweetened natural coconut, and a teaspoon of chipotle powder.
The smokiness of the chipotle will compliment the bacon nicely and still give the sauce subtle heat. After everything was combined and allowed to simmer for a few minutes, I removed it from the heat and set it aside.
I got out the biggest skillet I have (you need LOTS of room around the pieces of fish, or they will just steam and your bacon will never get crispy). I put each piece of fish into the skillet with the bacon seams facing down.
I let them cook for about three minutes on this side and then carefully flipped them over and repeated the process. A quick touch test told me that the fish was still slightly undercooked in the center.
Sleek tuna and king mackerel are abundant in winter, while neon dolphin fish liven up the summer. Frying seals in the juices and the browned, crispy crust makes a perfect palette for a finishing sauce.
For delicate fish like snapper or dogfish, I just dredge it in flour seasoned with a pinch of salt and a lot of black pepper and quickly pan fry it in canola or olive oil. These light dusting protect the fish from direct heat but don’t overpower its delicate taste.
You can make a fuller crust by adding a dip in a beaten egg and a final roll in seasoned breadcrumbs or cracker meal (I draw the line at crushed corn flakes!). Pour canola oil into a cast iron skillet to a depth of about 2 inches and heat until very hot.
Add 1-2 cups club soda until the texture resembles pancake batter. Slowly lower them into the hot oil and fry, turning once, until golden brown, about 4 or 5 minutes.