They are brown and love living close to coastal rock piles and underwater wreckage. Since they’re in deeper water, you’ll want to use a sizeable weighted setup to get your bait close to them.
Black grouper also tends to have firmer meat that holds up better to frying or more intense preparations. Both fish have the signature grouper mild sweet flavor, and both have a moderate amount of oil that keeps their texture favorable even if slightly overcooked.
Grouper live mostly off the eastern seaboard and can be caught from both the shore and by boat. If you’re bottom fishing from a boat, we recommend drifting instead of anchoring near where the grouper are.
If you let a grouper take your bait then retreat to its rocky home, chances are your line will snap against the rocks. Having an extra tight drag prevents a hooked grouper from swimming back to cover.
Chances are you’ll catch one and end up with a tasty dish you can cook for dinner that night. Grouper is a salt-water fish, found on the menu in restaurants and within stores throughout the United States.
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 has a subtle, sweet flavor with less fishy taste than black grouper or gag. 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. If you enjoy fish that isn’t too full of flavor then you might also like to check out our sea bass guide.
All grouper species are considered by chefs to have an ideal flavor for a number of dishes and preparation styles. The dominant characteristic that makes grouper ’s food quality so high is its oil and moisture content.
Compared to most other mild-tasting types of fish, grouper has a much higher oil and moisture content. Grouper meat has a unique texture when compared to most other commonly eaten fish.
High oil and moisture content keeps the large flakes firm, yet still tender. Buttery, smooth, firm, and tender would be the best way to sum up grouper ’s texture in a few words.
In our opinion, the variation between group species is small, but still notable enough to warrant some attention. Red grouper is the most common species found within the American seafood market.
Generally, those who prefer red grouper do so for its slightly milder and sweeter taste. You’ll commonly see gag lumped in with black in the seafood market due to its very similar flavor and texture.
The vast majority of what you’ll find in restaurants or stores will be a variety of red, black, and gag grouper. Start by making your first cut right where the filet begins, just as you would with any other large fish.
Grouper ribs are large, making this process fairly simple. You’ll find a fleshy area that runs from right in front of the gill to right next to the grouper ’s eye, following along the line of the mouth.
Once you make it to the area next the grouper ’s eye, simply flip the cheek out and peel it off of the remaining attached skin. Thanks to the strong grouper culinary profile, they are a very flexible fish for cooking.
Overcooking is definitely possible, but it’s much less common than it is when dealing with flakier, drier fish like snapper or sole. Grouper sandwiches are one of the most well-liked seafood staples in coastal areas and are always a good choice.
The immense popularity of grouper makes it extremely easy to find endless recipes in cookbooks and all across the web. If you’re an adventurous chef, the forgiving nature of grouper meat makes it an ideal choice for trying out new recipes and seafood creations.
If you’ve made it this far, you know just about everything you need to confidently order grouper at a restaurant or prepare it yourself at home. It really is one of the tastiest fish on the menu and I’ve known of plenty of seafood skeptics who still enjoy a good grouper filet.
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. Gag fish will be marketed as Black grouper ; they are very similar in taste and texture.
Both of these fish have a high oil and moisture content which makes them suitable to cook many ways. 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.
Sea Bass, Dogfish, Mahi and Red Snapper Common Names: Red Grouper, Black Grouper, Gag World Names:Seasonal Availability: Year-Round 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.
In restaurants, you’ll find whole snappers stuffed with an amazing blend of sliced local citrus fruits, garlic and cilantro then grilled or baked whole in the oven. 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. The most common way to cooks nook is to carefully fillet the fish then cover it in a light marinade or dry rub.
You’ll find it blackened and served in sandwiches, marinated in Mexican spices and tucked into tacos, grilled and drizzled in a creamy citrus sauce, doused in lime juice and served raw as ceviche…almost any way you could ever want to eat fish, you’ll find Mahi offered just like it! 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. One of my coworkers asked me what I think the best tasting fish in the world is recently and I had to think about it for a minute, then realized I’m pretty torn on my top 5 but can at least narrow down my favorites to only a handful.
After that I started bouncing around the web a little and noticed that there’s not a single good rankings of the best tasting fish in the world, so I figured I’d toss together a quick list of the best tasting fish around. I grew up with a boat in Florida and spent several days a week on the water.
So no, I’m not qualified to write the definitive rankings for ‘the best tasting fish in the world’ but my list is better than yours, so suck it. We used to catch these in the Smokey Mountains in North Carolina when I was a kid and would cook them camping.
The flat body lends it perfectly too cooking, just prepare it with a little lemon butter and/or fry it up and you’re in business. Caught from the Chesapeake Bay on down to the Florida Keys and all throughout the Caribbean, it’s one of my all-time favorites.
People salivate over swordfish like it’s a gift from the gods, but sometimes it’s really not all that tasty. I think what people tend to forget is the fish you’re ordering in a restaurant has been vetted, it’s not some bottom feeding specimen you pulled in on your buddy’s Boston Whaler, this is a restaurant-caliber fish and holy shit is Cod delicious.
19) Speckled Sea Trout: For a while these fish were hard to come by in parts of Florida. Due to a combination of random cold fronts and a few brutal hurricanes the speckled sea trout fishery was decimated.
You can pretty much catch them on any grass flat across Florida or throughout the Gulf of Mexico, and they’ll strike anything that’s shiny and moves. 18) Chilean Sea Bass: Fun fact, the Chilean Sea Bass has forever been known as the ‘Patagonian Tooth fish’, but apparently that name wasn’t very marketable and the fish didn’t sell much worldwide.
As I’ve stated before the best fish is whatever’s freshest, and if you can get fresh salmon (Pacific Northwest on up) it’s tasty as hell. If you’re deeply into salmon it’s simply because you haven’t tasted enough other fish yet to know what you actually like.
Actual yellowtail caught from the cool waters of California is fucking delicious, and it’s also a fish that fights like hell so if you catch it yourself it tastes even better because you feel like you’ve truly earned that fish. 15) Catfish: Blackened or fried, this is one of the best tasting fish worldwide BUT ONLY when it’s prepared by someone who knows how to season and cook it properly.
14) Blue Marlin: I didn’t want to include this on my list only because I don’t actively support the killing of billfish. I have however eaten fresh blue marlin after one (of 3) we caught out of Los Stenos Marina in Costa Rica died after a 90-minute fight.
The mates filleted it there and it was probably top 3 pieces of fish I’ve ever eaten in my life. It would be lower on the list if there were more blue marlin in the ocean, but they really shouldn’t be taken (and subsequently eaten) unless the fish died in battle.
I discovered Halibut way too late in life and I’ve been making up for lost time in the past few years. The last Dover Sole I had been at Carbone here in NYC (in Greenwich Village), and it was so expertly prepared that I found myself eating every last morsel of the fish skin, which is something I never do.
Eat it raw, sear it, thinly slice it and cover it with a little soy sauce and this is one of the most exquisite tasting fishes in the world. You might know this fish as ‘Ono’ depending on where you live in the world, that’s what the Hawaiians refer to it as.
If I were on death row and could request my final meal it’d be fried whole Dogfish Snapper (probably prepared by S.A.L.T. The Dogfish is amongst the most iconic fish in the state of Florida, and one of the most sought after in the world.
It’s a fish that’s been exploited by commercial fisherman and at one point it was on the verge of a complete species collapse. Well, it’s rebounding (slowly), and I’ve become more open to eating the most exquisite fish in the ocean.
Not too long ago I had a piece of Blue fin Tuna sushi at Sushi Nakamura in NYC’s West Village (the same Nakamura from Miro Dreams of Sushi on Netflix), and I swear to God I didn’t want to chew because the tuna in my mouth was so good I was worried I’d never taste anything that delicious again for the rest of my life. Honorable Mentions: Cobra, Pompano, Blackish, Mullet, and Bluefish.
I had a reader ask for a list of mild tasting fish and their texture. It’s incredibly important to get ample omega-3 fatty acids, and certain fish can serve as potent sources.
But due to issues like mining, sewage and fossil fuel emissions, heavy metals like mercury are winding up in the water and building up in our fish. Unfortunately, low-level mercury poisoning from contaminated seafood is a real threat and can lead to devastating effects on health.
Not only that, but some fish have also been so overfished that they are on the brink of collapse, which can have detrimental effects on the ocean ecosystem. In fact, the shift to eating more farmed fish like tilapia is leading to highly inflammatory diets, according to a 2008 study published in the Journal of the American Dietetic Association.
Wake Forest University School of Medicine researchers say tilapia is one of the most widely consumed fish in America. Sustaining high levels of inflammation in the body can worsen symptoms of autoimmune disorders and may be linked to chronic conditions like heart disease, cancer and diabetes.
If you must eat this fish, avoid tilapia from China, where farming practices are particularly worrisome. Although the female cod releases more than a hundred million eggs, only a few are able to survive to adulthood.
In 2014, Oceana, the largest ocean conservation group in the world, conducted an investigation using data from the National Marine Fisheries Service. They found that commercial fishermen in the U.S. throw about 2 billion pounds of “by catch” overboard each year.
According to the report, if you’ve eaten U.S. halibut, there’s a good chance it came from this damaging fishery. Without further protection and enforcement of existing efforts, we may forever lose one of the biggest, most interesting fishes in the world.
Now common on menus around the U.S., Chilean sea bass overfishing has left this species in serious trouble. Furthermore, harvesting the fish from Chile is also plagued by poor management and by catch problems.
Eel Monterey Bay Aquarium’s Seafood Watch places eel on the “Avoid” list on its sushi guide because it’s slow to mature and has been overfished in many parts of the world, bringing some populations to collapse. In the Delaware River, for instance, eels are an integral part of spreading mussel populations that serve as natural water filters.
Aside from the issues with overfishing, eels tend to readily absorb and store harmful chemicals and contaminants such as poly chlorinated biphenyls (PCs) and flame retardants. What’s more, studies show that farmed salmon is more likely to contain harmful contaminants like PCs, which are pollutants linked to insulin resistance, obesity, cancer and stroke.
Shrimp farm ponds are also treated with harmful chemicals and pesticides such as malachite green, rote none and organic compounds, all of which can have detrimental effects on health. Plus, an Associated Press investigation uncovered a slavery network in Thailand dedicated to peeling shrimp sold around the world.
In 2007, Thailand alone exported about $1.24 billion to the United States, according to Food and Water Watch. Although Alaskan king crab legs legally can only be called that if they’re harvested from Alaska, widespread mislabeling is the norm.
Generally known as “slime head” within the scientific community, seafood marketers had other ideas for this fish and gave the species a more appetizing name. Since orange roughly don’t reach sexual maturity until at least 20 years old, they are very slow to recovery.
According to Oceana: “The extremely long lifespan and the late age at maturity imply that a decimated population may take a half century or longer before it can recover.” Beyond that, the orange roughly is also known to have higher mercury levels, which can be dangerous if consumed in large amounts.
But apart from that, most shark species, which are slow to mature and don’t have a lot of offspring, are severely depleted. Often referred to as Hon Mauro on sushi menus, this simply means blue fin tuna, which should be avoided at all costs.
A better sushi choice would be fatso/skip jack tuna caught through Pacific troll or pole and line methods only. However, due to its high demand for sushi, fisheries managers are still allowing commercial fishing to target it.
Aside from the obvious population collapse and extinction threat, this is also a large predatory fish that harbors higher levels of mercury. In fact, the mercury in this fish is so high that the Environmental Defense Fund recommends women and children avoid it altogether.
That’s certainly the case with king mackerel, as the Food and Drug Administration warns women and children to outright avoid it. You may want to avoid Spanish mackerel, too, which has also been shown to harbor elevated mercury levels.
Luckily, Atlantic mackerel is high in omega-3s, low in mercury and is rated a top choice in terms of health and sustainability. In 2015, an investigation found that more than a third of 19 restaurants in Atlanta sold fantasies (also known as “Vietnamese catfish”) as grouper.
In addition to being rich in heart-healthy fats, salmon is a great source of protein, B vitamins, potassium and selenium. Atlantic mackerel This oily fish is also high in health omega-3 fatty acids, along with protein, niacin, selenium and vitamin B12.
Finding safer seafood can be challenging and requires you to consider many factors, including sustainability, nutritional value, mercury levels and the risk of contamination with pollutants, pesticides or harmful chemicals. Finally, when you do eat fish, opt for things like wild-caught Alaskan salmon, Pacific sardines and Atlantic mackerel.