Like all seafood in Florida, the harvesting of grouper is closely monitored and regulated to ensure healthy stocks as a naturally renewable and sustainable resource. Red groupers are members of the sea bass family, Serranidae, and are found in tropical and warm temperate waters worldwide.
The Serranidae has over 400 species which are found around coral reefs and rock outcroppings of the coastal shelf. Due to their preferred habitat, groupers and other family members are accessible by hook-and-line fishing and less vulnerable to trawl fishery.
Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious. It can be used in almost any seafood recipe and its unique flavor comes out beautifully with a touch of mild seasoning and fresh herbs.
Fresh whole fish should have: -- A shiny surface with tightly adhering scales.-- Gills that are deep red or pink, free of slime, mucus and off-odor.-- Clean shiny belly cavity with no cuts or protruding bones.-- A mild aroma, similar to the ocean. Fresh steaks, fillets and loins should have: -- A translucent look.-- Flesh that is firm and not separating.-- A mild odor, similar to the ocean.-- No discoloration.-- Packaging that keeps them from being bent in an unnatural position.
Do not overcook.• Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.• Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.• Marinate in your favorite salad dressing prior to cooking.• Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.• Broil or grill with lime-butter and seasoned salt. 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 “. Nonetheless, the word grouper on its own is usually taken as meaning the subfamily Epinephrine.
Groupers are Telecasts, typically having a stout body and a large mouth. 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.
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).
^ John E. Randall; Kashmir Aida; Takashi Libya; Nobuhiro Missouri; His Kamila & Yorkshire Hashimoto (1971). “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, William N. ; Cricket, Ron & van der Loan, Richard (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”. ^ Heather Alexander, Houston Chronicle (21 August 2014).
“Gulf grouper swallows 4 foot shark in a single bite”. Wiki source has the text of the 1905 New International Encyclopedia article Grouper “.
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. 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.
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.
Black grouper have an especially high meat yield in relation to their weight. 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.
There is a wide variety of ways to cook and grouper pairs will with many flavors. Overcooking is definitely possible, but it’s much less common than it is when dealing with flakier, drier fish like snapper or sole.
Some of the most commonly preferred preparation methods are a simple blackening or grilling. 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.