Some processors call gag “the grouper of choice,” since it offers better yield and firmer meat. French Name:German Name:Spanish Name:Introduction:Groupers belong to one of the largest and most widely distributed families of fish, the sea basses.
Some processors call gag “the grouper of choice,” since it offers better yield and firmer meat. Product Profile:Groupers have a mild but distinct flavor, somewhere between bass and halibut.
The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Cooked, the white meat has a very firm texture and heavy flake and remains moist.
Cooking Tips:In the South, blackened grouper is a favorite preparation, but this versatile fish can be fried, grilled, skewered or used in chowders and soups. Larger whole grouper can be roasted, and large fillets should be butterflied before grilling because of their thickness.
Global Supply:Brazil, Ecuador, Honduras, Mexico, Nicaragua, Panama, United States Because of limited commercial supplies of the true black grouper (Mycteroperca SPP.
), it has largely been replaced by the gag (M. Microlepis), which offers similar edibility and value. Some processors call gag “the grouper of choice,” since it offers better yield and firmer meat.
Product Profile Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest.
The raw meat of both is white and lean with a notable lack of bones. Cooked, the white meat has a very firm texture and heavy flake and remains moist.
Cooking Tips & Methods In the South, blackened grouper is a favorite preparation, but this versatile fish can be fried, grilled, skewered or used in chowders and soups. Larger whole grouper can be roasted, and large fillets should be butterflied before grilling because of their thickness.
Highland Fish Market is the place to go for Fresh List in Louisville. Highland Fish Market is located on Shelbyville Road in Middletown.
Highland Fish is your Seafood Connection in Louisville, KY. We are located in Middletown, but are within driving distance from these areas: St. Matthews, Chenoweth Square (Shelbyville Road, Frankfort Avenue), The Highlands (Bardstown Road), and Hurstbourne. St. Matthews (Chenoweth Square, Frankfort Avenue, Shelbyville Road, Hurstbourne are also considered to be in the East End.
This fish culture is gaining commercial importance across the world. India is also showing lots of interest in Grouper fish culture.
These fish have highly valued because of their excellent body texture and flavor. The export market for grouper is rapidly increasing specially in Hong Kong, and Singapore, Japan.
The biggest challenge in commercial production of grouper fish is the shortage of fingerlings or seed from the wild or hatchery (nurseries). Because of seed shortage, high market value of this fish have encouraged many countries in Asia including India to initiate research and development programs on grouper breeding and seed production.
In India, until now, naturally collected seed from wild waters are serving the purpose. Grouper fishes are extensively cultured in coastal brackish water ponds and floating, fixed net cages in many south Asian countries.
Grouper fishes are naturally low in calories and high in proteins. Grouper fishes are great source of vitamins and minerals.
Local Names of Grouper Fish in India:- Panini been, Caravan (Tamil), McQueen, Álava (Malayalam), MRI menu, Copra, Guru (Kannada), MRI menu (Telugu), Law veto (Bengali). At this point of time, floating nursery cages with mesh size of 1.5 to 2.0 cm should be made of polyethylene netting supported by wooden frame.
These should be kept afloat with metal drums, anchored with concrete blocks and should be stocked with 250 to 600 frying or fingerlings. Once fry or fingerlings reach 15 to 20 cm in total length, they should be transferred and stocked in net cages or brackish water ponds.
The site selected for net-cage culture should be free from predators and strong wind and waves. Construction of Net Cages in Grouper Fish Farming: In net-cage culture, floating cages are built with bamboo poles and polyethylene netting material at 25 to 50 mm diameter.
Generally, these net cages are secured to bamboo poles (raft structure) buy ropes or wires. Buoyancy should be provided by empty plastic gallons attached to the bamboo frames.
Stocking in Grouper Fish Farming: The ideal water temperature for grouper fish farming should range from 27 °C to 30 °C and dissolved oxygen content at 5 mg/l. Commercial fish farmers should go for water testing to maintain optimal techno parameters.
Generally fingerlings of grouper fish with length of 12-15 cm (which are being raised in nurseries) are stocked in net-cages @ 45-50/sq. Yield in Grouper Fish Farming: A net cage of 5 meter x 5 meter x 3 meter (Length, Width and Height of the net cage) can yield up to 600 kg in about 7 months from stocking period assuming that the fishes weighing 600 grams are being harvested (collected).
The optimal techno parameters such as salinity, temperature should be maintained in the pond. The ideal salinity of 330 mg/l and temperature range 16-32 °C should be maintained in pond culture of grouper fish.
When it comes to pond size, generally it varies from 0.2 ha to 0.3 ha in area with a height of 1.5 meter to hold the water level with support of concrete dike. Generally in open pond system, green algae are formed because of sunlight and this needs to be removed frequently.
The flesh of this grouper is very white and delicate in flavor and texture. Small fillets hold together well enough for poaching if handled gently, and they flake apart very easily on the plate.
It is easy to bone completely and an ideal fish for delicate sauces. Its characteristics make it desirable for upscale restaurants, and it isn't yet farmed so it is more expensive than many other fish.
You'll want to cut the gill arches loose with your kitchen shears because they pull very hard. Fortunately it's a relatively easy fish to skin using the usual long knife and cutting board Method.
There will still be quite a bit of flesh left on the head, and especially on the bottom of the collar, which is difficult to recover due to the bones. Stock made from the head, fins and bones is mild and quite usable.
Often times, I blacken it, but my favorite way is to broil it in the oven and serve it with a simple lemon sauce. For this recipe I added garlic and fresh basil to butter along with dry white wine.
Evenly sprinkle salt and pepper on both sides of fish fillets. Broil fish until opaque and firm, about 10 – 15 minutes, depending on size and thickness of files.
While fish is cooking, preheat a large skillet over low heat. Add Land O’Lakes sea salt and olive oil butter to skillet, grated garlic and black pepper.