The properly is subangular with the serrations at its angle being slightly enlarged and the upper edge of the gill cover is straight. The They are dark reddish brown on the upper part of the head and body, shading to paler pink on the underparts, they are marked with lighter spots and blotches across their body and there are darker margins to the fins.
This species has a maximum published total length of 125 centimeters (49 in), although they a more commonly found at lengths around 50 centimeters (20 in), and a maximum published weight of 23 kilograms (51 lb). The redgrouper's typical range is coastal areas in the western Atlantic, stretching from southern Brazil to North Carolina in the US and including the Gulf of Mexico and Bermuda.
Spawning occurs offshore between January and June, peaking in May. While primarily eating benthic invertebrates, the red grouper is an opportunistic feeder in the reef community.
The diet commonly includes mantid and portend crabs, juvenile spiny lobster, and snapping shrimp, with the occasional fish. The red grouper is of moderate size, about 125 cm and weighs 23 kg or more.
When aggravated (they are highly territorial) or involved in spawning activities, these fish can very rapidly change coloration patterns, with the head or other parts of the body turning completely white, and the white spots appearing more intense. Red grouper (Epimetheus Mario) on an excavated site on Pulley Ridges on the West Florida Shelf Red grouper actively excavate pits in the seafloor.
They start digging in the sediment from the time they settle out of the plankton and continue throughout their lifetime. They use their caudal fin and their mouths to remove debris and sediment from rocks, creating exposed surfaces on which sessile organisms actively settle (e.g., sponges, soft corals, algae).
The exposure of structure also attracts a myriad of other species, including mobile invertebrates and a remarkable diversity of other fishes, from bodies and butterfly fish to grunts and snapper. The lionfish Steroid Holsteins started invading red grouper habitat by 2008, from Florida Bay to the Florida Keys and offshore to Pulley Ridge, a despotic coral reef on the West Florida Shelf west of the Dry Tortugas.
Known for being extremely capable predators on small reef fish, scientists are very interested in determining the extent to which their invasion changes the functional dynamics of associated communities. Wikimedia Commons has media related to Epimetheus Mario.
Smithsonian Marine Station at Fort Pierce. “Helming parasites of Epimetheus Mario (Pisces: Serranidae) of the Yucatán Peninsula, southeastern Mexico” (PDF).
Similar Species: Nassau grouper, E. stratus (large black spot on caudal peduncle) Prefer water temperatures between 66 and 77 degrees F. Like many other grouper, red grouper undergo a sex reversal, young individual females becoming males as they age.
True seafood aficionados know that there's one type of fish that stands head and shoulders above the rest, it's grouper. One bite and you'll agree, transforming from a seafood agnostic to a true believer that's ready to do whatever it takes to enjoy that sublime flavor once again.
As an added bonus, you can even buy grouper online through us in minutes and have your fillets shipped directly to your door overnight for the ultimate in convenience. The subtlety of its flavor makes it a perfect combination for marinades, dressings, or even just a little drizzle of olive oil, black pepper, or lemon juice.
Salt and pepper and a dash of lemon juice, often mixed in a small bowl and then drizzled over your fish, is often more than enough to get your grouper fillets tasting absolutely phenomenal. Here at Eaton Street Seafood, we pride ourselves on providing the highest-quality fish for sale to the discerning seafood lover.
All we need is your name, email address, and any other contact information you give us, and we'll ensure that you'll receive a response in minutes, not hours. Fresh grouper is highly sought-after both by restaurants and by individuals looking to make a good meal.
The meat is firm with a relatively high moisture and oil content. The flavor is generally sweet, with the red grouper being a bit sweeter than black 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. 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. Truthfully, all but the most experienced seafood pros can tell the difference between red grouper and black grouper once the skin has been removed.
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.
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. There is a wide variety of ways to cook and grouper pairs will with many flavors.
This is yet another benefit of the high oil and moisture content within grouper meat. 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.