When the time to reproduce comes, Goliath groupers come together in large groups that are rarely made up of less than a hundred individuals. In other words, the Goliath groupers utilize the same few places and same few days a year to spawn, which makes them predictable, and thus, easy targets for fisherman looking to catch them.
The best alternative among them would probably be the giant grouper (also known as Queensland grouper or mottled-brown sea bass), which is just as highly prized for the quality of its lean but moist flesh and distinct taste. Since the distinct taste is giant grouper ’s biggest charm, it’s better to cook it in a way that doesn’t overwhelm the fish with other ingredients.
You’ll only need fresh and cleaned grouper fillets, a lemon, and an Italian seasoning mix along with some salt and pepper. Put a generous amount of salt and pepper on both sides of the fish, lay the fillets out on the foil drizzled with olive oil, and sprinkle Italian seasoning on top.
Rub salt and pepper over the fillets, lightly dust with flour, and fry in butter and olive oil (yes, both) for 3-4 minutes on each side. Squeeze some lemon over it when you flip the fish (be careful because the juice will start bubbling when it hits the heat).
Off the water, he enjoys blogging and sharing his favorite fishing tips & tricks that he has learned over the years. I have been asked a number of times by overseas TV producers to introduce Singaporean cuisine which is off the beaten track and preferably with some “shock” factor.
I guess what they are looking for are bizarre foods like insects, reptiles or monkey brains. I have always struggled with this because the most shocking thing that we can offer are the placid stare of a decapitated curried snapper, soy infused fallopian tubes in a bowl of quay chap or perhaps the denuded penis of a goat in sup lambing.
I am sure that a meal consisting of stewed fish throat, stir-fried stomach, testicles chawanmushi finished off with dessert made from fish scales would make quite a compelling episode especially for a squeamish audience not used to having anything stare back at them when they eat! In the last nine years of blogging, I have come across it a few times, but it hasn’t managed to stir up enough fascination to compel me to write about it.
Before we start our anatomical devastation, I just want to touch on the fascinating method in which the fish is dispatched. It was cleaved oil alright, the kind that you might find at aromatherapy shops.
This specimen is considered a juvenile compared to the 270 kg giant which he served at his restaurant in 2013. The lower part of the head is prized for its skin which turns wonderfully gelatinous when stewed.
The part just under the gills (2a) is especially prized and has a texture similar to duck web. The lips (2b) are also very sought after, but they are not as thick as the Sew Ma (Napoleon Wrasse).
The upper part of the head is not as valuable as the only portion of interest is the area around the eyes. Stewed Fish Head (2b)The Chinese have a penchant for gelatinous textures which gourmands of the West might dismiss as “phlegm” or “mucous”.
That is why things like sea cucumbers, chicken feet and fish heads are prized in Chinese gastronomy. The stewed fish head (lower portion (2b) was excellent and should make mum very happy.
In fact, the internal organs, which are usually discarded in smaller fish, are considered delicacies. It is less powdery but not as creamy as phone gas and the “livery” flavor is not as pronounced as with pork liver.
The pectoral fin (7) section is rather tough in the GiantGrouper, unlike tuna and yellowtail amber jack (burn) where the Kama (neck) is tender and has a wonderful flavor when simply grilled with salt. We sampled the dorsal fin braised with soy sauce and ma Che in an earlier session.
I didn’t think that the braising sauce suited the flavor of the fish, although I thoroughly enjoyed the balance of meat, fat and collagen in the fin. The bottom-most part of the belly (11) is very well exercised and is full of connective tissue which can be broken down into gelatin through slow cooking.
Although it is the same part of the fish as the Otero in the blue fin tuna, it has little value as it isn’t quite as fatty. The next three parts are so small that they are not on the menu and is only offered to patrons of the restaurant who specifically ask for it.
Giant groupers are monastic protogynous hermaphrodites which means that they change sex as they mature. The taste is ok and the texture is like minced meatballs but it isn’t something that I would specifically ask for.
The jelly like marrow lies within the vertebral bone and it’s best eaten raw. Now, I won’t advocate eating anything raw (unless it is served by a sushi chef), but I did have a taste of it after I was assured by Johnny that a certain prominent doctor always reserves this for himself.
In smaller fish, the amount of red muscle is so small that you don’t make it a point to separate them. The scales of the grouper has become quite a commodity in recent years due to the popularity of collagen.
I first encountered grouper scale soup while we were doing a mission trip in Andaman with Educate. One of the best ways to get some extra collagen is to order their guiding GAO for dessert.
Scientific classification Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Performed Family: Serranidae Subfamily: Epinephrine Genus: Epimetheus Species: Binomial name Epimetheus lanceolatus Synonyms Holocentrus lanceolatus Bloch, 1790 Promiscuous lanceolatus (Bloch, 1790) Serra nus lanceolatus (Bloch, 1790) Serra nus geographic us Valentines, 1828 Serra nus abdominal is Peters, 1855 Barracks gigs Gunther, 1869 Rigorous Goliath DE Vi's, 1882 Serra nus phaeostigmaeus Fowler, 1907 Stereolepoides Thompson Fowler, 1923 The giant grouper has a robust body which has a standard length equivalent to 2.4 to 3.4 times its depth.
The dorsal profile of the head and the intraorbital area are convex, The properly has a rounded corner and a finely serrated margin. The gill cover has a convex upper margin.
The adults are greyish-brown in color overlain with a mottled pattern and with darker fins. And a maximum published weight of 400 kilograms (880 lb).
The giant grouper is a species of shallow water and can be found at depths of 1 to 100 meters (3.3 to 328.1 ft). Large specimens have been caught from shore and in harbors.
They are found in caves and in wrecks while the secretive juveniles occur in reefs and are infrequently observed. The adults are mainly solitary and hold territories on the outer reef and in lagoons.
They have also been caught in turbid water over silt or mud sea beds by prawn fishermen. The giant grouper is an opportunistic ambush predator which feeds on a variety of fishes, as well as small sharks, juvenile sea turtles, crustaceans and mollusks which are all swallowed whole.
Fish which inhabit coral reefs and rocky areas favor spiny lobsters as prey and 177 centimeters (70 in) specimen taken of Maui in Hawaii had a stomach contents of two spiny lobsters and a number of crabs. Fish living in estuaries environments in South Africa were found to be feeding almost exclusively on the crab Scylla errata.
They are, however, curious and frequently approach divers closely. They are not generally considered dangerous to humans but divers are advised to treat large specimens with caution and not to hand feed them.
They are aggregate broadcast spawners, usually with several females per male. Studies in captive populations suggest that the dominant male and female begin the spawning event as nearly the only spawners for the first day or two, but other members of the aggregation fertilize more eggs as the event progresses, with even the most recently turned males fathering offspring.
Giant groupers are diabetic protogynous hermaphrodites, meaning that although some males develop from reproductively functional females other males start to produce sperm without ever having gone through a phase as a reproductive female. The giant grouper is a highly valued food fish and is taken by both commercial and recreational fisheries.
As well as the consumption of its flesh its skin, gall bladder and stomach are used in Traditional Chinese Medicine. It is valued in Hong Kong as a live fish for the live reef food fish trade, especially smaller specimens.
This species is cultured in agriculture and this practice is widespread but there is a restricted supply of juveniles, although hatcheries in Taiwan have produced captive bred juveniles, exporting some for to be grown on in other parts of South-East Asia. Many of the fish produced in aquaculture are hybrids between this species and E. fuscoguttatus.
Groupers of the world (family Serranidae, subfamily Epinephrine). “A study into parental assignment of the communal spawning protogynous hermaphrodite, giant grouper (Epimetheus lanceolatus)”.
^ Peter Palma; Akihito Nakamura; Garden XYZ Libunaoa; et al. (2019). “Reproductive development of the threatened giant grouper Epimetheus lanceolatus “.