If you don’t have a reliable source for fresh grouper, consider buying the frozen product. 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.
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. When fishermen talk about their favorite tasting fish that can be caught off the coast of Florida and the Gulf of Mexico, most agree that sushi-grade tuna, Yahoo, and mahi-mahi are the top choices.
We agree that all three of those fish taste great, but we’d argue that another should be added to the list: Grouper. Grouper tastes very mild, with a faint sweet underlying flavor.
This makes it ideal for many cooking applications, such as grilling, frying, poaching, and more! 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. They also look very similar to red grouper, except that they are dark gray and black in color.
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. Drifting will allow you to cover more area and bet your grouper lures in front of more fish.
Since grouper live in and around rocks, set your drag tight to prevent them from running back into cover. If you let a grouper take your bait then retreat to its rocky home, chances are your line will snap against the rocks.
In a large pan, throw in a knob of butter and sear the filet son each side for 2 minutes. Fried grouper tastes very similar to cod or other whitefish, and is amazing when prepared fresh.
Dredge your grouper sticks first through the flour, then through the eggs, and finally the pinko. Chances are you’ll catch one and end up with a tasty dish you can cook for dinner that night.
So I thought I would make up a fish tasting chart for other readers to use as a reference. A delicate textured fish will be a smaller flaked meat, the medium texture fish is firm, but tender and the firm textured fish is much like a tender beef steak. Groupers belong to one of the largest and most widely distributed families of fish, the sea basses.
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.
), the delicious Bronzed Gulf Grouper entrée with braised greens, potato hash and Tabasco hollandaise, some fresh catches and more. We feel it’s important for you to know more about it and understand why it’s definitely worth the fair market price.
Available year-round with peak catches in the Atlantic and Gulf of Mexico occurring during the summer and fall, black grouper meat cooks up very firm with big flakes and holds its moisture better than many other fish. Due to the depths of the water that far out, the fish are constantly swimming around and in motion.
Many restaurants use a red grouper, which is a shallow warm water fish. To ensure the freshness and quality of the black grouper we serve, we bring them in whole, so we can inspect the gills, eyes and other areas of the fish.