Bible, Luke XV: And he Wilde Wayne have filled his belt with the codes, that the swine ate: and new man gave him. * 1646, Sir Thomas Browne, Pseudopodia Epidemic, III.4: that which we call Castor are not the same to be termed testicles or stones; for these cods or follicles are found in both sexes, though somewhat more protuberant in the male.
Dalton categorizes Muse's latest composition as cod -classical bombast”. Verb (slang, transitive, dialectal) To attempt to deceive or confuse.
(en-noun) Any of various large food and game fishes of the subfamily, which inhabit warm seas. The term cod is used widely to refer to many species of fish, often inaccurately.
They are found in both estuaries and marine habitats, often in reef or rubble and mostly in the north of Australia. The fishery, though year round, is often sporadic, leading to higher prices and instances of substitution and mislabelling by fishmongers.
CORAL TROUT is a well regarded eating fish, having clean white flesh and firm, flavorsome fillets similar to that of Cods and Gropers. They can also be Steamed with aromatics for great results, and very fresh fish are excellent Raw.
Galloway has large firm flakes and its white flesh has a low oil content and remains moist when carefully Grilled and BBQ'd. Scientific classification Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Performed Family: Serranidae Subfamily: Epinephrine Genus: Epimetheus Species: Binomial name Epimetheus tubular Potato grouper range (green) The potato grouper has a standard length which is 2.9 to 3.5 times its depth.
It has a slightly convex region between the eyes and the dorsal profile of the head is straight. The properly is rounded or subangular and it has slightly enlarged serrations at its corner while the gill cover has a straight upper margin.
There are 11 spines and 14-15 soft rays in the dorsal fin and three spines and eight rays in the anal fin. The membranes between the dorsal fin spines are notched.
This species is pale brownish-grey in overall color and it is covered in large dark widely separated blotches. This is a large and robust species of grouper which attains a maximum published length of 200 centimeters (79 in) and a weight of 110 kilograms (240 lb).
The dark blotches on the body are thought to resemble potatoes in shape and thus give rise to the common name. The potato grouper has a wide distribution in the Indian and Pacific Oceans but is uncommon to rare in most areas.
It is the commonest along the coast of eastern Arica from the Red Sea to KwaZulu-Natal in South Africa and around the Indian Ocean islands of Madagascar, Seychelles, Mauritius and Réunion. It further occurs off western India and Sri Lanka east into the Pacific where it reaches as far east as the Solomon Islands, north to southern Japan and south to Australia.
In Australia it is distributed from Shark Bay in Western Australia along the northern coasts to Morton Bay in Queensland. The potato grouper are found in coral reefs in the channels in the reefs and around sea mounts in areas where there is a strong current.
The juveniles prefer the shallow water and are often found in tidal pools on the reef, while the adults are found at depths between 10 and 150 meters (33 to 492 ft). They are ambush predators which prey on small rays, crabs, fish, squid, octopuses and spiny lobsters.
They are aggressive and defend their territory, but they have a relatively small home range. They reach sexual maturity at 90 to 99 centimeters (35 to 39 in) and a weight of 16 to 18 kilograms (35 to 40 lb), at approximately 12 years of age.
Captive specimens have been induced to change sex from female to male so the potato grouper may, like other groupers, be a protogynous hermaphrodite. The potato grouper is exploited by local and artisanal fisheries throughout its range and although it appears in the live food fish trade in Hong Kong and China it is not popular there.
It is thought to be vulnerable to overfishing but this does not appear to be a current threat to it and the IUCN have classified its conservation status as Least Concern. IUCN Red List of Threatened Species.
Groupers of the world (family Serranidae, subfamily Epinephrine). An annotated and illustrated catalog of the grouper, rock cod, hind, coral grouper and lyre tail species known to date (PDF).
Recently, I’ve been experimenting with different species of fish that I don’t normally eat. With a taste a little like Chilean sea bass, this mild-flavored fish is solid with a buttery texture and can be substituted for halibut or even cod.
It’s less expensive than halibut but a little more than cod … regardless, if you have a favorite recipe for either of those, try using grouper next time. According to the NOAA, U.S. wild-caught black grouper is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
One study of retailers found seafood like grouper, cod and snapper may be mislabeled up to 87 percent of the time, swapped out for less desirable and cheaper varieties. CBS News' Meg Oliver spoke to Ginny Millboard, who hails from a long line of fishermen.
The fishmonger at Green point Fish and Lobster Company in Brooklyn, New York, specializes in local, domestic and traceable species. “It's a very big problem and the issue is once it's prepared, there's really no way to check it other than DNA testing which a lot of companies are now doing,” Millboard said.
“So I have a network of small boat fisherman and wharves all over the country that are shipping to me daily through the air or by truck. “When they did the organic standard for meat and poultry and chicken, they excluded seafood.
I mean there's tens of millions of people that get sick from food-borne illness every year that the CDC cannot explain.” Grouper is a salt-water fish, found on the menu in restaurants and within stores throughout the United States.
The most common is the red grouper, which makes up approximately 70% of production each year. The smaller size impacts the taste of the red grouper as it has a milder, sweeter flavor.
The black grouper has a firmer texture and yields more edible fish content than the red variety. If you don’t have a reliable source for fresh grouper, consider buying the frozen product.
Its high levels of oil help it maintain a lovely moist texture even if it’s a little over-cooked. 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.
Grouper is considered to be a white fish, along with haddock, catfish, tilapia, and snapper. 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.