Fishing gears used to harvest black grouper have minimal impacts on habitat. The groupers complex is not subject to overfishing based on 2019 catch data.
Black grouper take advantage of other species’ reproductive aggregations for feeding. They are particularly associated with the southern Gulf of Mexico, Florida Keys, Cuba, the Bahamas, and throughout the Caribbean.
Both the commercial and recreational fisheries have size limits to reduce harvest of immature black grouper. The commercial and recreational fishing seasons are closed from January through April to protect black grouper during their peak spawning period.
Minimum size limits protect immature black grouper. Year-round and/or seasonal area closures for commercial and recreational sectors to protect spawning groupers.
Groupers are managed separately by commercial and recreational sector in Puerto Rico. Seasonal closure for black, red, tiger, yellow fin, and yellow edge groupers from February 1 through April 30.
Similar Species: Gag, M. microbes (spur on properly is serrated); and yellow fin grouper, M. Vanessa (pectoral fins trimmed in bright yellow) Adults are associated with rocky bottoms, reef, and drop off walls in water over 60 feet deep.
They are protogynous hermaphrodites, meaning that young predominantly female who transform into males as they grow larger. Larger individuals of this species are generally found in greater depths, and they feed on fish and squid.
One of the most popular ways to cook this fish is to cut it into “fingers” and fry it. We love this fish, and we keep it in stock so you can enjoy its special taste, flavor, and texture.
In response to the some questions frequently asked about black grouper by our customers, we are providing these answers. To ensure that we sell high-quality grouper meat to you, we buy fresh fish from local fishermen, and we check it for quality.
We only stock fish that meets high standards for quality and freshness. You don’t have to come to the Keys or spend time looking for a grocery store with frozen grouper.
You don’t need to spend time looking for frozen grouper fish in your neighborhood. Simply order it from our online seafood store, and we’ll ensure that you receive it overnight.
Include any other seafood, sauces, fish, or products you want (this helps to reduce the cost of shipping). Enjoy the unique taste of fresh, locally caught seafood.
), the delicious Bronzed Gulf Grouper entrée with braised greens, potato hash and Tabasco hollandaise, some fresh catches and more. We want to educate you, our valued guests, on why we choose to put black grouper, as opposed to other grouper, on our menu.
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.
Well, the black grouper we catch is a cold water grouper that is caught at least 100 miles offshore. Due to the depths of the water that far out, the fish are constantly swimming around and in motion.
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. Groupers are a species of fish that belong to the Epinephrine subfamily of the family Serranidae.
If you are casting in the shallows, use jerk bait and retrieve it erratically to lure the fish out in the open. You will need heavy tackle, especially if there are a lot of rocks under the water where you are fishing and a braided line that can withstand the powerful pull of a caught grouper.
If you are using spinning tackle, make sure that the reel is heavy enough to withstand an 80 to 100-pound test mainline and a low gear ratio to give you more control. This tackle will come in handy when the panicking grouper fish tries to swim under a ledge to break the line.
For live bait, use pinkish, grunts, blue runner, sardines, and mullet. The grouper is a lean and moist fish that has a mild flavor, and the flesh is firm and flaky.
Keep shrimp cold by placing in cooler, or with a bag of ice. Add shrimp shells to a stock pot with reserved fennel stalks and fronds (and any additional aromatic vegetables or vegetable scraps).
Cook over high heat (no oil is necessary) until shrimp shells turn pink and vegetables begin to brown. Pour plenty into stock in a slow stream while whisking to keep from clumping.
Reduce heat and cook plenty, gently stirring, until it thickens, about 7 minutes. For Grouper : Season fillets generously with salt and white pepper.
Add plenty to the center of 4 large, shallow bowls or plates. Finally, top the vegetables and fish with a small amount of sauce.