Grouper

RECENT CATCH INFO: Black Grouper landed @ Beaufort, NC
catch method: hook-n-line

snowy-grouper
Snowy Grouper pictured

Grouper has a mild but distinct flavor, somewhere between bass and halibut. Once the skin is removed from the fish, it’s hard to tell red grouper and gag apart, but gag has firmer meat when it’s fresh. The raw meat of both is white and lean. When cooked, the meat stays white, and is very firm, moist, and flaky. (Seafood Business, 2011)

Groupers and sea basses belong to the Serranidae family, one of the largest and most widely distributed families of fish. Red grouper is the most well-known grouper in the market, but gag is popular as well. Gag is sometimes mistakenly referred to as black grouper (Mycteroperca spp.). The two species look similar and, to add to the confusion, gag has traditionally been called black grouper in some areas. (FishWatch.gov)

RECIPES

Paul’s Grilled Grouper

Grouper Sandwiches with Wasabi Coleslaw – Bon Appétit

Broiled Fish Collars with Citrus Soy Sauce – Bon Appétit

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