Description

Groupers belong to one of the largest and most widely distributed families of fish, there are approximately 160 species of groupers. They are valued for its availability, flavor and size. 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. The raw meat of both is white and lean with a notable lack of bones. Cooked, the white meat has a very firm texture and heavy flake and remains moist.  It is extremely popular for baking, broiling, frying, poaching, or steaming because of its lean, firm flesh.