Grouper, Natural IW Poly
Most grouper fillets are cut from red grouper caught in Mexico. Grouper is a much substituted species. Producers in Indonesia, India, and China have many species there that are similar enough to grouper to label the product as grouper.
The FDA does a good job at intercepting potential mislabeled species but there are still companies that will sell other species as grouper.
Grouper belongs to one the largest fish families (over 400 species) in the Sea, the Sea Bass family (Serranidae).
The grouper fish is found in the waters of Florida and the Mid-Atlantic States as well as South America, Central America and the Gulf of Mexico.
Grouper has a high oil and moisture content which makes them suitable to cook many different ways.
The grouper fish has a mild but very unique flavor, somewhat of a cross between bass and halibut.
Grouper meat cooks up very firm, with big flakes and holds its moisture better than many other fish. Since Red Grouper is a leaner fish you might need to baste it when broiling or baking it.
Probably the two most favorite ways to cook Grouper is grilling or frying it. Other ways you can cook Grouper is to poach, steam, bake, broil and sauté and don't forget that it is excellent soups or chowders.