Grouper flesh is white and lean with a notable lack of bones, and is very forgiving when cooked as it remains moist, firm, and has large flakes. Because of its high oil content and dense flakes, grouper has a high culinary versatility.

 

Cooking Composition

  • Flavor: Mild
  • Texture: Firm
  • Oil: High

 

Cooking Methods

  • Bake
  • Broil
  • Fry
  • Grill
  • Steam

Frozen Grouper

  • Wild-caught