THE FISH LIST PORTAL

 

GAG GROUPER…there’s more than one.

There are around 160 species of grouper! Groupers are masters of the underwater sneak attack. With barrel-like bodies and mouths big enough to vacuum up unsuspecting prey from a distance, these fish don’t nibble - they inhale. One swift gulp, and it’s game over for whatever unfortunate creature drifted too close. Groupers are as fascinating as they are tasty, which unfortunately, has been part of the problem. Their mild, firm flesh has made them a sought-after dish across the globe, and many species have been pushed to dangerously low numbers due to over fishing. The silver lining? Conservation efforts are growing, with more countries stepping up to protect these underwater heavyweights. And heavyweights they are. The Goliath grouper – aptly named – can reach a staggering 8 feet in length and tip the scales at over 800 pounds. At the other end of the spectrum, the dainty Coney barely stretches a foot and wouldn’t trouble your kitchen scales much more than a bag of sugar. Did you know that some Groupers team up with moray eels to hunt. Fascinating, tough, and - when sustainably sourced (ours are!) - absolutely delicious, groupers are proof that there’s more to a fish than meets the gills.

Gag Grouper - a fish with a face like it’s just heard a terrible joke, one I could have told (did…). But a flavour that’s no laughing matter. Wild-caught in US waters and harvested under strict sustainability rules, this grouper is a guilt-free treat for your plate. Known for its long, compressed body and ever-changing wardrobe - darker and moodier as it ages, with younger ones sporting smooch-like charcoal marks down the side – the Gag is quite the looker. Its name, microlepis, comes from the Greek for “tiny scales,” though there’s nothing small about its culinary charm. Often mistaken for its cousin, the Black Grouper (easy mistake, they could be twins), the Gag boasts a mild, buttery flavour that holds its own in any dish. Think seabass meets halibut, with a bonus: it’s nearly impossible to overcook thanks to its naturally high oil content. Grill it, bake it, fry it - whatever floats your boat. Just don’t forget to brag that your dinner was sustainably sourced. Also known as: Copper Belly & Charcoal Belly.

Gag Grouper Summary

  • Flavour: Mild to moderately rich, slightly sweet with a more pronounced "sea" flavour than snowy grouper

  • Texture: Firm and lean with a slightly coarser flake than snowy grouper

  • Fat Content: Low to moderate — a bit drier if overcooked

  • Aroma: Mild but stronger than snowy grouper when raw

  • Colour (Raw): Off-white to light pink

  • Colour (Cooked): Turns white and dense when cooked

  • Culinary Notes: Gag grouper is excellent for grilling or frying, and pairs well with bolder seasonings or sauces like tomato, garlic, or Cajun spices.

Recipes we like

Oh my, what can’t you do with a Grouper….top on the hit list at the moment is Bahian Seafood Stew with Coconut & Tomato. This is so ridiculously simple and your mates will think you are a top chef! I’ve also had it this way before: Pan- Seared with a Lemon, Caper, Anchovy and Butter Sauce. Or this beautifully simple recipe from Chef Preeti Waas:

“In a shallow pan that is heated, add 2 tbsp of ghee. Salt the fish, and place skin-down for a quick sear. Add a cup of water to the pan, along with 1/2 Tbsp. of really good quality garam masala powder. Turn the heat down to a bare simmer, cover the pan, and let it poach until slightly under cooked. Remove lid, turn up the heat, and let the water reduce until it's the consistency of a sauce that can be spooned over the fish. Enjoy over hot rice, topped with a cilantro and red onion garnish tossed in oil, salt, and lemon juice.” Chef Preeti

Booze pairings

Grouper, with its firm texture and subtly sweet flavor, welcomes pairings that balance richness and brightness. A chilled vermentino or albariño sings with citrus and salinity, echoing the ocean while refreshing the palate. For something less expected, try a Belgian witbier - its hints of coriander and orange peel create a light spice that enhances grilled or blackened grouper. Rum agricole, sipped neat or in a daiquiri, adds grassy depth and tropical flair, especially with Caribbean-style preparations. And if you're in a mood for drama, pour a dry Madeira - its oxidative notes and sharp acidity add a luxurious contrast, turning each bite of grouper into a slow, savory dive.