THE FISH LIST PORTAL

GRUNT…there’s more than one.

The White Grunt might be a bottom-dweller, but don’t let that fool you. This unassuming fish is an absolute winner when it comes to flavour. With its mild, white, flaky flesh, it’s often compared to a smaller snapper or black bass. Plus, its skin crisps up beautifully in the pan for a perfect sizzle. Visually, it’s a bit of a dazzler, too – silver-grey with blue and yellow stripes across its body, a white belly, and a striking orange mouth. Though often overlooked, the White Grunt deserves far more attention. Sustainable, delicious, and full of flavour, it’s a fish worth loving. 

Summary

• Flavour: Mild, slightly sweet, and clean — delicate but with a subtle briny undertone

• Texture: Firm yet tender, with fine flakes that hold together well when cooked

• Fat Content: Low to moderate — lean and light, making it very versatile

• Aroma: Fresh and oceanic, not overpowering

• Colour (Raw): Pale white flesh

• Colour (Cooked): Turns bright white and flaky

• Culinary Versatility: Excellent for grilling, baking, frying, or steaming; pairs well with light seasoning, citrus, herbs, and buttery sauces

Recipes we like:

Fish, mango and okra curry Okay, anyone reading this who knows me, knows I don’t like okra (a sin I know). But otherwise this works well with Grunt and a lot of white fish. It's a hearty dish that brings out the best in white grunt. You can up the spice depending on the fish.

Booze pairing:

Albariño: A zesty, slightly saline white that pairs beautifully with light seafood. Chablis; Offers crisp minerality and freshness that balance the fish’s texture. Dry Rosé: Especially a light, fresh style like Provence Rosé, for a touch of red fruit brightness without heaviness. Serve with a chilled ginger-lime mojito.