THE FISH LIST PORTAL

 

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.

Snowy Grouper may not be the flashiest fish in the sea, but it certainly makes an impression. Adults can weigh up to 30lbs, though the record stands at a hefty 70lbs - quite the catch, if you're lucky enough to find one. These fish are native to the western Atlantic Ocean, ranging from the waters off Massachusetts all the way down to Brazil, including the Gulf of Mexico and the Caribbean Sea. They’re bottom dwellers by nature, preferring to lurk near rocky outcrops where they can ambush unsuspecting prey; stealthy types with a flair for the dramatic. One of the more curious facts about snowy grouper is that they start life as females and later transition into males, usually after the age of six. It may sound unusual, but it’s not uncommon in the world of fish and molluscs.  What really sets snowy grouper apart, though, is its brilliant white flesh - lean, moist, and flaky, with a natural sweetness that’s sometimes compared to lobster. It’s robust and versatile, with a chunky texture that holds up beautifully to all sorts of cooking methods. Personally, I’m partial to snowy grouper pan-seared with lemon, butter, and capers. It’s simple, classic, and dangerously moreish.

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.

Snowy Grouper Summary (left)

  • Flavour: Mild, sweet, and clean — often considered one of the best-tasting deepwater groupers

  • Texture: Firm, flaky, and moist — holds together well but is still tender

  • Fat Content: Moderate — contributes to a buttery, rich mouthfeel

  • Aroma: Mild and ocean-fresh when raw; not fishy

  • Colour (Raw): Translucent white to pale pink

  • Colour (Cooked): Bright white and flaky

  • Culinary Notes: Snowy grouper is versatile and can be grilled, broiled, baked, or pan-seared. Its mildness makes it ideal for citrus, herb butters, or light sauces.


Gag Grouper Summary (right)

  • 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.