Grouper
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[edit] About Grouper
Grouper is a firm white fish found in coastal waters of the Atlantic and the Gulf of Mexico. The average size of a grouper ranges from 5-15 pounds. This fish is a member of the sea bass family and lends itself to a variety of cooking methods (baking, broiling, poaching) due to its firm texture. The skin should be removed prior to cooking due to its strong flavor. Genus grouper, scientifically known as Epinephelinae, is part of Serranidae family and it contains numerous species but they are not all called grouper. The dimensions of grouper can very much; there are small species of grouper which can be hold in aquarium and there are huge species which can reach about a meter long and a weight of about one hundred kilograms. Generally groupers have a stout body and a large mouth and the lower jaw is bigger than the upper jaw. Due to the fact that groupers don’t have much they mostly swallow their prey. Groupers generally feed on fish, octopuses, crabs and lobster. Groupers are not very good swimmers and they move quite slowly that’s why they never are chasing their prey but they hide in the ambushes and wait for the prey to come to them and they attack. Groupers can be found in every marine environment, but they can be reared in aquarium. Although groupers color varies from specie to another the most common colors are greenish olive and bright red and they generally have dark spots all over the body.
[edit] Production of Grouper
[edit] Buying Grouper
[edit] Grouper Variations
[edit] Preparing Grouper
[edit] Cooking Grouper
[edit] Storing Grouper
[edit] Grouper Nutrition
[edit] Grouper Nutritional Research
[edit] Grouper Recipes
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