Atlantic Grouper

Grouper is available year-round; top catches in the Atlantic and Gulf of Mexico occur during the summer and fall.  Grouper is sold fresh and frozen as whole fish, fillets, and steaks.  Fresh Grouper is a lean, moist fish which features a distinctive although mild flavor, large flakes and a firm texture. Grouper’s flavor profile is like a cross between Bass and Halibut.  Grouper is considered a good source of vitamin B6, vitamin B12, phosphorus, potassium, and selenium. Groupers are typically caught by hook and line.

Once the skin is removed from the fish, it’s hard to tell red and black grouper apart, but black grouper does have firmer meat in the fresh state. The raw meat of both is white and lean with a notable lack of bones.

Grouper FlavorGrouper Flavor 2

Trade Name: Atlantic Black Grouper

Black Grouper

SCIENTIFIC NAME: Mycteroperca bonaci

 

EXPECTED FILLET YIELD

From Whole, Head-On (average 10# fish): Return varies according to many factors like: size of fish, season, sex, and the skill of your fishmonger.

  • To Skin-On Fillet : 45 %
  • To Skin-Off Fillet: 40%

For example, a 150# box with 10 x 15# fish should yield:

67.5# of skin-on fillet or 60# of skin-off fillet

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Trade Name: Atlantic Red Grouper

red grouper

SCIENTIFIC NAME: Epinephelus morio

Red Grouper has a slightly sweeter, milder flavor than the Black Grouper.

EXPECTED FILLET YIELD

From Whole, Head-On: Return varies according to many factors like: size of fish, season, sex, and the skill of your fishmonger.

  • To Skin-On Fillet : 42 %
  • To Skin-Off Fillet: 38%

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Trade Name: Atlantic Gag Grouper

SCIENTIFIC NAME: Mycteroperca microlepis

Some processors call gag “the grouper of choice,” since it offers better yield and firmer meat.

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Trade Name: Atlantic Goldenedge Grouper

Yellow_Edge_Grouper cropped

SCIENTIFIC NAME: Hyporthodus flavolimbatus

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Courtesy of http://www.chefs-resources.com and OrlandoSeafood. How to fillet grouper from the Head-On form.

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