Red Grouper

Red Grouper, Grouper, Reds, Sea Bass

Most commonly caught from North Carolina south to the Florida Keys and the US Gulf of Mexico south to the southern tip of Central America. Some production of other Grouper species comes from the Pacific from Northern Mexico to the northern tip of South America and increased production coming from Southeast Asia.

Typically caught by longline and pole-and-line.

Red Grouper (Epinephelus morio) is a member of the Sea Bass family. Red grouper is just one of over 85 species available world wide. A reef fish, Grouper is found in tropical and sub-tropic waters. The Red Grouper is most widely landed in southern Florida and the Gulf of Mexico and is widely regarded for its delightful culinary characteristics.

The U.S. Grouper Fishery is concentrated in the Gulf of Mexico, just west of Florida state waters. Accidental bycatch in this fishery often includes juvenile Groupers and other species of Grouper protected by law.

Grouper from many other countries are finding their way into U.S. markets due to strong demand and limited US supplies. Some of these products are of excellent quality and relieve the pressure on domestic fisheries.

The Monterey Bay Aquarium Seafood WATCH® states Grouper is “long-lived (up to 40 years) and reproduce for only short periods, making them especially vulnerable to overfishing. Many Grouper species are considered overfished," and rates Red Grouper from the South Atlantic as "Avoid." Red Grouper from the Gulf of Mexico is rated as "Good Alternative” because “in the Gulf of Mexico, red grouper and black grouper populations have increased. Also, strict management in this area is helping reduce catch of depleted gag grouper, helping those populations recover."

Sources
	Species Name Epinephelus morio
	Source Red Grouper is found wild in temperate waters from the Mid-Atlantic States and Florida to South America, Central America and the Gulf of Mexico. In recent years new fisheries have developed in South East Asia. Some of these products are of excellent quality.
	Seasonality Red Grouper is generally available year-round but there is a seasonal closure in the Gulf of Mexico in the spring.
	Fishing Method Wild-capture Red Grouper is caught using long line and pole and line on day boat as well as multi-day trips. Farm raised Grouper is currently being tested but its economic viability is in serious question due to the length of time need to bring to marketable sizes.
Features
	Flavor Red Grouper has a distinct sweet, mild flavor similar to other Grouper and Sea Bass. The flesh is firm yet flaky and although it is quite lean, remains moist when overcooked. Even culinary experts have a difficult time distinguishing between many species of grouper and some Sea Bass.
	Dietary Information Red Grouper is a popular choice for health-conscious consumers because of its high nutrition value. Per 3.5 oz. (100g) raw edible Epinephelus spp.: Calories 92 Total Fat 1.02g Saturated Fat 0.233g Cholesterol 37mg Sodium 53mg Selenium 36.5mg Protein 19.38g Omega-3 0.25g Source: USDA
	Appearance Red Grouper meat is white and lean with relatively few bones. When cooked, the white meat has a very firm texture, heavy flake and remains moist.
	Form Fresh Red Grouper is available head on dressed, headless dressed, filleted and portioned. Frozen Red Grouper is very unusual as most is absorbed into the Fresh market. Other Grouper species are available in Fillet form graded by size which can vary greatly.
Uses
	Preparation Red Grouper can be baked, broiled, fried, steamed and even holds up well on the grill. Unlike most fish, Grouper can be overcooked and still remain moist.
	Substitution Red Grouper has a number of acceptable substitutions, mainly other species of Grouper and many varieties of Sea Bass. Caution Economic Fraud has been on the rise with deliberate substitutions by some unethical members of the industry. Concerns from retail and the foodservice industry abound. As with all seafood, buy from a trusted supplier and if the price is cheaper than it should be, take a closer look. You may not actually be getting Grouper!
	Handling Fresh Red Grouper should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice Grouper fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice.
Market
	Sizes and Cuts Fresh whole Red Grouper vary greatly in size, averaging 6 to 20 pounds. Ask your Seattle Fish Company of New Mexico associate about current sizes available. Frozen Grouper fillets are generally graded 4-6 oz, 8-10 oz, 10-12 oz, and 12-16 oz.
	Pricing Scale Fresh Red Grouper prices have increased steadily over the last few years due to a dwindling supply. Imported fish are generally less expensive than domestic. Frozen Red Grouper is seldom available but other Grouper species are more commonly available. Check with your Seattle Fish Company of New Mexico associate for availability. Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information and current pricing information.
	Shelf Life Fresh Red Grouper which has been handled and stored properly should retain optimum quality for 3-4 days. Frozen can be commercially stored for up to one year.

Seattle Fish Company of New Mexico

Red Grouper

Species Name

Source

Seasonality

Fishing Method

Flavor

Dietary Information

Appearance

Form

Preparation

Substitution

Handling

Sizes and Cuts

Pricing Scale

Shelf Life