Grouper

Grouper is a broad family of large, heavy-bodied reef fish found in warm waters worldwide. The flesh is white, firm, and moist with a mild, slightly sweet flavour and large, satisfying flakes. Its sturdy texture holds up well to virtually any cooking method — grilling, steaming, frying, baking, or adding to curries and soups.

In Australia, various grouper species are caught in Queensland and Western Australian waters, and the fish is well known in the cuisines of Southeast Asia, the Caribbean, and the Gulf states. It is a staple of Cantonese steamed fish preparations and appears frequently on the menus of coastal restaurants across northern Australia.

Grouper can grow to enormous sizes, but smaller specimens are generally preferred for eating. The fish is typically sold as fillets or cutlets, and its forgiving, meaty texture makes it a good choice for cooks who find more delicate fish difficult to handle.