Grouper

Name: Grouper — a group of large, heavy-bodied, bottom-dwelling fish of the genus Epinephelus and related genera, found on warm-water reefs, with thick, firm, white, mild, slightly sweet flesh. Many species are called grouper, including red and black grouper.

Description

Groupers live on coral reefs and rocky bottoms in tropical and subtropical seas, and many are slow-growing and long-lived, which makes them vulnerable to overfishing. Several species are threatened, and the live reef fish trade, which supplies restaurants in Hong Kong and China, has put heavy pressure on wild populations.

Grouper is a popular food fish in Florida and the Gulf of Mexico, where the grouper sandwich is a classic, and in Southeast Asia and China, where it is steamed whole. Its firm, large flakes make it good for grilling and chowders. Because it is a long-lived, predatory reef fish, grouper can carry mercury, and, in some tropical areas, ciguatera toxin.

Main nutrition value

Grouper is a lean, white fish, low in fat and calories, and a good source of high-quality protein, selenium, vitamin B12, phosphorus and iodine. It is a good source of lean protein, but is higher in mercury than most white fish.

How best to be consumed

Grouper is firm, and holds up well in cooking.

1. Grill, bake or pan-sear thick fillets for 4 to 6 minutes per side, with lemon, garlic and herbs.
2. Steam whole with ginger, spring onion and soy, as in Cantonese cooking.
3. Add chunks to chowders, stews and curries, since it keeps its shape.
4. Cook to 63°C, or until opaque and flaking.
5. Choose well-managed or farmed grouper, and avoid large, old reef fish in ciguatera regions.

Overconsumption could cause…

Grouper is healthy in sensible amounts, but has two particular risks.

1. Mercury, a metal that builds up in fish and can affect the developing nervous system, so pregnant and breastfeeding women and young children should follow local advice on how much and which fish to eat. Grouper is higher in mercury than most white fish, so limit it for pregnant women and children.
2. Ciguatera fish poisoning, from a toxin that builds up in large reef predators in tropical waters, causing nausea, tingling and temperature reversal, and not destroyed by cooking.
3. Fish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid fish and check labels, including fish in sauces and dressings.
4. Overfishing and environmental concerns for some stocks, so look for MSC or ASC certification, or check a sustainable seafood guide.

GroupsWhite FishFinfishHigh proteinLow fatLow sodiumRich in seleniumFresh

Related foodsHalibutPerchHakeTilapiaSeabassSnapper

Wikipedia — Grouper, used for origin, naming and history: https://en.wikipedia.org/wiki/Grouper