One of several species of valuable food fishes of the genus Epinephelus, of the family Serranidæ, as the red grouper, or brown snapper (Epinephelus morio), and the black grouper, or warsaw (Epinephelus nigritus), both from Florida and the Gulf of Mexico.
der Zackenbarsch Epinephelus guaza
any species of bony fishes in the subfamily Epinephelinae of the sea bass family, Serranidae. Groupers have a typical seabass appearance with robust bodies, large mouths and sharp teeth. Some get to be enormous in size, many feet long and reaching weights
There are hundreds of varieties of this excellent all-purpose fish with delicious, meaty, lobster-like texture. Has white, tender, mildly flavored flesh that pulls off the bones easily. Fillets are great for grilling or deep-frying. Can also be "kababed."
flesh of a saltwater fish similar to sea bass
usually solitary bottom sea basses of warm seas
These are members of the seabass family. The flesh is snowy white and can be cooked either as filets cut thin or as steaks cut thick. Grouper is most often available in filets because the fish grows very large between 15 -25 pounds. Black grouper or Nassau grouper are among the most desirable. Red grouper and Warsaw grouper are usually largest fish of the grouper family.
A firm white fish delicious barbecued, blackened or fried in strips called grouper fingers. A fresh grouper sandwich is a favourite of Floridians and visitors alike.
A large sea bass found in warm seas
This article is about a type of fish.