At Florida seafood restaurants, grouper is always on the menu. Though supply peaks in the warm months, from April to October, it’s available all year round. And that’s a good thing, because grouper is one of Florida’s most popular fish. The flavor is so mild and subtle, it appeals to just about everybody.

All groupers are members of the seabass family, Serranidae, which is made up of more than 400 species. Groupers are found around coral reefs and rock outcroppings in tropical and warm temperate waters worldwide. Two genera of groupers are harvested in Florida: Mycteroperca and Epinephelus. Red grouper (Epinephelus morio) and gag grouper (Mycteroperca microlepis) are the groupers harvested in volume and most readily available in seafood markets. Black grouper (Mycteroperca bonaci), scamp (Mycteroperca phenax), snowy grouper (Epinephelus niveatus), and yellow-edge grouper (Epinephelus flavolimbatus) are also available but are harvested in smaller volumes.

Groupers vary in size and weight but are commonly marketed at 5 to 20 pounds. Florida harvests over 85% of all the grouper landed in the United States, and over 75% of Florida grouper is landed in Pinellas County. The preferred harvest method is hook-and-line fishing. Commercial fishermen receive a premium price for grouper.

Because of grouper’s relatively high price, it is often a target for substitution. Be wary of grouper prices that are suspiciously low; a low price likely means the fish is not grouper but is instead a less expensive substitute species, most likely Asian catfish. Mislabeling seafood products is against the law, and consumers are cheated when they pay for an expensive fish but receive one of lesser value. If you suspect the grouper you purchased is not the real thing, you can report the problem by contacting the Florida Department of Agriculture and Consumer Services at (850) 617-7280.

The best way to protect yourself from substitutions is to know your grouper. Grouper is a lean, firm, white-fleshed fish with a meaty texture and large flake. The flesh contains no intramuscular bones, and the flavor is almost chicken-like, with very little fishy taste.

When shopping for fresh grouper, look for firm fish with a fresh sea-breeze aroma. Fresh whole fish should have a shiny surface with tightly adhering scales, gills that are deep red or pink, and a clean, shiny belly cavity with no cuts or protruding bones. Fresh steaks and fillets should be firm and translucent-looking, with no discoloration.

Purchase seafood last and keep it cold during the trip home. You can store fresh fish in the coldest part of the refrigerator for up to two days. Keep raw and cooked seafood separate to prevent bacterial cross-contamination. After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges, and hands with soapy water.

Versatile grouper lends itself well to any form of cooking, including grilling, baking, poaching, steaming, broiling, sautéing, deep frying, and pan frying. One of the most popular ways to eat grouper is in a sandwich. The fish is typically breaded and fried and served on a bun with lettuce, sliced tomato, and tartar sauce.

Grouper has tough, strong-tasting skin that should be removed during cleaning. Cook grouper at 400 degrees Fahrenheit for 10 minutes per inch of thickness. If the fish is cooked in parchment, foil, or a sauce, add five minutes to the total cooking time. Fish cooks quickly, so be careful not to overcook it. It’s done when the flesh becomes opaque and flakes easily when tested with a fork.

Grouper is high in protein and low in fat. A 4-ounce serving contains 110 calories, 2 grams of fat, and 23 grams of protein.

Attributes

Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

Substitutes

Amberjack, snapper, mahi-mahi, catfish, tilefish, shark.

How Much to Buy

Whole or drawn fish: 3/4 to 1 pound per serving.

Dressed or cleaned fish: 1/2 pound per serving.

Fillets or steaks: 1/4 to 1/3 pound per serving.

Buying, Storage and Handling

Remember to purchase seafood last and keep it cold during the trip home.

Fresh whole fish should have:

• A shiny surface with tightly adhering scales.
• Gills that are deep red or pink and are free of slime, mucus and off-odor.
• Clean shiny belly cavity with no cuts or protruding bones.
• A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have:

• A translucent look.
• Flesh that is firm and not separating.
• A mild odor, similar to the ocean.
• No discoloration.
• Packaging that keeps them from being bent in an unnatural position.

Preparation

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices that may harbor bacteria.

When marinade is needed for basting, reserve a portion before adding raw seafood.

Cooking

Red grouper lends itself well to any form of cooking. Because it is a lean fish, some basting is necessary while broiling or baking to keep the flesh moist. The heads are cartilaginous and produce a rich stock base.

The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.

If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.

Fillets less than 1/2 inch thick do not need to be turned during cooking.

Fish cooks quickly. Do not overcook.

Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.

Poaching, steaming, baking, broiling, sauteing and microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients.

Marinate in your favorite salad dressing prior to cooking.

Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.

Broil or grill with lime-butter and seasoned salt.

Oil the grill to prevent fish from sticking.

Bake whole fish with a crab or shrimp stuffing.

Add leftover fish in broken pieces to salads, soups or sauces.

Nutrition

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions:

• Calories From Fat: 20
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 55mg
• Sodium: 65mg
• Total Carbohydrates: 0g
• Protein: 23g
• Vitamin A: 0%DV
• Vitamin C: 0%DV
• Calcium: 4%DV
• Iron: 6%DV
• Omega-3 Fatty Acid: 0.26g