Grouper

HARVESTED IN TROPIC AND SUBTROPIC WATERS, GROUPER IS PART OF THE SEA BASS FAMILY. MOST COMMON IS THE RED GROUPER, WITH BLACK GROUPER BEING NOT SO PLENTIFUL. THE SKIN SHOULD BE REMOVED BEFORE COOKING THE WHITE, FIRM FLESH. THE TASTE IS SWEET AND MILD VERY MUCH LIKE HALIBUT. RED GROUPER IS SWEETER AND IS CONSIDERED TO BE THE BETTER OF THE RED AND BLACK VARIETIES.