Grouper (red grouper)
In the same
family as bass, it lives in the warm waters of the Caribbean,
Mediterranean, South-East Asia.
Harpoon fishing became so easy that the grouper all almost
disappeared from the shores of the Mediterranean.
With its lean, white, firm yet delicate flesh, grouper is very popular throughout the world.
You will find grouper fresh, frozen, or in steaks in your METRO fish expert's display.
- The grouper lends itself to a variety of cooking methods. It is excellent oven-baked, grilled, poached, steamed, en papillote, pan-fried, sauteed or deep-fried.
Click here for cooking methods and more tips and suggestions !
The grouper is a lean fish and, as such, is very easy to
digest. We recommend steaming or poaching if you wish to
maintain the low fat content of the fish.
Like most fish, the red grouper is an excellent source of high
quality protein, rich in vitamins A and B and provides a generous
amount of phosphorus, potassium, and calcium.
Fresh fish should be cooked as soon as possible following
purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh grouper
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2 to 3 days
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4 to 6 months
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Cooked grouper
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1 to 2 days
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