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TopGrouper (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.
Characteristics
With its lean, white, firm yet delicate flesh, grouper is very popular throughout the world.
Culinary tips and advice
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.
Nutritional value
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.
Storage life
Fish should be eaten as soon as possible after purchase.
| Refrigerator 4° C (40° F) | Freezer -18° C (-4° F) | |
| Fresh grouper | 2 to 3 days | 4 to 6 months |
| Cooked grouper | 1 to 2 days | ------ |
Popular Recipes
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