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-   -   What Is It About Grouper? (http://www.discusscooking.com/forums/f17/what-is-it-about-grouper-92794.html)

Andy M. 04-19-2015 08:20 PM

What Is It About Grouper?
 
Every year when we go to Aruba, hands down the most popular fish dish is grouper in one form or another. It may be the most popular dish overall in Aruba restuarants. Our Florida SIL orders it every time we eat out. I visit a forum for Aruba fans and they all talk about how great grouper is.

This appears to be a very popular food fish. I've never had it but I'm curious. Have you had grouper? Do you like it?

Dawgluver 04-19-2015 08:27 PM

What Is It About Grouper?
 
It's one of the most popular fish in restaurants on Cozumel too. It's thick, dense, flaky and delicious. I won't eat "fishy" tasting fish. Careful if it's endangered. If Aruba has it in abundance, go for it!

We've seen grouper when snorkeling, they could take your head off! Massive fish!

If you have a chance, since Aruba is in the Caribbean, have a go at lionfish if you can find it. It's even better than walleye, and that's saying a lot!

Cooking Goddess 04-19-2015 11:44 PM

It's common in Florida, too. Himself really enjoys it, and orders it often. I find it to be too greasy for me. Not a strong, fishy flavor, though.

medtran49 04-20-2015 06:20 AM

When we used to dive and spearfish, Craig would always go after black grouper as they are the best, whitest and firmest flesh. Very hard to chase down because they spook easily. Red grouper after they get to a certain size tend to have worms (any grouper really) in the flesh that have to be cut out. Strawberry grouper were pretty good too but big enough to take were few and far between, especially where we frequented.

My preferred fish is hogfish. It doesn't taste fishy at all, is firm, white.

Dawgluver, you are probably talking about goliath grouper, formerly known as jewfish. They are pretty slow moving and get absolutely massive. They have been protected for a long time in U.S. waters, not sure about other Caribbean countries.

GA Home Cook 04-20-2015 07:57 AM

There are a couple different kinds of Grouper. if you can find Black Grouper, MMMMMMMM is that good.

RPCookin 04-20-2015 10:01 AM

Quote:

Originally Posted by Andy M. (Post 1418657)
Every year when we go to Aruba, hands down the most popular fish dish is grouper in one form or another. It may be the most popular dish overall in Aruba restuarants. Our Florida SIL orders it every time we eat out. I visit a forum for Aruba fans and they all talk about how great grouper is.

This appears to be a very popular food fish. I've never had it but I'm curious. Have you had grouper? Do you like it?

Oh man... I have to ask, "Why haven't you tried it?" I'll take grouper over just about any fish I've ever eaten. We ate it a lot when we lived in the Bahamas - always had some in the freezer. It's light, flaky and delicious.

Quote:

Originally Posted by Dawgluver (Post 1418659)
It's one of the most popular fish in restaurants on Cozumel too. It's thick, dense, flaky and delicious. I won't eat "fishy" tasting fish. Careful if it's endangered. If Aruba has it in abundance, go for it!

We've seen grouper when snorkeling, they could take your head off! Massive fish!

If you have a chance, since Aruba is in the Caribbean, have a go at lionfish if you can find it. It's even better than walleye, and that's saying a lot!

Grouper fishing is strictly controlled in the Bahamas, with a 4 month off season. They are constantly apprehending poachers from Haiti and the Dominican Republic who fish illegally in Bahamian waters because they have trashed the fisheries in their own territory.

Agree about lionfish... delicious! We lived on Long Island in the Bahamas, and they have started having lionfish tournaments a couple of times a year to try and keep a handle on the infestation.

Quote:

Originally Posted by Cooking Goddess (Post 1418665)
It's common in Florida, too. Himself really enjoys it, and orders it often. I find it to be too greasy for me. Not a strong, fishy flavor, though.

If you had greasy grouper then it was not very well prepared. There is nothing greasy or oily about it.

Quote:

Originally Posted by medtran49 (Post 1418693)
When we used to dive and spearfish, Craig would always go after black grouper as they are the best, whitest and firmest flesh. Very hard to chase down because they spook easily. Red grouper after they get to a certain size tend to have worms (any grouper really) in the flesh that have to be cut out. Strawberry grouper were pretty good too but big enough to take were few and far between, especially where we frequented.

My preferred fish is hogfish. It doesn't taste fishy at all, is firm, white.

Dawgluver, you are probably talking about goliath grouper, formerly known as jewfish. They are pretty slow moving and get absolutely massive. They have been protected for a long time in U.S. waters, not sure about other Caribbean countries.

Hogfish is definitly as good as grouper. The big mutton snappers we caught in the Bahamas were also very tasty. We mostly had Nassau Grouper, and I've seen them when scuba diving that had to weigh in at 30-40 pounds at least. That's larger than typical though.

Andy M. 04-20-2015 10:06 AM

Quote:

Originally Posted by RPCookin (Post 1418705)
Oh man... I have to ask, "Why haven't you tried it?" I'll take grouper over just about any fish I've ever eaten. We ate it a lot when we lived in the Bahamas - always had some in the freezer. It's light, flaky and delicious...

When people describe a fish saying 'it doesn't taste fishy' like it's a good thing, I don't bother with it. I like swordfish, salmon, bluefish - fish that have bold/distinctive flavors. I gravitate more to shellfish. Shrimp is my favorite, followed by lobster and sea scallops.

Roll_Bones 04-20-2015 11:56 AM

If you ever had red snapper or mutton fish, then you were almost eating a grouper. If both fish are similar in size, it would be a very close call. Grouper is usually skinned where snapper can have the skin left on.
I love both and would ask for the freshest of the two. If both were caught that day, I would ask what time were they caught.
If they were caught at the exact same time, I would flip a coin and know it would be great.

CraigC 04-20-2015 01:39 PM

Quote:

Originally Posted by RPCookin (Post 1418705)
Oh man... I have to ask, "Why haven't you tried it?" I'll take grouper over just about any fish I've ever eaten. We ate it a lot when we lived in the Bahamas - always had some in the freezer. It's light, flaky and delicious.



Grouper fishing is strictly controlled in the Bahamas, with a 4 month off season. They are constantly apprehending poachers from Haiti and the Dominican Republic who fish illegally in Bahamian waters because they have trashed the fisheries in their own territory.

Agree about lionfish... delicious! We lived on Long Island in the Bahamas, and they have started having lionfish tournaments a couple of times a year to try and keep a handle on the infestation.



If you had greasy grouper then it was not very well prepared. There is nothing greasy or oily about it.



Hogfish is definitly as good as grouper. The big mutton snappers we caught in the Bahamas were also very tasty. We mostly had Nassau Grouper, and I've seen them when scuba diving that had to weigh in at 30-40 pounds at least. That's larger than typical though.

Nassau grouper were put on a no take list in the US back in the early '80's I believe and are still prohibited from harvest.

tenspeed 04-20-2015 01:42 PM

Quote:

Originally Posted by Roll_Bones (Post 1418707)
If you ever had red snapper or mutton fish, then you were almost eating a grouper. If both fish are similar in size, it would be a very close call. Grouper is usually skinned where snapper can have the skin left on.

It’s been a few decades since I have been able to find grouper. Had it once in a restaurant in Cincinnati, and then found it at the local Kroger supermarket in Michigan, of all places. It was a fairly thick piece, probably what is referred to as a loin, roughly the size of a pork tenderloin. The red snapper available here is from a much smaller fish, no bigger than 2 or 3 lbs. You’re a lot closer to the Gulf, so availability would be different than here.

We get fish from all over the world, but I’ve never seen grouper in a fish market or on a menu here. Same for walleye – it doesn’t seem to be available once you get away from the Great Lakes.


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