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Grouper, Red

Red grouper, harvested in the Gulf of Mexico and Atlantic waters, is sustainably caught using methods like hook-and-line fishing. With its vibrant red color and distinctive markings, this species offers a mild, sweet flavor and moist texture. Whether grilled, baked, or deep-fried, red grouper's versatility makes it a popular choice for delicious seafood dishes.

Scientific Name

Harvest Method

Harvest Area

Seasonality

Responsible Sourcing Information

Whole Fish Size

Filet Size

Yield From Whole Fish to Filet

Cooking Notes

Holds up to baking, broiling, deep-frying, grilling, and steaming. Heavy flake, mild and sweet flavor.

Best Substitutes

Black Grouper, Red Snapper, Haddock, Cod, Halibut, Black Sea Bass.

Editorial

Red grouper, scientifically known as Epinephelus morio, is a vibrant and popular fish species found in the warm waters of the South Atlantic and Gulf of Mexico. Known for its striking red hue and distinctive markings, the red grouper is a species of fish belonging to the family Serranidae. This fish species typically inhabits rocky bottoms, reefs, and other underwater structures.

Commonly harvested in the southeastern United States, including the Gulf of Mexico and the Atlantic coast of Florida, red grouper thrives in shallow waters ranging from 10 to 60 feet. Fishermen employ various methods for harvesting red grouper, including using hook-and-line gear, including longlines and handlines.

Sustainability is a key consideration in the harvesting of red grouper. Fisheries management organizations, such as the Gulf of Mexico Fishery Management Council, implement measures to ensure responsible fishing practices. These measures include seasonal closures, size limits, and catch quotas to prevent overfishing and promote the long-term viability of red grouper populations.

From a culinary standpoint, red grouper is a superb choice. It has a mild, sweet flavor and a firm, moist texture, making it a versatile ingredient for a variety of cooking methods. Whether you grill, bake, or deep-fry it, red grouper will adapt well to your preparation. Its lean, white flesh pairs well with a variety of seasonings and sauces, making it a favorite among seafood lovers.

For those looking for suitable substitutes, red snapper or black grouper are excellent options. These species share similar culinary characteristics, allowing chefs and cooks to explore a variety of recipes while contributing to sustainable fishing practices.

https://www.fisheries.noaa.gov/species/red-grouper

Grouper Fish


https://www.seafoodsource.com/seafood-handbook/finfish/grouper
https://americasrestaurant.com/grouper-substitutes/#:~:text=The%205%20Best%20Substitutes%20for%20Grouper%201%201,…%205%205%20%E2%80%93%20Black%20Sea%20Bass%20

“Cipriani always works with the best suppliers with the best products. LP Seafood & Specialty is one of the top tier fish suppliers in the city.”

“For me, the biggest thing is the relationship I have with Lobster Place. The sales team, the drivers, the quality production team. Over the years, we’ve stayed close and they’ve always been very helpful on special requests and unique products that I’m always looking for”

- Ali Saboor -
Chef & Owner
Eyval Restaurant

“There’s no other purveyors that really give us that consistency that Lobster Place gives us. That relationship between purveyors to the seafood handlers, the delivery people. It’s so warm, and that value and trust keeps us tight and up and running”

- Leona Panganiban -
Executive Sous Chef
Jeffrey’s Grocery

“I love working with Lobster Place because everything is significantly fresher, all of my orders are always on time, and everyone is really helpful there...What I really love, too, is all the new specialty products they’re bringing in. It’s really brought a whole new element to our menu.”

- Jaime Kenyon -
Executive Chef / Partner
Bottino

“Mercer Kitchen always works with the best suppliers with the best products. Lobster Place is one of the top tier fish suppliers in the city. Their product offerings are vast and the freshest. Their customer service is fantastic, it is a pleasure to work with them.”

- Chris Beischer -
Executive Chef
Mercer Kitchen

“I’m picky. We only buy the freshest and highest quality fish from people we trust. Lobster Place has been a valuable and reliable partner. I work with them daily to source sustainable, high quality MSC, ASC, and BAP certified fish.”

- Jonathan Roode -
Director of Purchasing
Great Performances

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Ali Saboor

Chef & Owner
Eyval Restaurant

“For me, the biggest thing is the relationship I have with Lobster Place. The sales team, the drivers, the quality production team. Over the years, we’ve stayed close and they’ve always been very helpful on special requests and unique products that I’m always looking for”

Leona Panganiban

Executive Sous Chef
Jeffrey’s Grocery

“There’s no other purveyors that really give us that consistency that Lobster Place gives us. That relationship between purveyors to the seafood handlers, the delivery people. It’s so warm, and that value and trust keeps us tight and up and running”

Jaime Kenyon

Executive Chef / Partner
Bottino

“I love working with Lobster Place because everything is significantly fresher, all of my orders are always on time, and everyone is really helpful there... What I really love, too, is all the new specialty products they’re bringing in. It’s really brought a whole new element to our menu.”