grouper
[ GROO-per ]
Although some weigh 1/3 ton, the average size of this
FISH is from 5 to 15 pounds. Groupers are found in the waters of the Gulf of Mexico and the North and South Atlantic. They're marketed whole as well as in fillets and steaks. They have a lean, firm flesh that is suitable for baking, broiling, frying, poaching or steaming. The grouper's skin, which is very strongly flavored, should always be removed before cooking. The most popular members of this sea bass family are the black grouper, Nassau grouper, red grouper and yellowmouth (also called yellowfin) grouper. See also
FISH.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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