Grouper
Grouper Recipes Grouper Fishing
Grouper is the common name for numerous members of marine fish in the sea bass family. They commonly grow to 50-100 pounds (they can reach up to 750 pounds), but most market fish are about 5 to 20 pounds. Grouper may be found along both coasts of Florida and throughout the Florida Keys and range from shallow waters near shore to deep waters far off shore.
Some of the common varieties in Florida are:
Red Grouper are widely distributed from close inshore in many areas of Florida to ledges and wrecks in up to 300 or so feet of water. Great majority of sport catches are made in 10-100 feet. This is the most common commercially available grouper. Closed season for all harvesting Feb 15 thru Mar 14 in federal Gulf waters. Pending for Gulf Waters Feb. 1 – Mar. 31. Pending for federal Atlantic waters only (Jan-Apr).
Black Grouper, many sizes are commonly found around the edges of coral reefs, from about 30 feet of water out to the deepest dropoffs. Even big fish, however, may roam to much shallower patch reefs, especially in cooler seasons. Closed season for all harvesting Feb 15 thru Mar 14 in federal Gulf waters. Pending for Gulf Waters Feb. 1 – Mar. 31. Pending for federal Atlantic waters only (Jan-Apr)
Gag Grouper, both juveniles and adults frequent inshore holes and ledges, often on deeper grass flats. From there they can be found around structure at virtually any fishable offshore depth. Excellent; firm white flesh with a little red. Closed season for all harvesting Feb and Mar in all Gulf waters. Pending for all Gulf waters Feb. 1 – Mar. 31. Pending for federal Atlantic waters only (Jan-Apr)
Nassau Grouper prefers coral reefs, and probably does not roam into water much deeper than 120 feet or so. Small ones are excellent tasting; fish over 10 pounds are almost as good, but harvest is currently prohibited in Florida.
Goliath Grouper (FKA Jewfish). Juveniles to around 100 pounds frequent mangrove creeks and bays of Southwest Florida, especially the Ten Thousand Islands and Everglades National Park. Adults can be found at a variety of depths, from holes and channels of coastal waters out to offshore ledges and reefs; also around pilings of bridges and under deepwater docks and piers. These fish are fully protected, meaning catch and release only. You will have to wait until they fully recover from overfishing in the late 20th century, before you can sample their excellent flavor.
Some of the common deep water varieties in Florida are:
Speckled Hind Grouper, an occasional small specimen is caught by bottom-fishing in perhaps 200 feet of water in the Keys, but most stick to ledges and outcroppings at least 300 feet down. They are probably plentiful in much deeper water. This and other deepwater species that follow are considered even better table fare than shallow-water species. The same is true of deep-sea Snappers and Porgies. It is theorized that the great pressures under which they live helps make the flesh more succulent.
Snowy Grouper can be found in the outer continental shelf in water 600 to 1,000 feet deep. Small ones may come in as shallow as 250 or 300 feet on occasion. It is one of the best-eating groupers.
Warsaw Grouper found on very deep dropoffs, ledges and seamounts. Seldom encountered in less than 200 feet, and most common in much deeper water.
Yellowedge Grouper are found not quite so deep as three preceding species. Over deep coral reefs at times, but prefers 300 feet and more.
Grouper has become an inescapable fish on Florida’s menus. But why? What’s so special about these cousins of bass, these denizens of deep water and shallow sea grass? Don Rodgers, manager of the Smokehouse on Fort Myers Beach, says it’s because the fish has a reputation. Most Florida restaurants serve grouper, he says, because it has become an expected course. In my opinion it’s popularity is due to it’s subdued flavor. Most tourists aren’t used to eating fish with stronger flavors, having gotten used to northern water light, white, almost flavorless fish such as halibut, cod and flounder. The mild grouper fits right in to what they are used to.
Grouper has a mild but very unique flavor. It’s meat cooks up very firm, with big flakes and holds it’s moister better than many other fish. Red grouper has a milder and sweeter flavor than black and the meat of both groupers are very white. This versatile fish can be cooked many different ways such as fried, baked, broiled or grilled and is excellent to use in soups or chowders. If you do find some large fillets make sure to butterfly them first if you are planning on grilling them. The large fillets can be to thick to grill. The grouper skin is usually removed prior to cooking as it can have a strong flavor but locals have been cooking grouper, skin and all, for decades. Most of us enjoy fish with some flavor.
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