Grouper from the Gulf of Mexico

Grouper is a premium fish harvested primarily from the Gulf of Mexico and southern Atlantic Ocean but it is found all over the world. There are many species of grouper around the world but each one has its own identifiable characteristics. The majority of grouper lovers overwhelming prefer the taste of the groupers found in the Gulf of Mexico over those found in other regions.  They are commonly described as lean, white flesh fish with a popular taste and texture distinct from most common white flesh fish. Grouper fillets are usually thick and have a firm texture, allowing chefs versatility in the kitchen.

 

Gulf Pacific branded grouper is known for its outstanding quality.   Full Control… Since Gulf Pacific has ownership in our plant, we are in direct control of the process from the beginning. From buying the fish until it gets to your freezer door, we make sure each step is handled properly to assure quality.   Day Boat Fish…  Not all processors care about quality like us. We only take the best fish from day-boat catches to process our branded grouper fillets.   All Natural…  Be assured that you will receive what you buy. All of our Grouper Fillets are wild caught, 100% NW, and have no chemicals.   DNA Certified… We continually test our grouper fillets for authenticity. You can be sure you will ALWAYS receive REAL grouper. Every customer is provided a copy of the most recent testing results performed by an independent laboratory.

Attributes

Cooking

• Red Grouper lends itself well to any form of cooking. Because it is a lean fish, some basting is necessary while broiling or baking to keep the flesh moist. The heads are cartilaginous and produce a rich stock base.
• The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450° F. If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time. Fillets less than 1/2 inch thick do not need to be turned during cooking. Fish cooks quickly. Do not overcook.
• Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
• Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.