Fish
Red Grouper
A tier
Red grouper (Epinephelus morio) is a Gulf of Mexico and south Atlantic favourite with moist, mild white flesh and large flakes ideal for blackening, grilling, and frying. Colour on the skin runs reddish-brown; the meat cooks pearly white. It is a cornerstone of Florida and Gulf restaurant grouper sandwiches and plates. Blacken with spice, grill thick fillets, or fry for classic sandwiches. Red grouper is lean-medium; do not overcook past just-opaque. Prefer well-managed US fisheries and beware mislabelled cheaper whitefish sold as grouper.
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History
Gulf and Caribbean peoples used red grouper as a major reef food fish.
Florida commercial fisheries built red grouper into a regional icon.
Management councils regulated red grouper seasons and quotas.
Restaurant demand kept red grouper a high-value Gulf species.