Grouper

What Is Grouper (Lahoz)?

Lahoz (Epinephelus and related genera), belonging to the same group as orfoz, is a large-bodied, meaty rocky bottom fish; it is known internationally as "grouper." It lives near rocky bottoms and cave entrances.

Its firm, white, and low-fat flesh does not fall apart when cooked, making it very suitable for grilling, baking, and steaming. Large specimens are considered a prized table fish of the Mediterranean and Aegean.

Nutritional Value of Grouper

100 g of raw grouper contains approximately 92 kcal of energy, 19.4 g of protein, and 1 g of fat; it is a source of selenium. Values are taken from a mixed orfoz/grouper species profile.

What Are the Benefits of Grouper?

With its high-quality protein and low fat content, grouper can be considered part of a balanced diet; it also contributes to selenium intake.

This information is general; grouper is a food, not a substitute for medical treatment.

How to Choose Grouper

Fresh grouper is a fish with bright, plump eyes, red gills, firm flesh, and a sea scent. Since it is a large fish, it is mostly sold as steaks or fillets.

• Eyes should be bright and plump, gills red
• Flesh should be firm, not retaining a finger's impression
• Sea scent should be clean

How to Store Grouper

Fresh grouper is stored in the coldest part of the refrigerator, on ice, for 1–2 days; once cleaned, it can be kept in the freezer for months in an airtight bag.

Using Grouper in the Kitchen

With its firm flesh, grouper is used grilled, baked, steamed, and pan-fried as steaks; its texture, which doesn't fall apart, also suits it to seafood stews and soups.

How Is Baked Grouper Made?

Cleaned grouper is rubbed with olive oil, lemon, and spices, arranged on a baking tray with tomato, pepper, and potato, and baked at medium heat until the flesh separates easily.

Does Grouper Fall Apart on the Grill?

No; its firm, meaty texture cooks on the grill without falling apart, which is why it is also preferred for steaks and skewers.

Which Recipes Use Grouper?

Baked grouper, grilled grouper steak, steamed grouper, and seafood stew are its best-known uses.

Frequently Asked Questions

Are lahoz and orfoz the same fish?

Both are related fish belonging to the same group (grouper family); they have similar firm, white flesh and are cooked similarly.

Does grouper have a lot of bones?

Being large-bodied, apart from its large spine bones it has few fine pin bones; as steaks and fillets it is used nearly boneless.

What does grouper taste like?

It has a white, slightly sweet, mild taste; its firm flesh makes it suitable for many cooking methods.

When is grouper caught?

Its peak season is summer and autumn; it is found near rocky bottoms in warm waters.