Description
Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species, and location of harvest. Red grouper is sweeter and milder than black grouper, and many consider reds the better of the two. The raw meat of both is white and lean with a notable lack of bones. Cooked, the white meat has a very firm texture and heavy flake and remains moist
Our Grouper is Fresh and farmed, never frozen. The portion are individual vacuum pack (IVP)
