Grouper

Grouper is constantly on the menu in Florida, according to the Florida Department of Agriculture and Consumer Services (FDACS). According to NOAA Fisheries, red grouper is one of the most prevalent varieties harvested locally, and it maintains appropriate levels of fishing, making it a sustainable choice. You'll be happy with this member of the seabass family whether you travel to Florida or simply pick it up at your neighborhood fishmonger. Before you go shopping, keep in mind that the FDACS advises consumers that less reputable sellers may substitute grouper with cheaper fish because it skews toward the pricier end of the range. If the bargain appears to be too good to be true, it most likely isn't grouper.

The delicate flavor, lean flesh, and flaky consistency are simple to enjoy, and it's fair to compare it to chicken. According to Finn's Fishing Tips, grouper has a taste in between halibut and bass. You can cook grouper in a variety of ways, including pan-frying, grilling, poaching, sautéing, baking, and steaming. It's also typically breaded and fried to make a delicious fish sandwich, burger, or fish and chips combo. Grouper cooks quickly, so keep an eye on it and take it off the fire when the flesh is opaque and flaky.