Black Grouper

Areolate Grouper
Argus Grouper
Black Grouper
Broomtail Grouper
Comb Grouper
Green Grouper
Indian Grouper
Nassau Grouper
Red Grouper
Red Hind
Rock Hind
Speckled Hind
Warsaw Grouper
Yellowmouth Grouper

Black Grouper
  Mycteroperca    Carborita, Carb, Cherno Bonaci

With a more pronounced flavor than the red grouper, the black grouper has white flesh with a mild to sweet flavor and a lean, firm, flaky texture. The Black Grouper commands a higher price than the Red due to its higher yield and more distinctive flavor.

The flesh is considered to be good eating but not in the same class as the Red and Nassau Grouper.

The Black Grouper reaches weights of over 100 pounds but is most often found in the 10 to 20 pound range. The markings are blackish-brown base with rectangular dark blotches over the body and irregular pale lines resembling a chain like pattern.

These Grouper are taken from the shallow reefs off the east coast around the southern Florida coast, into the Gulf of Mexico and south to Brazil.  The Black Grouper appears as an incidental catch of the snapper fishery.  Gags are most widely distributed domestic grouper and are found farther north to the North Carolina Coast and down through Florida and the Gulf Coast.

Market Forms Weight in Lbs. Preparation
Steaks, fillets, whole, drawn, dressed (lean)  10-20 Poach, fry, sauté, pan smoke, broil, bake, chowder, steam

Alfonsino Amberjack Blue Moki Chilean Sea Bass Groper Grouper Hogfish Lingcod Mahi Mahi Oilfish Orange Roughy Atlantic Perch Red Gurnard Rockfish Rosefish Scorpian Fish Snapper Tilefish Wolffish

[FoodCollege] [ProduceCollege] [PorkCollege] [PoultryCollege] [WildGameCollege] [FoodUniversity] [DairyCollege] [PantryIngredientsl] [TotalFoodNet]