Black Dotted Grouper

Black Dotted Grouper have a mild but distinct flavor. Black grouper does have firmer meat in raw state and meat is white and lean with a notable lack of bones. Once its Cooked, the white meat has a very firm texture and heavy flake and remains moist.

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Cooking tips:

This versatile fish can be fried, grilled, skewered or used in chowders and soups. Larger whole grouper can be roasted, and large fillets should be butterflied before grilling because of their thickness.