A fish found in the warm waters of the Atlantic, Gulf of Mexico, and Caribbean, belonging to the sea bass family. They may weigh as much as several hundred pounds, but the average weight caught for commercial use is 15 pounds or less. Grouper have a firm white flesh when cooked and are suitable for boiling, poaching, or baking. The strong tasting skin should be removed before the fish is cooked.

USDA Nutrition Facts


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