Product #: 11040WB
Scientific Name: Epinephelus niveatus
Country of Origin: Mexico
Grouper have lean and firm meat. There are multiple species of grouper caught in U.S. waters, but their meat is all very similar with only slight variations between species, size and harvest location.
Various species of grouper are caught throughout the Atlantic Ocean and Gulf of Mexico. About half of the grouper in the U.S. market is caught in the U.S. while the majority of the remainder is imported from Mexico.
In the U.S., the most commonly harvest species of grouper are red, gag, yellowedge, scamp, and snowy. Gag are often misidentified as the less commonly harvested black grouper. Red grouper from the U.S. Gulf of Mexico accounts for 50% of the U.S. grouper harvest. This population, though once depleted, is now healthy and well managed. Some other U.S. grouper populations are still depleted but are being managed to rebuild to healthy levels. In Mexico, the major source of imported grouper, populations are depleted and management is not adequate. Grouper are harvested with vertical hook and line or bottom longline. Vertical hook and line has little interaction with the seafloor and little bycatch. Bottom longline is used in deeper waters of the Gulf of Mexico and can have negative interactions with seafloor habitats and bycatch of sea turtles. In the U.S. there are now multiple area closures of sensitive habitats and regions with high sea turtle density, and further regulations have been developed to address sea turtle bycatch.
Black grouper are generally larger and meatier than their red cousins. Fillets are sold skin off.
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