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A few grouper species, however, may carry toxic substances produced by dinoflagellates that bioaccumulate in their flesh increase in concentration at the higher end of a food chain and can cause ciguatera, a rarely fatal form of poisoning , when consumed.
One of the largest and best-known of the groupers is the goliath grouper E. The black, or Warsaw, grouper E.
Adult black groupers can grow to 2. Grayish or brownish in colour, it is the only grouper with 10 dorsal spines. Other well-known species include the golden-striped grouper Grammistes sexlineatus , an Indo-Pacific fish about 25 cm 10 inches long, marked with rows of dashes when young but black or brown with lengthwise yellow stripes as an adult; the Nassau grouper, an abundant Caribbean food fish about 90 cm 35 inches long, varying in colour from white, with or without darker markings, to dark brown or gray-brown; the red grouper E.
Article Media. Info Print Cite. Submit Feedback. Thank you for your feedback. The Editors of Encyclopaedia Britannica Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree See Article History.
Learn More in these related Britannica articles:. The various species of groupers often come together to spawn on a few nights of each year tied to phases of the moon and at traditional mating sites.
Fishermen who know these sites and the timing of spawning can devastate large populations of these species by concentrating their efforts….
Species , in biology, classification comprising related organisms that share common characteristics and are capable of interbreeding.
This biological species concept is widely used in biology and related fields of study. It has a subtle, sweet flavor with less fishy taste than black grouper or gag.
Its texture is dense but easily flakes apart. The grouper is one of the mildest tasting fish in the sea with very little taste. It is prized for its moist meat that easily flakes into big chunks once cooked.
Grouper is considered to be a white fish, along with haddock, catfish, tilapia, and snapper. These species are considered mild in flavor and quick to cook.
They are versatile fish that can be fried, baked, grilled, seared, broiled, or slow-cooked. The beauty of grouper has to be its mild, almost bland flavor.
It is a blank canvas that allows the creative cook to pair exciting flavors with the fish. Most flavors should work well with grouper — within reason, of course.