Is Grouper really fishy?
Chef's answer
Grouper tastes very mild, with a faint sweet underlying flavor. It is one of the mildest fish and has hardly any "fishy" flavor. Some of our friends describe grouper as tasting between seabass and halibut, with a sweetness similar to crab or lobster. Grouper is fairly oily and breaks into large firm flakes.
Frequently asked Questions 🎓
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If fish is pink raw, it should still be pink when it's cooked. If it wasn't pink to begin with, it certainly shouldn't be after you're done with it. Cook to temperature, not color or feel..
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It's tender, flaky and lean, and the sturdy texture can handle just about any cooking method, even direct grilling. ... Two tips when cooking Grouper: 1. Be careful not to over-cook it, since it can get rubbery and tough (NOT a good thing).
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When served raw, the flesh is exceptionally tender and smooth, almost like Yellowtail Snapper.
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Re: Why are my groupers and snappers cooking into rubber?? Maybe you are cooking too long.. not overcooking but on too low a heat. Some fish lend themselves to being prepared differently. But a Hot Cast Iron Skillet with Oil or Oil and Butter is good with everything.
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Grouper when cooked through is flaky and a little firm relative to other fish with smaller flakes like snapper. When under cooked it's chewy and really unpleasant. Unlike other fish that you can eat on the medium/ medium rare side.
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Grouper, like other fish, serves as an excellent source of some vitamins and minerals and also contains low amounts of minerals such as sodium..
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While goliath groupers really aren't any danger to humans, they will pretty much take what ever they want, like that fat bully that shoves kids into lockers and takes their money, then goes home and cries because he's lonely.
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