Ingredients 
Grouper has a mild yet distinct flavor, somewhere between Bass and Halibut. The taste of most Grouper is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red Grouper is sweeter and milder than Black Grouper.
Grouper. A lean fish in the sea bass family, typically found around coral reefs. Flavor/Texture: This white-fleshed fish is mild and sweet, with a firm texture and a large flake. Substitutes: Black sea bass is the most likely substitute, although you could also use snapper, mahi mahi or shark. Previously: mahi mahi fillets.
Grouper, Red — The domestic species caught off the coast of Florida is white and lean with a mild sweet flavor. The meat cooks up very white and has a delicate and slightly sweet taste. The texture is firm, tender and has a finer flake than Cod. Fillets are skin-on.
Grouper. A popular fish in Florida, the grouper is a bottom eating fish with hearty, but light, meat. Because of it's high mercury levels, you'd do best to eat this fish as often as you vacation.
Because the supply of domestic grouper is limited and the demand great, it is typically a more expensive fish to purchase than others. Wholesale fillet values are generally between $11 to $13 per pound, which means retail value, what consumers pay, is typically even higher. We also wrote grouper fillet.
In comparison to grouper, the flesh of snapper tends to be a little more delicate, but it still has a nice, sweet flavor as well when grilled, and can handle aromatic flavors better than grouper, so get creative!
Grouper is a mild-tasting, oily fish with a faintly sweet undertone. Compared to other fish, it is one of the mildest with very little taste. Its flavor profile is a cross between a halibut and a bass. The texture of a grouper is firm with large flakes that easily break apart.
A bottom feeder is an aquatic animal that feeds on or near the bottom of a body of water. Examples of bottom feeding fish species groups are flatfish (halibut, flounder, plaice, sole), eels, cod, haddock, bass, grouper, carp, bream (snapper) and some species of catfish and shark.
This type of fish has a very mild flavor (somewhere in between seabass and halibut) with a light, sweet taste and large, chunky flakes, almost like lobster or crab. Thanks to its subtle flavor that easily absorbs dressings and marinades, grouper is excellent however you serve it.
Good to know: carp membership.
With groupers sometimes hitting up to 400 pounds it doesn't come as much of a surprise that grouper can sometimes have a high amount of mercury (source: Fin and Fly). Imported grouper, as well as both black and red grouper from the Gulf of Mexico, has a moderate amount of mercury (source: EDF). Our post about grouper fish taste like.
GrouperGrouper is on the list when it comes to fish you should never eat due to its moderately high mercury levels. This species is also highly vulnerable to overfishing. Grouper is also the common target of seafood fraud.
According to the CDC, larger carnivorous fish like grouper, barracuda, eel, and sturgeon, among others, can be risky menu fish. Symptoms of ciguatera can be lasting, and the CDC advises avoiding or limiting eating these fish — especially moray eel or barracuda. See also grouper fish.
grouper is high in mercury.Mercury is metal that produces toxic effects to the body. If consumed in high quantities it poisons the kidneys and nervous system. Mercury occurs naturally at low levels in rock, water and soil. See also: the octopus related to.
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.
Our post about salmon skin roll.
Good to know: amberjack fish.
Making the “do not eat” list are King Mackerel, Shark, Swordfish and Tilefish. All fish advisories due to increased mercury levels should be taken seriously. This especially important for vulnerable populations such as young children, pregnant or breastfeeding women, and older adults.
Mangrove Snapper—Winter season is a good time of year for Mangrove Snapper. Not as popular as its related species the Yellowtail Snapper, some claim it is the best tasting snapper in the Keys. With a light white flaky texture, it enhances those flavors that accompany the fish. Try it with Pineapples.
Groupers are generally rounder and more thickly built than Snappers. A fully-grown Red Snapper is much beefier than a young Gag Grouper. Cubera Snapper have big, wide mouths, just like Groupers. If you're not sure what you've caught, it's best to check it against common species in your area. Also check: rockfish and cook it.
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