Red Grouper

The Red Grouper has white flesh with a mild to sweet flavor and a lean, firm texture with a heavy flake. The Red Grouper has a milder taste than the Black Grouper and some consider this to be a positive trait. The whole Red Grouper is however priced less than the black, due to a lower yield caused by its larger head and tendency to have parasites, not its flavor. With reddish brown color scattered with pale blotches the Red Grouper reaches a weight of up to 50 pounds.  Red Grouper are found from Massachusetts to Brazil and are commonly harvested off southern Florida and the northern Gulf of Mexico. Tasty Seafood Co. sources Grouper from Panama, Costa Rica, Mexico and Guatemala. Grouper was declared overfished in 2000 and under strict regulations that controlled the amount of fishing, population levels rebuilt to target levels in 2007 and is now no longer listed as a threatened species and fishing is managed with annual quotas to individual fishermen. This allows flexibility in the operation of the fishery, so fishermen can choose when to harvest their share which maintains profitability and reduces bycatch. For more information click here Grouper remain in inshore waters for 4–5 years before migrating to offshore hardbottom habitat—particularly on the edge of the continental self—as adults. Spawning occurs offshore between January and June, peaking in May. While primarily eating benthic invertebrates, the Red Grouper is an opportunistic feeder in the reef community. The diet commonly includes xanthid and portunid crabs, juvenile spiny lobster, and snapping shrimp, with the occasional fish. The Red grouper is of moderate size, about 125 cm and weighs 23 kg or more. Body coloration is typically reddish-brown color often with many white spots. When aggravated (they are highly territorial) or involved in spawning activities, these fish can very rapidly change coloration patterns, with the head or other parts of the body turning completely white, and the white spots appearing more intense.