Grouper

Grouper is a broad family of fish found in saltwater around the world, from shallow reefs to deep offshore waters. These are substantial fish—some species grow large enough to be serious game—and they're prized for their firm, mild white flesh that holds up well to almost any cooking method. Whether you've caught grouper yourself or are thinking about fishing for them, understanding how to handle and cook this fish well makes the difference between a meal that's merely good and one that's memorable.

The articles here cover how to clean and fillet grouper, which cuts work best for different dishes, and how regional traditions—from the Gulf Coast to the Caribbean—make the most of what grouper offers. You'll find techniques for grilling, pan-searing, and slow cooking, along with guidance on storing your catch and preparing it fresh or from the freezer.