Yellowedge Grouper

Yellowedge Grouper

Many consider this commercial deepwater grouper as one of the most highly regarded of its species. The meat cooks up with very firm big flakes, and retains its moisture better than many other fish. It can be grilled, fried, sautéed, broiled, steamed, baked, and is also excellent for chowders. This Grouper has a mild but very unique flavor, some describe it as a cross between Seabass and Halibut.

Source: Wild

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