Grouper
A white-fleshed fish with a compact texture that holds its shape well in sauce.
What it offers and why to use it
Buy grouper identified on the label and ask for boneless fillets. Cook gently to keep it moist; this profile does not describe other fish sold under similar names.
Firm flesh with a mild flavour.
From shopping to cooking
Choose
Buy with identified species and origin, a maintained cold chain and firm flesh without unusual odours.
Store
Keep refrigerated at 0–4°C and follow the pack date. Buy what you will cook soon or freeze; keep separate from ready-to-eat food.
Prepare
Cooked preparations adjusted to size: sauces, casseroles or griddling, depending on the cut.
How to make the most of it
Good pairings
Garlic, tomatoes, courgettes and olive oil.
How to substitute it
Use another food of the same type only after adjusting texture, yield and cooking; retain the allergen warning.
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