From The Food Encyclopedia by Jacques Rolland and Carol Sherman
The name for a wide variety of saltwater fishes of the genus Epinephelus, including the Nassau grouper, red grouper and black grouper, found in warm waters across the globe. Groupers tend to be sold in the 3- to 5-pound (1.4 to 2.2 kg) range in fish markets, but can grow to gargantuan proportions, sometimes upwards of 1,000 pounds (450 kg). Grouper has strong-smelling skin that can taint the flesh inside, so it must be removed before cooking. The flesh is firm and lobster-like in texture, snow white and tasty, well suited to almost any method of cooking, from frying to broiling to simmering in chowders or soups.
