Grouper

Grouper

Wild-caught deep-sea grouper (Giant Grouper / Pearl Grouper), processed from live fish and frozen whole. The body is covered in distinctive brown-black spots and mottled patterns, with a robust, muscular build and tight, glistening scales. The flesh is firm yet delicate with a classic garlic-clove flake texture, rich in collagen, and offers a springy, smooth bite often called "chicken of the sea." Whether steamed to preserve its pure flavor or braised for depth, this fish delivers exceptional quality befitting fine dining.

Features

• Wild deep-sea grouper, live-processed, frozen whole for integrity
• Distinctive brown-black spotted pattern, robust build, tight glossy scales
• Garlic-clove firm texture, extremely high collagen content, springy-smooth bite
• "Chicken of the sea" reputation - nutritious, suitable for all ages
• Jumbo size 800g-1.5kg each, serves 3-5 people as a stunning centerpiece
• Highly versatile: steam, braise, clay-pot, porridge, sashimi-grade slices

Cooking & Application

Steamed: Score deeply along the thickest part, top with ginger-scallion, steam over high heat 10-12 min, finish with premium soy and sizzling oil.

Braised: Cut into chunks, sear golden, simmer in stock-soy-rock sugar 20 min low heat.

Clay-Pot Bake: Layer onion-ginger at bottom of pot, place whole fish on top, add rice wine, bake 15 min.

Porridge: Slice fish thinly, cook white congee until silky, slide in fish slices until just cooked, season with ginger & white pepper.

Storage Instructions

Store at -18°C for up to 9 months. Cook completely after thawing - never refreeze. Thaw gradually in refrigerator (0-4°C) for 8-12 hours, then rinse gently before cooking.