Grouper
Also known as：Green grouper, red grouper, tiger grouper
Epinephelus spp.
- Origin
- Fujian, Guangdong, Hainan (farmed)
- Season
- Year-round
- Appearance
- An elongated oval body with spotted patterns and a large mouth with sharp teeth. A reef-dwelling fish; common varieties include green grouper (grey-brown with spots), red grouper (vivid red) and tiger grouper (bold stripes).
Content compiled by the Xian Mancang team
Introduction
品种介绍Grouper is the aristocrat of high-end marine fish — firm, fine-grained flesh with few bones, known as the 'chicken of the sea.' Mature farming along the Fujian and Guangdong coasts supplies live fish nationwide; a regular on banquet menus.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Live holding demands attention: water 22–26°C, salinity 28–32‰, clear water, DO ≥6 mg/L, density 15–30 kg per cubic meter.
Fast 2–3 days during holding to lower metabolism and prevent ammonia buildup; 7–15 day cycles recommended. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Value varies widely by variety and size: green grouper and pearl grouper (giant grouper hybrid) are moderate; red grouper and starry grouper are pricey. Live grouper is standard at Cantonese banquets with good foodservice margins — a star category for live-seafood supply.
Culinary & Commercial Use
烹饪与商业用途Cantonese steaming is the golden method: clean the live fish, steam on high heat for 8–10 minutes, finish with soy sauce and hot oil. Flesh flakes like garlic cloves — firm, sweet and juicy.
Foodservice uses it in premium whole-fish banquets, hotpot slices and Chaoshan cold preparations; home cooks also steam, braise or poach it.
Buying Guide
选购指南For live fish, watch vitality: quick swimming and fast reflexes; no wounds or missing scales. For steaming, 1–2 jin is the sweet spot — larger fish get tough.
Market Reference
规格行情Reference price: green grouper 35–60 CNY/jin; pearl grouper 25–45 CNY/jin; red/star grouper 80–200 CNY/jin. Prices rise noticeably during Spring Festival banquet season.
Grouper · FAQs
How do I pick the freshest Grouper?
For live fish, watch vitality: quick swimming and fast reflexes; no wounds or missing scales. For steaming, 1–2 jin is the sweet spot — larger fish get tough.
What are the live-holding requirements for Grouper?
Live holding demands attention: water 22–26°C, salinity 28–32‰, clear water, DO ≥6 mg/L, density 15–30 kg per cubic meter.
What is the current market price of Grouper?
Reference price: green grouper 35–60 CNY/jin; pearl grouper 25–45 CNY/jin; red/star grouper 80–200 CNY/jin. Prices rise noticeably during Spring Festival banquet season.
How do I cook Grouper? What methods work best?
Cantonese steaming is the golden method: clean the live fish, steam on high heat for 8–10 minutes, finish with soy sauce and hot oil. Flesh flakes like garlic cloves — firm, sweet and juicy.
Grouper · For stock availability and holding consultation, contact us