Red Grouper is one of the most popular fish within the Grouper family among the Chinese, because of its tender, firm and particularly sweet meat as well as its auspicious red colour. Red Grouper is often a dish served especially during festive seasons such as Chinese Lunar New Year, Longevity Birthdays celebrations and Weddings. 

Health Benefits: It is low in saturated fat, and is a good source of vitamins B6 and B12 and protein. 

Taste and Texture: Red Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture. Compared to other fish, it is one of the mildest with very little taste. However, there are slight differences in term of the taste amongst the groupers. For a mild-tasting fish, it has very high levels of oils, which offers a pleasant buttery mouthfeel.

Cooking Methods:

⇒ Red Grouper (whole fish) is usually steamed in order to fully appreciate its delicate texture.

⇒ The meat of the larger sized groupers are very popular for making fish head or sliced fish steamboat. 

Interesting Facts:

The Red Grouper is a protogynous hermaphrodite fish. This means that all of them are females at the very beginning of their life. Many would, however, change to males as they hit sexual maturity, which is between seven and fourteen years of age. They can grow up to four feet long (120cm) and can weigh around more than fifty pounds (20kg).