Grouper fillets

Grouper fillets are clean, boneless cuts taken from the grouper, a fish with firm flesh and a mild flavor highly valued in seafood cuisine. These fillets allow for versatile cooking, being ideal for grilling, baking, frying, or in stews, thanks to their texture which remains firm and juicy.

The grouper is a fish that primarily inhabits warm and temperate waters of tropical oceans, especially the western Atlantic and the Caribbean Sea. It is common along the coasts of countries such as Mexico, Cuba, Puerto Rico, and various regions of Central and South America.

Regarding its properties, grouper is an excellent source of lean protein, low in saturated fat, and rich in omega-3 fatty acids, which contribute to cardiovascular health. It also provides B-complex vitamins and minerals such as phosphorus and selenium, essential for various metabolic functions.

In different Latin American countries, grouper fillets may have alternative names or synonyms depending on the region, although they are generally known as:

• Filleted grouper
• Cherna fillets (a name used in some Caribbean regions)
• Garopa fillets (in countries like Mexico and Central America, although garopa is a similar species)

Using grouper fillets in your recipes guarantees a tasty and nutritious dish, ideal for those looking for a fish with a delicate flavor and firm texture.