Grouper

Grouper is a white-fleshed fish with firm meat and a delicate flavor, highly valued in gastronomy for its versatility and soft texture. It belongs to the Serranidae family and is commonly found in tropical and subtropical waters, especially in the Atlantic Ocean, the Caribbean Sea, and the western Pacific.

Its origin is primarily marine, inhabiting rocky areas and coral reefs, where it feeds on crustaceans and small fish. It is a popular ingredient in Mediterranean and Latin American cuisine, ideal for grilling, baking, stewing, or in ceviche.

Grouper stands out for its nutritional properties: it is low in fat, rich in high-quality proteins, and provides omega-3 fatty acids, B vitamins, and minerals such as phosphorus and selenium, which are beneficial for cardiovascular health and the immune system.

In different Spanish-speaking countries, grouper has several synonyms, including: mero (the most common), cabrilla (in some regions), chopa (Chile), and it is occasionally confused or grouped with similar fish such as bocona or cojinova, although these can vary depending on the area.