Today we explore the anatomy of the Giant Grouper and see how this gigantic fish is appreciated, part by part. The whole gastronomic philosophy about this fish is quite different from fish that you eat everyday. From the fins to the skin to the lips and the testicles, each part of the fish is appreciated for its different texture and flavour!
Groupers are excellent eating fish which are found mostly in the tropics. The flesh is tender yet it has a bouncy texture that flakes nicely. I think that may be the reason why they are known as "cod" in Australia. There are a few theories about where the name "Grouper" comes from. Some say that it is because the fish tends to "group" together. Others maintain that it is because the fish gropes around the nooks and crannies in the coral reefs looking for food.