Fresh Grouper

Fresh grouper, cut into thick sections through the bone. Firm, meaty flesh with a clean sweetness and a texture that holds up to bold cooking — it will not fall apart in the pan or the pot.

Steam the sections with ginger and spring onion and finish with hot oil, braise them in a clay pot, or grill the thickest pieces over coals. The bone-in cut keeps the flesh moist and adds flavour, and the pieces are sized so they cook evenly.

A premium fish for celebratory meals and anyone who wants something with more substance than a standard white fillet.

• Cut into thick, even bone-in sections
• Firm, meaty flesh that holds together
• Excellent steamed, braised, or grilled
• Premium choice for special occasions