Black Florida
Black Grouper is arguably the highest quality food fish in the Grouper Family.
Flakey, Sweet, Light, Moist
Quick Facts
Commonly Known As:
Black Grouper, Gag.
-
Species Name
Grouper
-
Latin Name
Mycteroperca bonaci
-
Origin
Florida & Caribbean
-
Harvest Method
Hook & Line
-
Range & Habitat
South Atlantic & Caribbean
-
Producer
St Pete Fleet
Range & Habitat
St Pete Fleet
St Petersburg Fleet - Jutting between the pristine waters of the Gulf Of Mexico and the vast span Atlantic Ocean, Florida Vessels have the best of both worlds. Day Boat and Long Line Fisheries produce a bounty of tropical species as well as migratory predators and pelagic species.
Ask any fish monger about procuring Gulf species and he’ll mention St. Petersburg, Florida (“St. Pete” for short). Vast varieties of fin-fish ranging from tuna and swordfish to groupers and snappers are distributed through this historically-rich region of the Florida coastline. Expect to also see a robust selection of Keys-caught species like yellowtail snapper, Caribbean Red Snapper and Hogfish to come through St. Pete. It’s regionally situated in a perfect location for national distribution and with our Q&A in place, it’s always top quality.
You Might Also Like These
Paper White, Sweet, Flakey, Mild
Golden Tilefish grow quite large, with market sizes ranging from 10-20 lbs. They produce a beautiful "Baseball" cut with a gorgeous yellow dotted edible skin. Golden Tilefish feed almost exclusively on Crab, Shrimp, Clams, and other shellfish. This translates to a very sweet and moist flesh that cooks to a paper white. The cooked flesh flakes to a large, almost crab like, piece. Perfect for almost any cooked preparation. Saute, Broil, Grill, Pan Roast.
Crunchy, Smooth, Rich, Clean
The fish have been feeding on the schools of rich Anchovies and Sardines in the coastal upwelling, so they’re healthy and have more nutritious oils. Rich yet clean Albacore is perfect for Sushi to Wood Grilled.
Sweet, Buttery, Earthy
Red crawfish dominate most farms, especially in south Louisiana and in most places in the Atchafalaya Basin. White crawfish are slightly more plentiful on north Louisiana farms and in Mississippi River overflow swamps. Most crawfish are harvested between December and June, but March, April and May are the peak months in Louisiana.