![](https://seafoods.com/storage/glossary_imported/231_large.jpg)
Red Florida
Red Grouper are smaller, strong-swimming Groupers. This lends to a flakey lean texture. Moderately Robust.
Clean, Complex Earthine
Quick Facts
Commonly Known As:
Red Grouper
-
Species Name
Grouper
-
Latin Name
Epinephelus morio
-
Origin
Madeira Beach, Florida
-
Harvest Method
Hook & Line
-
Range & Habitat
South Atlantic & Caribbean
-
Producer
St Pete Fleet
![](https://seafoods.com/storage/habitat/south-atlantic-caribbean.jpg)
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
Firm, Moderate, Moist
Opah consists of two cuts that separate the body structure. The Back, which is the most valued, and the Belly, which has a versatile usability. The back loin will resemble a slighty curved Cylinder and the Belly has a flat triangle shape. Opah can be treated as Tuna, Swordfish, and Ono. The flesh is firm, but holds moderate moisture. Sear, Grill, Saute, Katsu, Tataki.
Moderate, Steaky, Lean
Leigh Fisheries provide SeafoodS.com and our customers a 3 day boat Swordfish. The fish is caught dressed and wrapped in breathable cloth immediately after landing. This provides one of the freshest Swordfish on the market. Swordfish has a lean steaky texture with moderate moisture. It has a complex flavor that holds up to bolder flavors. Sear, Grill, Broil, Roast, Poach.
Strong, More Mild in Italy
Anchovies are a family (Engraulidae) of small, common salt-water forage fish. Anchovies are native to the Mediterranean and thus very popular in the local cuisine. When preserved by being gutted and salted in brine, matured, and then packed in oil or salt, they acquire a characteristic strong flavor. The miniscule scales are virtually non-existent and the skin is perfectly edible.