Grouper
Mérou
| Latin name | Epinephelus marginatus |
|---|---|
| Family | Fish & seafood |
| Origin | Mediterranean rock and drop-offs |
| Season (France) | All year |
| Flavour | Rich · Mild · Marine |
| Typical price (France) | 25–45 €/kg |
What it is
Every dusky grouper begins life as a female and only turns male at around fourteen years and eighty centimetres, so fishing out the largest individuals removes the males from an entire reef. France has held a moratorium on spearfishing it in the Mediterranean since 1993.
In the kitchen
Ask for the head and frame with it: grouper bone is so rich in gelatine that a two-hour stock sets to a firm jelly when cold. That jelly is the base of a braise needing neither cream nor flour.
Goes with
Tomato Olive oil Saffron Fennel Garlic Potato Thyme Bay leaf
Also used with
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