Description

This Grouper species is native to the coral reefs of the Red Sea, where it feeds on crustaceans and small fish. This diet gives it a buttery sweetness and complex flavor appreciated in Arab and Levantine cuisine.

It’s commonly featured in mezze-style platters, or as the centerpiece in celebratory feasts, seasoned with cardamom, pepper, and sumac.

The fillets are thick, moist, and peel away in layers, making it suitable for both gentle steaming and aggressive grilling.

Grouper is also high in collagen, supporting joint and skin health, and it’s often recommended in anti-inflammatory diets.

Its combination of refinement and versatility puts Red Sea Grouper in the elite class of regional seafood.