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Pink Grouper(濃魚)Sashimi

Uses in Cooking: The softer fish will get mushy if overcooked, but they have strong connective tissues that need to be broken down. They do well when deep fried, grilled, sauteed, or baked. Blackening is not a great choice as it is too quick to soften up the natural collagen in these fish. Similar Fish: Red Grouper, Black Grouper, Black Seabass Description: The soft meat of this fish holds together well, but has a more delicate mouth feel than fish like snapper. They have large flakes and a moderate flavor that is unique and generally pleasing. Fun Facts: These are a premium fish with interesting flavors and a pretty high yield, but they seem to have only been discovered by Asian cooks. I have never found them in any other markets. Maybe this is due to their creepy appearance, something that many American consumers shy away from.

Comments

  1. BullNovember 23, 2020 at 8:12 PM

    Korean love to eat perch or pike, akin to grouper from tropical zone.
    pink grouper no seen or heard of.
    The flesh texture is good to eat. that is why sahimi done on it.
    Koreans more like to have it in form of stew or soup.

    ReplyDelete

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