Specie: Epinephelus epistictus
Habitat: Captură sălbatică
Pescuit: Pacific Centrul-Vest (FAO 71)
Unealtă: cârlige și lansete
Procesat: Indonezia
Grouper fillet (100.00%).
Allergens: FISH (grouper).
Average nutritional values per 100g:
Energy: 349 kJ / 82 kcal
Fat: 0.86 g
of which saturates: 0.20 g
Carbohydrate: < 0.50 g
of which sugars: 0.00 g
Protein: 18.60 g
Salt: 0.13 g
* Estimated values (unprocessed product, exempt from mandatory nutrition declaration). Source: CIQUAL (ANSES) composition tables.
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 4-6 hours in the refrigerator, then pat dry with paper towels.
The firm meat is suitable for frying, grilling, steaming, or baking.
Consume only after cooking.
N° 047 · FISH
Grouper Fillets
skin-on fillets · boneless · 170-230 g · wild
Grouper fillets with skin, scales cleaned, 170-230g per fillet. White rockfish, firm white flesh, one of the most popular varieties in Mediterranean restaurants.
The fish you order in seaside restaurants, with flesh that doesn't fall apart when cooked. Five minutes in the pan with crispy skin and you have a fine dining dish at home, effortlessly.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
Secure payment with card, Apple Pay, or Google Pay
Specie: Epinephelus epistictus
Habitat: Captură sălbatică
Pescuit: Pacific Centrul-Vest (FAO 71)
Unealtă: cârlige și lansete
Procesat: Indonezia
Grouper fillet (100.00%).
Allergens: FISH (grouper).
Average nutritional values per 100g:
Energy: 349 kJ / 82 kcal
Fat: 0.86 g
of which saturates: 0.20 g
Carbohydrate: < 0.50 g
of which sugars: 0.00 g
Protein: 18.60 g
Salt: 0.13 g
* Estimated values (unprocessed product, exempt from mandatory nutrition declaration). Source: CIQUAL (ANSES) composition tables.
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 4-6 hours in the refrigerator, then pat dry with paper towels.
The firm meat is suitable for frying, grilling, steaming, or baking.
Consume only after cooking.
Oven-baked grouper with potatoes and garlic
Oven-baked grouper with potatoes and garlic
Grouper is a premium white fish with firm, sweet flesh that forgives small cooking mistakes: it does not dry out easily and does not fall apart. Baked simply over potatoes, it makes an effortless Sunday dinner.
Notes
Do not skip patting the fillets dry: dry skin browns nicely instead of steaming. For an extra note, add 100 ml of white wine to the tray along with the fish.
Fine white meat
Authenticity
Why it's worth it
Wild grouper from the Central-West Pacific, caught by hook and line in Indonesian waters. The white meat is firm and sweet, boneless, the kind of fish you find in good restaurants, rarely in everyday commerce. It holds its shape well grilled, baked, or in clear soups.
Culinary inspiration
How to enjoy
For grouper a la plancha, just olive oil and salt, a few minutes on each side until the skin is golden. Baked, it's good all'acqua pazza, with cherry tomatoes, olives, capers, and a splash of white wine, or whole on the grill with herbs and lemon, just enough to keep it succulent.
Food pairings
Serve them like this
◆ Roasted potatoes with rosemary and lemon
◆ Cherry tomatoes, olives, and capers (all'acqua pazza)
◆ Romesco sauce with roasted peppers and almonds
◆ Chickpea salad with parsley and olive oil
◆ Dry white wine (Vermentino or Albariño)
