Fresh Whole Grouper with Cut Steaks

A whole grouper, dark-mottled across the back and flanks, photographed alongside steaks cut clean through the body. The cross-sections show firm white flesh ringed by the skin, with the bone left in.

Grouper has a dense, meaty texture that holds together far better than most white fish; the flesh stays in large flakes rather than breaking up. That makes the steaks forgiving under high heat and good for braising, where they take on sauce without falling apart.

• Whole fish with cross-cut steaks, bone in
• Dark mottled skin, firm white flesh
• Large flakes that hold together
• Steam, braise, pan-fry or add to soup

Keep frozen at -18°C or below. Cook thoroughly before eating.