Live Dragon Tiger Grouper (Seasonal)

Live Dragon Tiger Grouper – Premium Grouper with Firm & Sweet Flesh 活 本地龙虎斑（海养）

Description:

1. Product Overview

• Species: Dragon Tiger Grouper – A prized hybrid of the Dragon Grouper and Tiger Grouper
• Key Characteristics:
  • Live & Fresh – Sustainably farmed in local waters for premium quality
  • Flavor Profile: Mildly sweet, rich, and slightly briny, with a delicate umami finish
  • Texture: Firm yet tender, flaky but holds together well during cooking
  • Highly Versatile – Best suited for steaming, grilling, and braising
• Suitable For:
  • Steaming: Cantonese-style with superior soy sauce, ginger, and scallions
  • Grilling: Lightly seasoned and grilled over charcoal for a smoky depth
  • Braising: Slow-cooked with soy sauce, garlic, and mushrooms for deep flavor
  • Soup & Hotpot: Enhances broths with a rich seafood essence
• Not Suitable For:
  • Raw consumption, as it is best enjoyed cooked
  • Overcooking, which can make the meat overly firm

2. Why Choose Live Dragon Tiger Grouper?

✔ Hybrid Perfection – Combines the best qualities of Dragon and Tiger Groupers.
✔ Mildly Sweet & Briny Flavor – A gourmet choice for seafood lovers.
✔ Firm Yet Tender Texture – Absorbs flavors beautifully in various cooking styles.
✔ Sustainably Farmed – Responsibly sourced from local waters.

3. Handling & Preparation Tips

1. Storage & Cleaning:
   • Keep live Dragon Tiger Grouper in a clean, aerated water tank until ready to cook.
   • If stored in a refrigerator, keep at 0–4°C and cook as soon as possible.
   • Rinse thoroughly and remove any scales before cooking.
2. Cooking Methods:
   • Steaming: Steam whole with ginger, scallions, and soy sauce for a delicate flavor.
   • Grilling: Charcoal-grill with light seasoning to enhance its natural sweetness.
   • Braising: Simmer with soy-based sauce, mushrooms, and garlic for deep umami richness.
   • Soup: Ideal for hotpot or seafood broths, adding depth and sweetness.

🚫 Avoid:

• Eating raw, as Dragon Tiger Grouper is best enjoyed cooked.
• Overcooking, which can toughen the meat.