Description:
1. Product Overview
- Species: Epinephelus fuscoguttatus (also known as Hybrid Tiger Grouper)
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Key Characteristics:
- Live & Wild-Caught – Harvested from pristine ocean waters
- Flavor Profile: Naturally sweet, mild, and rich in umami
- Texture: Firm, meaty, and delicate yet slightly bouncy
- Highly Prized in Cantonese & Asian Cuisine – Known for its clean taste and tender meat
- Perfect for Whole-Fish Cooking – Holds up well to steaming and braising
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Suitable For:
- Steaming (Cantonese Style): Enhances the natural sweetness
- Braising (Hong Shao Style): Absorbs rich flavors from soy-based sauces
- Grilling: Skin crisps up beautifully while retaining juiciness
- Hotpot: Firm texture makes it great for hotpot and soups
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Not Suitable For:
- Raw consumption (sashimi), as the texture is best enjoyed cooked
2. Why Choose Live Wild-Caught Yellow Tiger Grouper?
✔ Premium Wild-Caught Quality – Naturally sweet, clean, and firm.
✔ Highly Sought-After in Fine Dining – Perfect for steaming, braising, and grilling.
✔ Sustainably Harvested – A responsible and fresh seafood choice.
3. Handling & Preparation Tips
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Storage & Cleaning:
- Keep live fish in water until ready to cook.
- If storing, keep refrigerated at 0–4°C with a damp cloth.
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Cooking Methods:
- Steaming: Steam whole at high heat (8–12 minutes) with soy sauce, ginger, and scallions.
- Braising: Slow-cook in a soy-based sauce for 20–30 minutes to enhance richness.
- Grilling: Score the skin, marinate lightly, and grill for 4–6 minutes per side.
- Hotpot: Slice thinly and cook for 1–2 minutes in simmering broth.
🚫 Avoid:
- Overcooking, as the meat can become dry and lose its delicate texture.
- Serving raw, as it's traditionally best enjoyed cooked.
✅ Key Takeaways:
- Premium wild-caught grouper with sweet, firm, and umami-rich meat.
- Best for steaming, braising, grilling, or hotpot.
- A highly prized fish in Asian cuisine, known for its clean taste.
