Premium Fresh Grouper Fish Steaks

A whole grouper, dark and finely mottled across the back with a paler belly, cut into thick steaks straight through the bone. Each steak shows firm white flesh with a faint pink cast around the centre, ringed by the speckled skin.

The flesh is firm and sweet and holds together well, which is why it is usually steamed or poached rather than broken up. Steaks can be pan-fried skin-side down until the skin crisps, or simmered gently in a light broth.

• Whole fish, dark mottled back, pale belly
• Cut into thick bone-in steaks
• Firm white flesh, faintly pink at the centre
• Steam, poach or pan-fry skin-side down

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.