Grouper should be steamed for eight to fifteen minutes. When steaming the fish, use clean chopsticks to insert into the thickest part of the fish meat, if it is easily drawn out and does not carry any fish meat, it proves that it is basically cooked. Do not steam the grouper for too long to avoid the fish getting too old and affecting the taste of the whole sea fish.

Grouper, a fish of the genus Grouper in the family Grouperidae.

Widely distributed in tropical and subtropical waters, in our country is mainly distributed in the Taiwan Strait and the South China Sea waters, grouper is a benthic fish, its adult fish mainly inhabits the coral reefs and near-shore rocky reefs area, but also partially inhabited in the sandy, muddy, or silty substrate of the sea. The body is generally elliptical or oblong-elliptical, laterally compressed, the head is larger than the body height, the dorsal fin spines are strong and connected with the fin rays, the mouth is large, the two jaw teeth are inwardly inclined, the body is covered with small pectinate scales, the lateral line reaches the base of the caudal fin, and the caudal fin is rounded, truncated, or concave.

Grouper with the highest protein content of green grouper, than the protein content of rhubarb are high, followed by brown spotted grouper, pearl gentian grouper and point with grouper, seven banded grouper and ruddy spotted grouper protein content and Chinese seabass, turbot, and saddle-banded grouper and black grouper and real snapper protein content is close to the relatively low, about 66% (dry weight basis), but the fat content was more than 10 times higher than turbot. With the exception of saddleband grouper and American black grouper, which had significantly higher fat content, several other grouper species had fat content similar to that of true snapper and slightly higher than that of greater amberjack and turbot.