Grouper: The guppy is taller and laterally flattened, with a bulging back. The mouth is large and the lower jaw is significantly longer than the upper jaw. The upper and lower jaws, plow bones, and mouth cap bones have small teeth of varying sizes, and the posterior margin of the anterior gill cap bone is serrated, with four large spines on the lower margin; the posterior gill cap bone has two large spines on the posterior margin. Head scaly, scales minute; lateral line curved upward along dorsal arc. Dorsal fin in two parts, connected with each other, anterior part with hard spines, posterior part with soft fin rays. Body yellowish-green, abdomen grayish-white, with irregular dark brown spots and patches on the sides of the body; a narrow black band from the end of the muzzle across the eye socket to the anterior and inferior part of the dorsal fin.
Grouper:
The grouper, belonging to the order Perciformes, has an elongated oval body slightly compressed laterally. The mouth is large, with auxiliary maxillae and finely pointed teeth, some enlarged into canine teeth. The body is covered with small pectinate scales, sometimes often buried under the skin. Dorsal and anal fin spines well developed. The caudal fin is rounded or concave. The body color varies a lot, often brown or red, with stripes and spots, for warm-water large and medium-sized marine fish. Grouper is rich in nutrients, and its meat is tender and white, similar to chicken, which is known as "sea chicken meat". Grouper is a kind of low-fat, high-protein edible fish, Hong Kong and Macao as one of China's four famous fish, is a high-grade feast essential delicacies. Grouper roasted with taro, originally a common dish in Shengsi fishing area, has become a precious dish famous at home and abroad.