Filleting a grouper looks intimidating, but with a sharp knife and a little patience, anyone can do it.
Fresh wild-caught Florida grouper
A whole grouper yields two thick, beautiful fillets plus a frame that makes excellent stock. Here is the simple version that works every time.
What you need
A long, flexible fillet knife, a clean cutting board, and a towel for grip. A sharp knife is the whole game here. A dull knife is both dangerous and messy, so take two minutes to sharpen before you start.
Step by step
- Lay the fish on its side and cut behind the gill plate down to the spine.
- Turn the knife and run it along the spine toward the tail using long, smooth strokes.
- Lift the fillet as you go, staying just above the rib bones to save the most meat.
- Flip the fish and repeat on the other side.
- Remove the skin by sliding the knife between flesh and skin at the tail, holding the skin taut.
Do not waste the frame
Save the bones and head for stock. Grouper makes a rich, clean broth that is the base of an incredible chowder or fish soup.
Prefer to skip the work?
We deliver wild-caught grouper fillet already cut and ready to cook, straight from local Florida boats. Browse more fresh local seafood or try our grilled grouper with Florida citrus recipe.
Frequently asked questions
What knife is best for filleting grouper?
A long, flexible fillet knife between 7 and 9 inches gives you the control and reach you need for a big fish.
Is grouper skin edible?
Yes, but it is thick. Most people remove it for fillets and save crisping the skin for whole preparations.
Storing your fresh fillets
Once you have your fillets, keep them cold and use them within a day or two for the best flavor. Lay them on a bed of ice in the refrigerator if you can, and pat them dry before cooking. To freeze, wrap each fillet tightly to keep air out, and thaw slowly in the fridge. Fresh grouper has a clean, sweet smell, so trust your nose.
Frequently asked questions
How much meat does a grouper yield?
It varies by size, but a good grouper gives two thick fillets plus a frame worth saving for stock.
Can I cook grouper with the skin on?
You can, but most cooks remove the thick skin for fillets and save crisping the skin for whole preparations.
