Grouper is a family of fish that can reach sizes of up to 500 pounds. Goliath and other larger grouper, however, have tougher meat that is best used in chowders and stews. While Goliath grouper can only be caught and released in the United States, there are many Asian countries that allow free-for-all fishing of these whoppers.
Sharpen your fillet knife.
Remove the scales of the fish on both sides by sliding the knife from the head, below the gills all the way down to the tail.
Cut off the grouper’s head just below the gills. The gills of the fish sift out toxins in the water, so they should never be eaten.
Cut down the backbone of the fish, reaching the blade halfway through.
Cut the flesh away from the rib bones on both sides. When done at the right angle, the meat should easily move away from the bones.
Cut away the full side of the fish making the cut just above the guts.
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