This is a center cut, belly trimmed, boneless and thick grouper steak. It has very nice flavor and a medium texture.

You can cook it almost any way you like.... grill it, broil it, fry it, saute it or even make it into Ceviche (it does NOT make for the best sushi/sashimi).

These wild caught groupers are sourced from the Caribbean waters adjacent to Panama & Mexico using hook & line.

THAWING INSTRUCTIONS

Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.

DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.