ENTRY: garoupa
CLASS: noun
EQUIVALENT: grouper
DEFINITION: Sea fish widely consumed for its white, tender and flavorful meat, can be roasted whole, and due to its firm flesh, fillets are especially appreciated for the preparation of stews and moquecas.
EXAMPLE: Drain, rinse, and cut the grouper into large pieces. Place the grouper at the bottom of a clay cooking pot, in one layer.
SOURCE: Brasil: Gastronomia, Cultura e Turismo
COMMENT: Any of numerous species of fishes of genus Epinephelus, groupers are widely distributed in warm seas and their size ranges from 30 cm to 1 meter. Large groupers, like the one featured on the R$ 100,00 banknote, typically have a stout body and a large mouth. These are called garoupa-verdadeira (true grouper). Groupers are rich in calcium, copper, phosphorus and iron.
CLUSTERS: salted grouper; grouper moqueca.