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Baqueta Grouper


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Product Description

Baqueta grouper (Epinephelus acanthistius), is the star of a wide variety of groupers commonly exported out of Baja California and mainland Mexico. Also known as Gulf coneys, these fish have high, deeply notched dorsal spines and bold dark 'mustaches' around the upper jaw. They occur in a brown and red variety and are prevalent in deep water, along vast rural stretches of the Baja California Peninsula, where they voraciously prey on fish and crustaceans.

The baqueta grouper is a truly excellent fish. Its firm white meat is sweet and mild to medium in flavor, and holds up to a wide variety of cooking styles. It presents particularly well when grilled, braised, baked or sauteed. Groupers ranges from 3-25 pounds and boast good sized fillets with large flakes.

The quality of these fish are exceptional due to years of hands on involvement by Catalina Offshore staff to improve handling techniques for specific fishing groups rural Baja. As a result, these groups have developed some of the best seafood in Mexico, and many times these fish are reserved for sushi applications in domestic and export markets.

Like much of the seafood in Baja, the baqueta grouper resource is conserved through the limitations of the rustic fishing fleet, and the lack of infrastructure in rural baja. The small 18-22 foot boats used to fish in these areas use primitive hand-line fishing equipment and adhered to fishing restrictions. They are limited in fishing range due to weather and a lack of technological equipment. Populations of baqueta groupers remain strong and therefore are a sustainable grouper choice.

Product Videos

Baqueta Grouper, Baqueta Seabass
EphinephelLus acanthistius
Year round - Fall/Winter/Spring primary seasons
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

Primary Product Forms

Whole, G&G, H&G,Gutted, Fillets (Skin on/off)
Fillets (Skin off)
Day Boat & Hook Line

Harvest Area:

img
Baja California
Average (Click for more info)

Product Profile

Mild

Medium/Firm

Featured Recipe

Pan-Seared Grouper on Warm Pepper Slaw



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Cooking Methods


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