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Baqueta Grouper

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Product Descriptions

Baqueta Grouper is the star of a wide variety of Groupers commonly exported out of Baja California and mainland Mexico.

They occur in a brown and red variety and are prevalent in deep pristine water, along vast rural stretches of the Baja California Peninsula, where they voraciously prey on fish and crustaceans. This fish ranges from 3-25# in size and has a white, opalescent filet. 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 cared for products in Mexico, and many times these fish are reserved for sushi applications in domestic and export markets.

The Brown Baqueta variety are prevalent on the Pacific side of the Baja, and the Red variety occur predominately inside the Gulf of California. Red Baquetas are striking in color and are favored by Asian cultures and prized in many Asian supermarkets in California.

Like many seafood products in the 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, have both restricted fishing days. 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 with firm white meat that holds up to a wide variety of cooking styles.

Product Videos

Baqueta Grouper, Baqueta Seabass
EphinephelLus acanthistius
Year round - Fall/Winter/Spring primary seasons

Primary Product Forms

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

Harvest Area:

global supply
Baja California
Average (Click for more info)

Product Profile



Featured Recipe

Open Faced Grouper Sandwich

With Wasabi Microgreens and Wasabi Mayonnaise Recipe courtesy of Chef Brandon Parry, CEC, PCEC, ACE (Serves four)
view more

Cooking Methods