Grouper

The largest is the Atlantic goliath grouper (Epinephelus itajara), at nearly 900 pounds (408 kg). The name grouper is a general term applied to a large group of related sub-species (at least 100) that share similar traits, like salmon. Cooks like them because they are firm-fleshed with a mild flavor, making them a blank canvas for many preparation techniques as well as saucing and flavoring. Various species can be found from New England to South America, but Florida has the biggest population.