The term “grouper” refers to several species of large-mouthed heavy-bodied fish, some of which are indeed kosher, including two known as “sea basses”: The Epinephelus and Mycteroperca species.

Now fish are often mislabeled and misidentified, so how do you know if the “grouper” you are looking at is actually kosher? If you catch what you believe to be a grouper (or buy one whole) and you see the fins and scales, go home and cook it up in your kosher kitchen for a tasty meal. The same would apply if you pick up some fish labeled “grouper” at a kosher-certified fish shop or in a sealed package bearing kosher certification.

If you are purchasing fresh grouper from a non-kosher establishment, ask to see the skin still on the fish to make sure there are actual scales, and then ask the store employee to clean the knife well and then cut your slice of fish on a fresh sheet of paper. You should then carefully wash the part of the fish that has been cut in water that is no warmer than room temperature.

Unlike meat or fowl, fish does not have to be slaughtered or salted, so nothing further needs to be done to make your grouper kosher.

Enjoy your delicious fish!