Local names:
Malay: Keretang, Kerapu
Cantonese: Lou fu baan
Hokkien/Teochew: Gau her
Mandarin: 老虎斑，石斑
English: Tiger grouper
This grouper is one of the parent species of the hybrid grouper also known as the dragon tiger grouper. The name comes from its parent species being the brown-marbled grouper aka tiger grouper and the giant grouper also known as the massive dragon (long daan) in Mandarin/Cantonese.
Fisheries information:
Countries of origin: Indonesia, Malaysia
Fishing methods: Hook and line (Indonesia and Malaysia).
This fish is not commonly encountered at wet markets. It is seen irregularly at Jurong Fishery Port.
Culinary usage:
Steamed, Soups, Stir-fried, Braised
Groupers are particularly revered in Cantonese cuisine and are the top fish of choice for Cantonese/HK steamed fish. This species is not as popular as the red groupers but is a good alternative. It is known for having a good amount of collagen and meat.
Brown-marbled groupers are sold at large sizes and when groupers get to this size they are likely sold in the same way as giant groupers. The heads and meat are sold at a premium as they contain huge quantities of collagen and are sought after for steaming or soups. The innards and stomach are also a delicacy steamed, stir-fried or braised. The meat can also be cut into slices for sliced fish soup.
How to identify:
This grouper has a yellowish-brown body covered with many dark brown or grey blotches that are irregular in size and shape as well as many small, dark brown spots. All the fins are large and round. It tends to have a more stumpy/rotund shape than other groupers, similar to the hybrid grouper. Generally sold at large sizes.
Brown-marbled grouper incomparison with fish of other sizes. This individual is probably close to 90cm in length.
Another smaller individual on top of a orange-spotted grouper (Epinephelus coioides) for comparison.