Grouper Sushi and Sashimi (Scamp)

Posted by Dan on October 4, 2017August 4, 2019

Grouper Sushi Sashimi Scamp

Grouper sushi is almost nonexistent in the US for good reasons. There are limited species available for sushi applications since many are known to carry parasites; as a result, chefs just avoid using them.

However, Scamp is one of the few groupers we have that is prized for its high quality meat. The silky and delicate texture of the filet truly separates them from the pack. When served raw, the flesh is exceptionally tender and smooth, almost like Yellowtail Snapper. Additionally, from my experience, Scamps are not known to carry signs of parasites.

Scamp is a lean fish and doesn’t benefit from searing since there is no oil to draw complex flavors from. The best way is to simply serve it as sashimi or sushi. I like mine with ponzu dressing instead of soy sauce. I find the slight sweetness and sourness of the dressing enhances the flavor even more.

Should I Worry About Parasites in Grouper?

From personal experience, I’ve never discovered worms in any of the Scamps that I’ve worked with. This included fish in multiple size ranges and pulled from different depths out of the Gulf of Mexico.

It’s really strange because Scamps inhabit the same areas as other groupers, but somehow they avoid getting infected. Perhaps they’ve evolved at a faster pace than other groupers and have developed better immune system against worms. I can’t say the same for Scamps fished from other regions or states. It might be a different story there, so always inspect grouper before eating it raw.

Scamp Grouper Sushi — Scamp is the best eating grouper we have in the Gulf. Beautiful clean meat. Also, the cooked product is superior to Gags or Reds.

Why Bleeding Fish is So Important For Sushi

Groupers to Avoid for Sushi

The two most popular commercially harvested groupers in the southeast are Gags and Reds, and both are notorious for having worms.

Gag Groupers are great eating fish but may carry worms, though not to the same extent as Red Grouper. I suggest avoid doing sushi with this one unless its frozen first.

Red Grouper are infamous for worms. Over the years, I don’t think I’ve ever cleaned a Red that wasn’t infected. For some biological reason, they’re just more prone to parasites.

Though they’re great eating when cooked but nearly impossible to use for sushi. The good thing is that the parasites will be almost indistinguishable from the white meat after its cooked, so it’s still a very marketable fish. (Btw, there is no harm in eating fish with parasites after it’s been thoroughly cooked, it’s perfectly SAFE!) Read More Here.

Red Grouper Worms Parasites — The fillets of Red Groupers are often marked with worms like the one in the photo. Groupers suffer from a number of parasites, including trematodes (flatworms/fluke), cestodes (tapeworms), and nematodes (roundworms).

Grouper Worms Parasites — This was also taken from a Red Grouper. The cavity was loaded with anisakiasis, which is a type of roundworm. Anisakiasis is infamous as being the main culprit for illness related to eating raw fish.

Red Grouper Worms worms parasites anisakis — This is typical condition of a Red Grouper’s cavity with anisakis (Round worms). But they may not always be present in the flesh.

Aside from Scamps, Red or Rock Hind Grouper (aka Strawberry Grouper) is also excellent. Both of these groupers are on the smaller side, it’s rare to catch one over 12 inches. They’re also less likely to carry worms and have similar texture and consistency as Scamps. So try this if Scamps aren’t available. Good Luck!