Grouper (Ghissar)

Introduction

Grouper, known locally as Ghissar, is one of the most sought-after fish in Pakistan and the Gulf region. Its firm texture and naturally clean flavor make it a favorite in both traditional and modern dishes. Whether you’re making fish curry at home or firing up the grill, Grouper never disappoints.

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Local Names in Pakistan

You might hear it called Gissar, Chunni, Nambo, or Lotari in different parts of the country. No matter the name, its popularity remains the same.

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Where It Comes From

Grouper lives in coastal waters near the seabed, especially around rocky and sandy areas. It’s usually found at depths of 30 to 100 meters. These natural conditions give the fish its firm texture and distinct taste.

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Nutrition at a Glance

Grouper is rich in lean protein and naturally contains omega-3 fatty acids. It supports heart health, strengthens the immune system, and adds good nutrition to your everyday meals — without being heavy or oily.

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Cutting Options & Approximate Yields

Depending on how you like your fish, here’s what to expect from each cut:

• Whole: 100% yield – great for full fish grilling

• Gutted: Around 84% yield – cleaned and ready to season

• Headless: Around 61% yield – easier to cook and serve

• Slices: About 67% – ideal for karahi, frying, or steaming

• Boneless: Roughly 38% – perfect for fillets or fish tikka

Note: Grouper usually weighs between 1 to 5 kg per fish.

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How to Cook Grouper

Its mild taste and firm texture make Grouper incredibly versatile:

• Grill it with lemon and herbs for a smoky, juicy dish

• Fry it for a crisp crust and soft center

• Add to curry, where it absorbs spices beautifully

• Steam it for a clean, moist bite with no extra oil

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Flavor & Texture

Grouper has a light, slightly sweet flavor with large, moist flakes. It doesn’t overpower the spices, and it holds up well to grilling, frying, or steaming — making it a reliable option for any seafood dish.

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Freshness You Can Count On

Our Grouper is sourced directly from the Arabian Sea, ensuring every order is fresh and handled with care. No frozen stock — just real, clean, fresh fish.

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Storage Tips

To keep it fresh, refrigerate and use within 2–3 days. For longer storage, freeze it properly to preserve both taste and texture.

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Best Pairings

Grouper works well with light seasonings like garlic, lemon, black pepper, or coriander. Serve it with steamed rice, sautéed vegetables, or warm naan for a complete meal.

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How to Choose Fresh Grouper

Look for firm, bouncy flesh with a clean sea scent. The skin usually ranges from brownish to purplish-gray, often with black spots — a good sign of freshness.

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Mercury Content & Safety

Grouper is low in mercury, making it safe for regular use — even for kids and those watching their diet.

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Also Known As “Hamour”

In Gulf countries like UAE, Grouper is commonly called Hamour, and it holds the same reputation there as it does in Pakistan — a premium, dependable, and tasty catch.