The white grouper (Epinephelus aeneus) is a species of grouper living in the subtropical eastern Atlantic Ocean and the southern Mediterranean Sea. It can reach a maximum length of 120 cm and a maximum weight of 25 kg. Alternatively, the term "white grouper" is also used as a local vernacular name for several other species of fish, including the yellow edge grouper (Epinephelus flavolimbatus), Nassau grouper (Epinephelus striatus), and Venezuelan grouper (Mycteroperca cidi). They have a lean, firm flesh that is suitable for baking, broiling, frying, poaching or steaming. The grouper's skin, which is very strongly flavored, should always be removed before cooking.

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