São Tomé grouper
São Tomé grouper
Moqueca Assado na brasa Frito Cozido
Carne branca Carne firme Sem espinha
Baixo risco Sustentável
With tasty and tender flesh, it is a highly prized species in cuisine, sought after by renowned chefs worldwide. Before buying a fresh Saint Tomé grouper, be aware of the species' closed season, which runs from August 1st to September 30th.
General information
General characteristics
It is a species that has a minimum size for capture and a closed season for reproduction. From August 1st to September 30th, capture is prohibited, and the minimum size is 45 cm.
Location and habitat
Generics: South/Southeast
Generics: Northeast Coast
Specifics: Guarujá/Cocanha
Scientific and other names
Epinephelus morio
