Dusky Grouper (Epinephelus marginatus): The most common grouper species in the Mediterranean, known for its robust size and distinctive taste. It has a large, stout body with a mottled brown and white pattern. The dusky grouper is highly valued in Mediterranean cuisine for its firm, white flesh that remains moist and flavorful when cooked. It is commonly prepared in various ways, including grilling, baking, or in stews, making it a versatile and popular choice in regional dishes. Sustainable fishing practices are essential to preserve its population.
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