Of all the species that go by Sea Bass that are other species, Groupers actually are Sea Basses. They are reef fish that live in temperate waters from Carolina south to Florida and Central America, commonly 7 - 15 pounds. There are all kinds of varieties of Groupers, Red and Black being the most common, Yellowjacket, Snowy, Gag and many more exist but play less significant roles in commercial fisheries. They have a white, almost translucent flesh in the raw that cooks up bright white. It is a very meaty fish with firm texture and large flakes. The skin color of both the Red and the Black is appealing - Red's have random blotchy markings but very nice color, Blacks are deep and dark all the way through. Groupers are mild in flavor - Red more so than Black and consequently, many people find Reds more appealing than the higher priced Black. Because they are mild in flavor they present many options as to flavor pairings. Their firm texture makes them ideal for grilling or blackening which happens to be a southern favorite. The Grouper sandwich is legendary in Florida where it is breaded. They are medium fat fish and eat very cleanly - very similar to that of Halibut. Grouper heads are quite sought after for soups and fish bases. Many Asian recipes call for steamed whole Grouper.