Groupers inhabit tropical and subtropical marine waters, particularly around coral reef ecosystems. They tend to be solitary and actively hunt at night. Their flesh is highly nutritious—rich in protein and omega-3—making them a prized seafood delicacy in both local and international markets. Groupers are frequently caught using vertical longline or handline methods. Their appearance varies, though they generally display distinctive patterns of spots, speckles, or stripes depending on the species. They have somewhat elongated or compressed bodies, wide mouths, and slightly protruding lower jaws, with sharp teeth designed for gripping prey. Popular varieties include the tiger grouper, coral trout, and greasy grouper, as well as farmed hybrids like the “cantik” and “cantang” groupers. They possess thick, pristine white flesh. The skin is edible and becomes crispy when cooked—much like salmon skin. Once cooked, the flesh—which ranges from white to reddish-white—flakes easily and generally has a moderate fat content, though this can vary from fish to fish.