GOOD GROUPER - our own sustainably farmed grouper
Salmon, sea bass, sea bream and the like should be familiar to everyone by now – but what exactly is a grouper? Find out what makes the grouper so special and how it has already won over the international Michelin-starred culinary world.
The grouper, also known as Zackenbarsch in Germany, is a reef fish found worldwide in tropical and subtropical waters. It lives, for example, in the Great Barrier Reef or the Indian Ocean – or in our grouper farm in Kiel, operated by our sister company Oceanloop. This large fish is known for its firm, white flesh with a mild, slightly sweet taste and is considered a true premium fish, especially in Asian cuisines.
How is the GOOD GROUPER farmed? The innovative aquaculture
The GOOD GROUPER is bred by our sister company Oceanloop in a land-based aquaculture facility in Kiel. In 2020, Oceanloop partnered with the Alfred Wegener Institute to explore the fundamental requirements of grouper farming. By researching, for example, what feed or stocking density is ideal for the fish, the foundation was laid for innovative, successful grouper breeding.
"The topic of feed is something we are particularly proud of, because – unlike other farms – we determine the formula and composition of the feed ourselves. Here, we naturally try to mainly use local resources for it." Dr. Bert Wecker – CTO Oceanloop
There are many reasons for farming fish and seafood – a crucial aspect being sustainability. Aquaculture helps reduce pressure on wild fish populations and counter the problem of overfishing. However, not all forms of fish farming are equal. That's why we deliberately focus on land-based aquaculture with modern recirculating aquaculture systems (RAS).
The reason: In these closed systems, water quality, feeding, and stocking density can be precisely controlled. This minimizes stress and disease risks for the animals and creates optimal conditions for healthy growth. At the same time, water consumption is reduced, environmental pollution is minimized, and the risk of farmed fish entering natural ecosystems and affecting wild populations is eliminated.
Another advantage lies in the quality of the final product. Controlled feeding allows the nutritional profile to be precisely managed, which positively impacts the taste, texture, and tenderness of the fish. This results in products that are not only more sustainable, but also of particularly high quality.
Through intensive research and planning, as well as extensive expertise and attention to detail, the farm provides ideal conditions for the fish: As grouper is a tropical species, the water temperature is maintained at 30 °C year-round. The self-developed, high-quality feed and the absence of antibiotics and pharmaceuticals also positively influence the farming conditions and, ultimately, the quality of the fish.
Our GOOD GROUPER
MEER-Rabatt
from our own farm, with skin | 150 g
16,99 €*
113,27 € /kg
from our own farm, with skin | 150 g
17,99 €*
119,93 € /kg
from our own farm, with skin | 600 g, 700 g
from 64,99 €*
On sale
from our own farm, with skin | 7 x 150 g
106,96 €*
118,93 €*
101,87 € /kg
from our own farm | 200 g
18,99 €*
94,95 € /kg
from our own farm | 600 g
9,99 €*
16,65 € /kg
From high-tech aquaculture to the plates of Michelin-starred chefs and home cooks
What begins in our farm under optimal conditions ends as a culinary highlight on the plates of discerning gourmets. The grouper is internationally recognised as a true premium fish and is a real treat for food lovers. But what makes our grouper so extraordinary?
Taste and Meat: The meat is characteristically white, very tender, and exceptionally juicy. The grouper also distinguishes itself from other fish with its mild, sweet flavor profile - a taste experience unlike any other.
Versatility: Due to its high quality, there are no limits to how you can prepare this fish: you can fry it, grill it, or even gently steam it – even when breaded, the GOOD GROUPER becomes a real highlight.
Sashimi-grade quality: Thanks to its exceptional quality, grouper is excellent for raw consumption – for example, as ceviche or crudo – providing even more culinary variety.
Recipes with Grouper
Recipes with Grouper
Fisch
Fish Sandwich with Tartar Sauce
Fisch
Fish in tomato sauce with risoni
Fisch
Grouper Crudo
Fisch
Grouper ceviche
Fisch
Steamed Grouper Fillet on Vegetables
Fisch
Grouper Collar with Soy Sauce and Sesame
Sustainability and responsibility, holistically considered
However, responsible action and exceptional quality don't end with breeding. Another point that distinguishes our GOOD GROUPER is the Ikejime method used to dispatch the fish. Ikejime is considered the most humane and quality-conscious way of harvesting fish.
With this method, the fish is dispatched immediately by a targeted, precise stab directly into the hindbrain - slightly behind and above the eye - using a sharp needle or a special Ikejime spike. This prevents stress for the animals and elevates the quality of the flesh to a new level, as it remains particularly firm and clear in taste.
We also focus on sustainability and responsibility with the nose-to-tail or nose-to-fin approach: Instead of concentrating exclusively on classic cuts, such as the fillet, we process as many parts of the fish as possible – for example, we also offer the head or the collar of our GOOD GROUPER in our assortment.
Frequently asked questions about the grouper
How does the grouper taste?
The grouper is known for its firm yet succulent white flesh and its mild, slightly sweet flavour. Its delicate taste and premium texture make it a favourite among chefs and seafood lovers alike.
What's the best way to prepare GOOD GROUPER?
The GOOD GROUPER is incredibly versatile and can be enjoyed raw, pan-fried, grilled, steamed or gently braised. Thanks to its premium quality and firm texture, it performs exceptionally well across a wide range of cooking methods. For inspiration, explore our collection of grouper recipes in our world of pleasure.
Is the GOOD GROUPER sustainable?
Yes. Our grouper is raised by our sister company Oceanloop in a land-based aquaculture facility in Kiel. The recirculating aquaculture system (RAS) significantly reduces water consumption, shortens transport routes and helps reduce pressure on wild fish populations, making it a more sustainable choice for seafood lovers.
Can I eat the GOOD GROUPER raw?
Yes. Our grouper is sashimi-grade and suitable for raw preparations such as sashimi, ceviche and crudo.
How are the fish harvested after they are caught?
The grouper is harvested using the traditional Japanese Ikejime method. Widely regarded as one of the most humane and quality-focused methods of fish harvesting, Ikejime minimises stress and helps preserve the exceptional texture and flavour of the fish.
AUTHOR
Annika from HONEST CATCHAs Social Media & Content Manager, Annika is always on the lookout for the latest trends and viral moments. Whether it's sushi ice cream or dumpling lasagna, good food always comes first.
Last updated: 23/06/2026