Seafood

Grouper (HK Market Group)

石斑 is a Hong Kong market group covering multiple groupers, not one species with one fixed pattern.

繁體中文: 石斑（石斑魚類）
English: Grouper (HK Market Group)
Bahasa Indonesia: Ikan kerapu / Grouper (石斑) — kelompok ikan kerapu di pasar Hong Kong, bukan satu spesies
Tagalog: Lapu-lapu / Grouper (石斑) — grupo ng mga isdang grouper sa pamilihan ng Hong Kong, hindi iisang species

What is it?

CFS and AFCD list several named groupers plus other groupers; this page teaches group-level features and requires the stall label for type.

How to identify it

Shared features are a robust oblong body, large mouth, continuous dorsal fin with a spiny front and small scales; colour, spots and tail are not universal.

Robust oblong body
Large head and mouth
Continuous dorsal fin with spiny front and small scales

Common confusion

Groupers share a robust body and large mouth; Mandarin Fish is deeper and compressed, while Golden Threadfin Bream is slender with a yellow stripe.

Common Hong Kong household uses

Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.

Preparation or handling

Keep raw seafood separate from cooked food, use separate boards and knives, wash hands and contact surfaces, clean it for its type, and cook thoroughly.

Storage

Refrigerate promptly in a covered container at 4°C or below, under cooked food. Fresh fish has clear full eyes, red moist gills and firm flesh; discard cloudy or sunken eyes, brown dry gills, soft flesh or a strong off-odour.

Helper tip

Check the whole form, freshness and stall label; if uncertain, photograph it for the employer.

What Ma’am or Sir may say

買石斑之前影全條魚同檔牌俾我。

The employer wants this seafood item and requires the fish or shellfish and stall label to be checked.

Useful market phrase

唔該俾我睇石斑同檔牌。

Does the image look correct?

Last reviewed

2026-08-24