Red grouper is one of the rarest and most coveted seafood treasures in Vietnam—and Côn Đảo is the only locality where this species is naturally harvested. These fish inhabit deep offshore coral reefs, far from the coastal shallows where coral density is low. While travelers may get lucky enough to catch one during a chartered fishing trip, most red grouper are captured by experienced fishermen using specialized nets designed exclusively for this species.
Renowned for its exceptional nutritional profile, 1 kilogram of red grouper contains approximately 920 calories, 194g protein, 10g fat, 370mg cholesterol, and a significant amount of omega-3, making it especially beneficial for children. Despite its richness, the cholesterol in red grouper is considered “good cholesterol,” contributing to overall heart and body wellness. The flesh is firm, sweet, slightly chewy, and believed to help with detoxification and cooling the body.
With prices ranging from 500,000 to 1,000,000 VND per kilogram, red grouper is undeniably expensive—but its quality fully justifies the cost. Every part of the fish can be transformed into a delicacy: the head makes an excellent hotpot base; the body is ideal for steaming with soy sauce or preparing sashimi-style salads; and the intestines, known for their unique crunch, are delicious when stir-fried with vegetables.
Among the must-try Côn Đảo dishes featuring red grouper are:
- Steamed red grouper with soy sauce
- Red grouper sashimi with mustard dipping sauce
Because the fish’s natural flavor is already extraordinary, chefs here often use only one or two simple seasonings to avoid overwhelming its inherent sweetness.
Red grouper is also a popular gift for visitors to take home. Freshly caught fish are scaled, cleaned, chilled, and should ideally be consumed the same day for optimal flavor.
How to Choose a Fresh Red Grouper
To ensure quality, select fish that:
- Swim vigorously and react strongly when touched
- Have firm, glossy skin
- Have clear, bright eyes
- Retain tight, intact scales
- Have rosy, fresh gills
To detect fish soaked in urea (a common preservation trick), smell the body: a natural salty-fish aroma and firm texture indicate true freshness. Any unusual smell or soft, mushy flesh is a red flag.
Today, red grouper prices remain between 500,000–1,000,000 VND/kg, depending on size and freshness. Because of its rarity and nutritional value, the fish is often in short supply. For the freshest catch, visitors are encouraged to buy directly from fishermen who specialize in red grouper rather than from pre-packaged shops.
Red grouper of Côn Đảo is more than a delicacy—it is a culinary symbol of the archipelago. Rare, nutritious, and unforgettable in flavor, it is a true privilege for any traveler lucky enough to taste it.
