The Red grouper, as the name implies, has a reddish-brown body that shades to pink or red along its belly. Red grouper are easily recognized by their color and by the sloped, straight line of their spiny dorsal fin. Spawning in April and May, red grouper undergo a sex reversal, young individual females becoming males as they age. They have a lifespan of at least 25 years; and feed on squid, crustaceans, and fish. Red groupers usually ambush their prey and swallow it hole, preferring crabs, shrimp, lobster, octopus, squid and fish that live close to reefs.

Red grouper are a bottom dwelling fish associated with hard bottom. Red grouper (Epinephelus morio) is a shallow water grouper. Red grouper are distributed throughout the Gulf of Mexico primarily along the West Florida shelf and throughout the western Atlantic and Bermuda and the Caribbean. Adult red grouper have been fished from North Carolina to Brazil. The main sources of red grouper are Brazil and Cuba.

Red Grouper meat is characterized as great seafood quality. Firm texture, white meat with large flake and a mild flavor. Extra lean fish. The large, white-flaked flesh contains no intramuscular bones. The skin is tough and strongly flavored and should be removed during cleaning.