Epinephelus
Aliases：Qīng Bān, Qīng Yóu, Là Kuài, Tǔ Kuài, Guò Yú. Red-spotted grouper, clouded grouper, and netted grouper are also common species.
Shí Bān Yú (Grouper) is a traditional Chinese medicinal material. It is the meat of Epinephelus fario (Thunberg), Epinephelus awoara (Temminck et Schlegel), and other species belonging to the family Serranidae. This fish is a warm-water, demersal, commercially valuable species with an elongated oval body that is slightly compressed laterally. It has a large mouth and fine, pointed teeth. The species used medicinally are primarily Epinephelus fario and Epinephelus awoara.
Efficacy & Actions
Nourishes blood and calms the spirit; it is also recorded as having the effects of strengthening the Spleen and Stomach, detoxifying, and killing parasites.
Indications
Blood deficiency with dizziness, palpitations, poor memory, insomnia, and restlessness. Indigestion, dysentery, diabetes (Xiao Ke), abdominal masses, rectal prolapse, and small intestinal abscess.
Modern Pharmacology
Nourishing blood and calming the spirit: Traditional medicine believes that it can tonify blood, nourish the Heart, and calm the spirit, making it useful for various conditions of restlessness due to blood deficiency. Nutritional and cosmetic benefits: The gelatinous nutrients in grouper skin play an important role in enhancing the integrity of epithelial tissue growth and promoting collagen synthesis, earning it the reputation of a “beauty fish”. Immune enhancement: Compound Chinese herbal medicines (containing Astragalus, Scutellaria, etc.) can significantly increase serum total protein content and the activities of non-specific immune enzymes such as alkaline phosphatase, acid phosphatase, and total superoxide dismutase in grouper. Extracts of red ginseng, shiitake mushroom, and Astragalus can also significantly improve the non-specific immunity of grouper.
Ingredients
Grouper meat is nutritionally rich, with a high meat content. It is abundant in high-quality protein, unsaturated fatty acids, and various amino acids. Grouper skin is rich in gelatin, which plays an important role in the growth of epithelial tissue and the synthesis of collagen cells.
Usage & Dosage
For oral administration: stew and eat, 50–150 g. It may also be decocted in water or steamed for consumption, approximately 100–200 g each time.
Contraindications
Not suitable for patients with gout—as grouper has a relatively high purine content, which may elevate uric acid levels. Not suitable for consumption during colds or fever. Not suitable for individuals with phlegm-dampness constitution. Contraindicated in those allergic to seafood. Pregnant women and children should consume with caution—ensure the fish source is safe and be aware of the risk of heavy metal contamination.
Selected Formulas
For postpartum weakness in women (Guangxi Marine Medicines) Take 50–150g of grouper fish meat, and an appropriate amount of American ginseng. Stew slowly with water until cooked. Drink the soup and eat the fish, once daily. For general debility and emaciation (empirical formula) Take 300g of grouper fish meat (cut into pieces), 100g of Shanyao (Chinese yam), and 3g of Weirui (Polygonatum odoratum rhizome). Cook into a dish and consume. For damage to vital qi (empirical formula) Take 200g of grouper fish meat, steam until cooked, then shred. Add to a soup pot with 2g of Dihuang (Rehmannia root) and 100g of rice. Cook into congee and consume. For chronic cough and deficient wheezing (empirical formula) Take 200g of steamed grouper fish meat, add to a soup pot with 3g of Wuweizi (Schisandra fruit), and cook. Consume.
Daily Consumption
Stewing: Take 50–150 g of grouper meat, stew it slowly over low heat together with American ginseng, goji berries, and other ingredients. Drink the soup and eat the fish. Steaming: Clean the grouper, add seasonings such as scallion, ginger, and cooking wine, then steam and consume. Congee: Steam the grouper meat until cooked, shred it, and cook it together with rice to make congee.
Medicinal Parts
Meat (flesh).
Selection & Storage
Use fresh.
