Opah
Opah
Lampris regius
| Currently "Available" | |||||
|---|---|---|---|---|---|
| Opah | wild | hawaii | |||
| Opah | farm | HAwaii | |||
Culinary Details
Food Rating : 8.5
Hawaiian Opah! Opah, also known as moonfish, has a high oil content, even higher than salmon, which makes it perfect for any number of cooking preparations – grilling, baking, sautéing, or a medium sear. You decide! It also works in a ceviche of your choice. Opah has a natural sweet flavor and maintains a firm nature through cooking. Because the oil is sweet and silky, it pairs well with any sweet sauce or dressing. Opah is one of the most fantastic diverse and interesting species in the world. Hawaiian Opah are unique for its bright red and orange meat color. The high fat content in Opah will even trump that of salmon. The meat has 4 different grain textures that range from smooth ahi like to sections of heavy fat laced delight. This fish is also commonly called a "moonfish" and has a very high natural oil content. Opah's high oil content, even higher than salmon, makes it perfect for any number of cooking preparations – grilling, baking, sautéing, or a medium sear. You decide! It also works in a ceviche of your choice. Because the oil is sweet and silky, it pairs well with any sweet sauce or dressing. Opah is one of the most fantastic diverse and interesting species in the world. Hawaiian Opah are unique for its bright red and orange meat color. The high fat content in Opah will even trump that of salmon. The meat has 4 different grain textures that range from smooth ahi like to sections of heavy fat laced delight. Behind the head and along the backbone is an orangish flesh. Toward the belly, the flesh pales to a pink color and is somewhat stringy. The fish’s cheeks yield dark red flesh. These types of flesh all cook to a beautiful white color. Inside the fish’s breastplate is another, smaller section of flesh, comprising a very small percentage of a 100-pound moonfish. A bright ruby red or liver color, this flesh cooks to a brown color and is somewhat stringy and difficult to fillet. The opah’s large-grain flesh is rich and fatty, with a versatility of use that is attractive to restaurants. Opah is used for sashimi, for broiling, and occasionally for smoking.Seasonality, Forms, Yields, Shelf Life & Quality Control
Availability & Seasonality
Opah are not found in schools, and thus are not caught in any quantity. However, individual fish are regularly hooked by longline boats fishing over seamounts. Landings follow no set pattern in any particular area, but the presence of opah at the depths of longline fishing gear may be related to vertical migrations from the deep up the slopes of seamounts in search of food. Opah are taken on longline gear year-round, but landings seem to peak in April-August.
Product Forms & Yields
The entire opah catch is marketed as whole, fresh fish. Most is filleted for restaurant use, both in Hawaii and for export to the U.S. mainland. Between 30 and 40% of the round weight can be recovered as fillets, and the average yield is 35%
Shelf Life & Quality Control
The shelf life (3 weeks) is apparently as long as that of some fresh tuna species landed by the longline fleet. The first outward signs of deterioration are faded skin colors and softness.
Average Weight/Length
Other "Popular" Names for this Fish
Location Habitat
Biology & Physical Description
Sport Fishing Techniques
DriftingDrift fishing allows you to fish over a variety of habitats as your boat drifts with the currents or wind movement. You can drift fish on the bottom or change the depth with a bobber or float. Natural baits work best. But jigs, lures and artificial flies will produce good results, too. You can drift fish on the ocean, as well as ponds, lakes, rivers and streams any time of the day and year.. |
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Commercial Fishing Techniques
Pelagic LonglineThis fishery uses a longline to catch a variety of pelagic fish on the high seas such as tuna and swordfish. A deep-set longline is used to primarily target tuna and a shallow-set longline is used to target swordfish or mixed species including bigeye, Albacore and yellowfin tuna. Baited hooks are attached to a line that floats in the ocean using buoys and flagpoles. |
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Game Rating
Game Rating : 8/10
Game Description :
Strong open water pelagic fish that range from 60 to over 200 pounds and is usually found in the company of tuna and billfish
Food Rating
Game Rating : 8.5/10
Game Description :
Hawaiian Opah! Opah, also known as moonfish, has a high oil content, even higher than salmon, which makes it perfect for any number of cooking preparations – grilling, baking, sautéing, or a medium sear. You decide! It also works in a ceviche of your choice. Opah has a natural sweet flavor and maintains a firm nature through cooking. Because the oil is sweet and silky, it pairs well with any sweet sauce or dressing. Opah is one of the most fantastic diverse and interesting species in the world. Hawaiian Opah are unique for its bright red and orange meat color. The high fat content in Opah will even trump that of salmon. The meat has 4 different grain textures that range from smooth ahi like to sections of heavy fat laced delight. This fish is also commonly called a "moonfish" and has a very high natural oil content. Opah's high oil content, even higher than salmon, makes it perfect for any number of cooking preparations – grilling, baking, sautéing, or a medium sear. You decide! It also works in a ceviche of your choice. Because the oil is sweet and silky, it pairs well with any sweet sauce or dressing. Opah is one of the most fantastic diverse and interesting species in the world. Hawaiian Opah are unique for its bright red and orange meat color. The high fat content in Opah will even trump that of salmon. The meat has 4 different grain textures that range from smooth ahi like to sections of heavy fat laced delight. Behind the head and along the backbone is an orangish flesh. Toward the belly, the flesh pales to a pink color and is somewhat stringy. The fish’s cheeks yield dark red flesh. These types of flesh all cook to a beautiful white color. Inside the fish’s breastplate is another, smaller section of flesh, comprising a very small percentage of a 100-pound moonfish. A bright ruby red or liver color, this flesh cooks to a brown color and is somewhat stringy and difficult to fillet. The opah’s large-grain flesh is rich and fatty, with a versatility of use that is attractive to restaurants. Opah is used for sashimi, for broiling, and occasionally for smoking.
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