Pink Snapper

Pink Snapper

Pristipomoides filamentosus
Pink Snapper
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Culinary Details

Food Rating : 9

Caught in depths of 300 to 500 feet of water, Opakapaka are moist, delicate fish with white fillets that melt in your mouth when saut'ed, baked, steamed, or broiled. Almost no fish flavor and full bodied in texture. Hawaii’s favorite snapper, Opakapaka was specifically caught for the Hawaiian king’s long ago. Its creamy pink translucent texture and buttery sweet flavor also make this the state’s most popular sashimi snapper. Its delicate flavor has gained the opakapaka a reputation as Hawaii’s premium table snapper. Fish caught during the winter months seem to have a higher fat content than those caught in the summer, and opakapaka yields the best sashimi during the winter season. The popularity of opakapaka as a “catch of the day” is not entirely a recent development. Opakapaka was one of the most common fish served in Hawaii’s restaurants prior to World War II. For nearly a century, opakapaka has been the most important bottomfish species in terms of total landed weight and value in Hawaii. The smaller-sized fish harvested off the main Hawaiian Islands are usually what the restaurants and household retail markets in Hawaii desire, where opakapaka is often prepared by steaming or baking fish with the head on. That said, that is primarily due to the size of plate as this fish maintains it's consistency and quality at all sizes. Opakapaka is also used to make sashimi and fish head soup.
Nutritional Values:
Service Size 100g / 3.5oz (raw)
Calories 110.0
Fat Calories(g) 10.0
Total Fat(g) 1.0
Saturated Calories(mg) 0.0
Cholesterol (mg) 45.0
Sodium (mg) 75.0
Potassium (g)
Protein (g) 26.0
Omega-3 (mg) 275.0
Flavor Profile:
Flavor
Texture
Oil

Seasonality, Forms, Yields, Shelf Life & Quality Control

Availability & Seasonality

Although opakapaka are caught year-round in the Hawaiian Islands, there is a distinct peak in landings during the winter season (October-February), particularly in the fishery around the main Hawaiian Islands. Most of the Opakapaka caught off the main Hawaiian Islands are from 1 to 5 pounds in round weight, whereas the waters around the Northwestern Hawaiian Islands yield fish mostly from 3 to 12 pounds in round weight or larger.

Product Forms & Yields

The ethnic and household retail market components have a strong preference for small (1 or 2 pound) opakapaka. The larger-sized fish are filleted (usually leaving the Opakapaka (Crimson Snapper) skin on to allow buyers to identify it as true opakapaka) for the restaurant market. The yield of fillet from a whole fish averages about 45%. Opakapaka is exported in whole and filleted form to supply a growing demand in U.S. mainland restaurants. The quality of opakapaka can be maintained better by shipping it whole, but this advantage is offset by higher per unit air freight costs.

Shelf Life & Quality Control

Opakapaka caught off the main Hawaiian Islands are marketed within a few days, whereas the fish taken in the Northwestern Hawaiian Islands in some cases may not reach the market for 10 days. When properly cared for, opakapaka has a long shelf life — almost two weeks after capture.

Average Weight/Length

Although this species occurs throughout the tropical Pacific, nowhere does it grow as large as in the Hawaiian Islands. When a new opakapaka fishing area is discovered, the initial size of fish caught may be 12 to 18 pounds. Opakapaka of this size could be at least 10 years old.

Other "Popular" Names for this Fish

Crimson Snapper, Hawaiian Pink Snapper, King Snapper, Rosy Snapper,, Vivaneau (French), Schnapper (German), Lutiano (Italian), Huachinango (Spanish), Kinme

Location Habitat

Opakapaka, or pink snapper, is named after its light crimson color, although its skin is light brown. Found at depths between 180 and 600 feet, fish caught over hard bottoms have brighter skin colors than those caught over soft bottoms. Opakapaka have a colour that ranges from brownish to lavender or reddish purple. At the base of its dorsal and anal fins, their last soft rays extend in short filaments, giving it its scientific name filamentous. Its tailfin has an orange edge and it typically has a yellow iris. Its lower jaw slightly protrudes. Opakapaka is the most sought after bottomfish in Hawai’i, with the highest pounds landed annually. Chefs prize the fish because of its versatility in cooking. Opakapaka produce pelagic eggs and pelagic larvae spend about 25 days in the water column. Young Opakapaka have been found in relatively shallow water, from 200 to 300 feet, at about 10 months of age. They remain here until they reach 7 to 10 inches, or another 7 months. They then move to deeper water before settling down on the ocean floor where they will spend the remainder of their adult life. Opakapaka reach sexual maturity around 17 to 20 inches in length. Females begin maturing in June, with fully ripe eggs in July. Peak spawning activity for does not happen until August.

Biology & Physical Description

Opakapaka, or pink snapper, is named after its light crimson color, although its skin is light brown. Opakapaka have a colour that ranges from brownish to lavender or reddish purple. Opakapaka are usually caught at depths between 30 and 100 fathoms. Fish caught over hard bottoms have brighter skin colors than those caught over soft bottoms. At the base of its dorsal and anal fins, their last soft rays extend in short filaments, giving it its scientific name filamentous. Its tailfin has an orange edge and it typically has a yellow iris. Its lower jaw slightly protrudes.

Geographic Species Map (Fishbase.org Map)

Summary of Distribution:

Note: Distribution range colors indicate degree of suitability of habitat which can be interpreted as probabilities of occurrence (fishbase.org)

Sport Fishing Techniques

Jigging (Bottom)

Jig fishing is popular and challenging. Why? Because the person fishing is creating the action that attracts, or doesn’t attract, the particular type of fish he or she is trying to catch. Here’s how it works. Cast out and let your jig hook sink to the bottom. Then use your rod tip to raise the bait about a foot off the bottom. Then let it drop back to the bottom. You can jig up and down, side to side or up and down and sideways. Jig rigs come in all sizes, shapes and colors, and can be used with or without live bait..

Commercial Fishing Techniques

Vertical Hooking

Vertical Hooking is when....

Game Rating

Game Rating : 8/10

Game Description :

Very strong bottom fish. Caught in depths of 300 to 500 feet of water. Considered one of the most difficult to catch. Their size ranges from 4 to 14 pounds.

Food Rating

Game Rating : 9/10

Game Description :

Caught in depths of 300 to 500 feet of water, Opakapaka are moist, delicate fish with white fillets that melt in your mouth when saut'ed, baked, steamed, or broiled. Almost no fish flavor and full bodied in texture. Hawaii’s favorite snapper, Opakapaka was specifically caught for the Hawaiian king’s long ago. Its creamy pink translucent texture and buttery sweet flavor also make this the state’s most popular sashimi snapper. Its delicate flavor has gained the opakapaka a reputation as Hawaii’s premium table snapper. Fish caught during the winter months seem to have a higher fat content than those caught in the summer, and opakapaka yields the best sashimi during the winter season. The popularity of opakapaka as a “catch of the day” is not entirely a recent development. Opakapaka was one of the most common fish served in Hawaii’s restaurants prior to World War II. For nearly a century, opakapaka has been the most important bottomfish species in terms of total landed weight and value in Hawaii. The smaller-sized fish harvested off the main Hawaiian Islands are usually what the restaurants and household retail markets in Hawaii desire, where opakapaka is often prepared by steaming or baking fish with the head on. That said, that is primarily due to the size of plate as this fish maintains it's consistency and quality at all sizes. Opakapaka is also used to make sashimi and fish head soup.

Picture (Fish)

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