Long Tail Snapper
Long Tail Snapper
Etelis coruscans
No Fish Found |
Culinary Details
Food Rating : 10
Onaga has beautiful pinkish flesh with a creamy texture and mild sweetness, similar to that of the opakapaka but somewhat softer and moister. Onaga has a delicate flavor which is best enjoyed when served raw, (sashimi style) or when baked, steamed, or prepared in a host of other ways. When cooked, Onaga is white with a delicate, sweet flavor and large, moist flakes. One of the absolute best on the planet and definitely wins the most most beautiful snapper award. Considered 0 in Fish Flavor and 0 on texture. This fish very delicate. Onaga have a vivid scarlet color and a long slender tail whose tips may be red or black. The fish’s iris is usually a brilliant red as well. This long-lived species is often served raw as sashimi. In Japanese culture, having Onaga during weddings and New Year’s represents good luck, due to its red color. In Hawaii, small onaga (less than 5 pounds) are often prepared by steaming the fish with the head on. The heads are also popular for making soup. Fish caught during the winter months seem to have a higher fat content than those caught in the summer.Seasonality, Forms, Yields, Shelf Life & Quality Control
Availability & Seasonality
Onaga is Hawaii’s second most important bottomfish in terms of total landed weight and value. Although onaga is harvested mainly during the fall and winter months (October-March), its availability peaks during the month of December when demand (and prices) for red-colored snappers among Hawaii’s Japanese population is at its peak. Commercial landing of onaga have increased markedly during the 1980’s, due to escalating prices and fishing pressure. Until recently, onaga were caught mostly at depths between 100 and 120 fathoms. Commercial fishermen are now fishing at greater depths (150 fathoms) to exploit previously underutilized stocks. Although onaga is harvested off the Northwestern Hawaiian Islands as well as off the main Hawaiian islands, the shorter shelf life of this species compared to opakapaka limits the range of onaga fishing for the fresh market. Hawaii's second most abundant bottom fish in terms of total catch and value.
Product Forms & Yields
All of the onaga catch is landed as whole, iced fish. Onaga is filleted to supply a growing demand for Hawaii-caught snappers in up-scale restaurants. The average yield of fillet from a whole fish is about 45% (see Table 5). However, restaurant buyers often request whole fish for display and to prolong the shelf life of their onaga purchases.
Shelf Life & Quality Control
Onaga does not keep as long as opakapaka, but if well handled, it has a shelf life of about 10 days. Onaga caught off the main Hawaiian Islands are Onaga (Ruby Snapper) marketed within a few days, whereas the fish taken in Northwestern Hawaiian Islands in some cases may not reach the market for 7-8 days.
Average Weight/Length
Other "Popular" Names for this Fish
Location Habitat
Biology & Physical Description
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.. |
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Bottom FishingBottom fishing is.... |
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Game Rating
Game Rating : 7/10
Game Description :
Strong Bottom fish, but usually dragged up by electric powered reels as these fish most commonly live at depths of 600 - 900 feet.
Food Rating
Game Rating : 10/10
Game Description :
Onaga has beautiful pinkish flesh with a creamy texture and mild sweetness, similar to that of the opakapaka but somewhat softer and moister. Onaga has a delicate flavor which is best enjoyed when served raw, (sashimi style) or when baked, steamed, or prepared in a host of other ways. When cooked, Onaga is white with a delicate, sweet flavor and large, moist flakes. One of the absolute best on the planet and definitely wins the most most beautiful snapper award. Considered 0 in Fish Flavor and 0 on texture. This fish very delicate. Onaga have a vivid scarlet color and a long slender tail whose tips may be red or black. The fish’s iris is usually a brilliant red as well. This long-lived species is often served raw as sashimi. In Japanese culture, having Onaga during weddings and New Year’s represents good luck, due to its red color. In Hawaii, small onaga (less than 5 pounds) are often prepared by steaming the fish with the head on. The heads are also popular for making soup. Fish caught during the winter months seem to have a higher fat content than those caught in the summer.
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