Moonfish or Opah  (Lampris regius) Sunfish

Moonfish are midwater species, not surface or bottom dwellers.

In Hawaii, the moonfish (opah) has historically been an incidental catch of longline fishermen. Only recently has this species become commercially important. Rated as one of the best fish to eat.

The moonfish's large, round profile may be the origin of its name. Moonfish landed in Hawaii range from 60 to over 200 pounds in round weight. A pelagic wandering species, it is often found in the company of tunas and billfish and are most often caught by longliners around seamounts year-round however landings seem to peak in April-August.

Between 30 and 40% of the round weight can be recovered as fillets, and the average yield is 35%.

A Moonfish has four types of flesh, each with a different color. Behind the head and along the backbone is a somewhat orange flesh. Toward the belly, the flesh pales to a pink color and becomes stringy. The fish's cheeks yield dark red flesh. These types of flesh all cook to a 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 stringy and difficult to fillet.

Preparations: The moonfish's large-grain flesh is rich and fatty, with a versatility of use that is attractive to restaurants. Moonfish (opah) is used for sashimi, for broiling, and occasionally for smoking.

Bony Fish Cod Family Firm White Fish Flacky White Fish Fresh Water Fish Large Flatfish Long Bodied Fish Meaty Fish Monkfish Oily Dark Fleshed Ray & Skate Salmon & Trout Shark & Sturgeon Small Flat Fish Thin Bodied Fish

[FoodCollege] [ProduceCollege] [PorkCollege] [PoultryCollege] [WildGameCollege] [FoodUniversity] [DairyCollege] [PantryIngredientsl] [TotalFoodNet]