Seattle Fish Company of New Mexico

Opah

Opah (Lampris regius) is often referred to as “Moonfish” because of its large, round profile. 

Opah is one of the most colorful commercial fish available.  It has only recently become commercially important. It was historically an incidental catch. However, the rising consumer demand for fresh fish has increased the interest in this species. Opah was viewed as the “good luck fish” by Hawaiian fisherman, who would give it away as a sign of goodwill instead of selling it.

Opah produces three distinct types of flesh; behind the head and running along the back bone on the upper portion of the fish is the back loin which is orange to deep red in color, the lower half of the fillet pales to a light pink and is much more grain, the check, which are seldom found on the commercial market, are crimson red. All three are of excellent eating quality and cook to an off-white color. 

Monterey Bay Aquarium Seafood WATCH® states "Opah is not targeted by any major commercial fishery, but is caught accidentally in longline fisheries that target tuna, mahi mahi and other valuable open ocean fishes."  Seafood WATCH® rates Opah from Hawaii as "Good Alternative" and imported Opah as "Avoid."

Sources
	Species Name Lampris regius
	Source Found worldwide in mid-depth waters.
	Seasonality Fresh year-round, with peak landing in Hawaii April through August.
	Fishing Method Opah is a Wild Capture Fishery caught utilizing longline fishing methods.
Features
	Flavor Opah offers a rich flavor and creamy texture.
	Dietary Information Opah is a rich source of protein, niacin, vitamin B6, vitamin B12, phosphorus and selenium. Opah is low in sodium and provides 1800 mg of omega-3’s (DHA and EPA) per 4 ounce serving of fish. Per 4oz (113g) serving: Calories 170 Calories from fat 80 Total Fat 8.0g Saturated fat 2.5g Trans fat 0g Polyunsaturated fat 2.5g Monounsaturated fat 3.5g Cholesterol 60mg Sodium 80mg Potassium 180mg Total carbohydrate 0g Sugars 0g Total dietary fiber 0g Protein 24g
	Appearance The Opah’s large-grain flesh is rich and fatty, with versatility that is attractive to restaurants. An Opah has three types of flesh, each a different color ranging from orange, red, pink to white. These types of flesh all cook to a white color.
	Form Fresh Wild Capture Opah is available as whole fish, headed and gutted, and fillets.
Uses
	Preparation Opah can and is often consumed raw in sashimi but most is cooked and adapts well to grilling, broiling.
Market
	Sizes and Cuts Hawaiian Opah range from 60 to 200 pounds.