This colorful fish is also known as “moonfish” for its large, round shape. Its lean-yet-moist, meaty texture is a cross between between that of tuna and swordfish. Its pink flesh cooks to a white color and has a mild, sweet flavor that is not overpowering.
This firm fish is excellent grilled, but can also be broiled, pan seared, steamed, and smoked.
Need recipe inspiration? Try Pan Seared Opah with Lemongrass Couscous.
Hook-and-line caught. Fresh, never-frozen.
Loins are vacuum-sealed in 1-lb bags
Scientific Name: Lampris guttatus