I. Biological Description
Opah or moonfish (Lampris regius) is one of the most colorful of the commercial fish species available in Hawaii. A silvery-grey upper body color shades to a rose red dotted with white spots toward the belly. Its fins are crimson, and its large eyes are encircled with gold. 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.
II. Of Special Interest For Buying/Distributing
Availability And Seasonality: Opah are not found in schools, and thus are not caught in any quantity. However, individual fish are regularly hooked by longline boats fishing over seamounts. Landings follow no set pattern in any particular area, but the presence of opah at the depths of longline fishing gear may be related to vertical migrations from the deep up the slopes of seamounts in search of food. Opah are taken on longline gear year-round, but landings seem to peak in April-August.
Fishing Methods: All of the opah landed in Hawaii are caught by longlining over seamounts.
Distribution: Virtually all opah landed by longliners is sold fresh through the Honolulu fish auction.
Substitution: Rising demand for fresh fish, particularly in the restaurant trade, has increased the interest in previously underutilized species, like the opah. This species has found a place on restaurant menus as a "catch of the day," particularly when more popular species are unavailable.
III. Of Special Interest For Preparation/Quality Control
Shelf Life And Quality Control: The shelf life (3 weeks) is apparently as long as that of some fresh tuna species landed by the longline fleet (see Table 3). The first outward signs of deterioration are faded skin colors and softness.
Product Forms And Yields: The entire opah catch is marketed as whole, fresh fish. Most is filleted for restaurant use, both in Hawaii and for export to the U.S. mainland. Between 30 and 40% of the round weight can be recovered as fillets, and the average yield is 35% (see Table 5).
IV. Of Special Interest To Consumers/Foodservice Personnel
Color, Taste, Texture: An opah has four types of flesh, each a different color. Behind the head and along the backbone is an orangish flesh. Toward the belly, the flesh pales to a pink color and is somewhat 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 somewhat stringy and difficult to fillet.
Preparations: The opah's large-grain flesh is rich and fatty, with a versatility of use that is attractive to restaurants. Opah is used for sashimi, for broiling, and occasionally for smoking.
V. Historical Note
In Hawaii, the opah has historically been an incidental catch of longline gear. Only recently has this species become commercially important. The opah was viewed as a good luck fish by old-time longline fishermen, who would give it away as a gesture of goodwill rather than sell it.
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