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IV. Of Special Interest To Consumers/Food Service 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 commer-
cially 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.