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skin on to allow buyers to identify it as true
opakapaka) for the restaurant market. The yield
of fillet from a whole fish averages about 45%
(see Table 5).
Opakapaka is exported in whole and filleted
form to supply a growing demand in U.S.
mainland restaurants. The quality of opakapaka
can be maintained better by shipping it whole,
but this advantage is offset by higher per unit air freight costs.
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Opakapaka has a clear, light pink flesh that is firm in texture. Its delicate flavor
has gained the opakapaka a reputation as Hawaii’s premium table snapper. Fish caught during the
winter months seem to have a higher fat content than those caught in the summer, and opakapaka
yields the best sashimi during the winter season.
Preparations:
The smaller-sized fish harvested off the main Hawaiian Islands are directed toward the
ethnic restaurant and household retail markets in Hawaii, where opakapaka is often prepared by
steaming or baking fish with the head on. In these markets, opakapaka is also used to make sashimi
and fish head soup.
Opakapaka fillets are well suited for an array of preparations, including baking, poaching and sauteing.
V. Historical Note
The popularity of opakapaka as a “catch of the day” is not
entirely a recent development. Opakapaka was one of the
most common fish served in Hawaii’s restaurants prior to
World War II. For nearly a century, opakapaka has been the
most important bottomfish species in terms of total landed
weight and value in Hawaii.