Moonfish (Opah)
Moonfish, or opah, is found in every ocean but is particularly
plentiful in the fishing zones off the coast of Hawaï.
Moonfish is a bony fish, its flesh is rich, meaty and to the
afficionado, as savoury as salmon. Its firm, pink-to-orange flesh
turns white when cooked. The deeper coloured flesh is used in
making sushi and the lighter flesh is ideal for grilling.
Sole representative of the lampris family, the moonfish is very
unique-looking fish, not only because of its bright colour --
steel-blue back and bright red belly, fins, mouth and tail -- but
also because it is almost perfectly round and flat. It has no teeth
or scales.
The moonfish is large, generally weighing 100 kilograms and measuring 1 metre. Some may even grow as long as 1.5 to 2 metres and as big as 270 kilograms.
- The colour of its fragrant and very tender flesh varies; the darker being ideal for sashimi while the lighter pink is generally best served grilled or smoked.
- Opah can be substituted for tuna or salmon in any recipe.
Click here for cooking methods and more tips and suggestions !
Fresh opah is available sporadically during in spring and summer months, but is available year-round frozen or defrosted in your METRO fish counter.
Moonfish is considered a fatty fish. For the weight-conscious,
steaming, poaching or cooking in parchment would be the methods of
choice.
Like all fish, the moonfish is a good source of high-quality
protein and rich in Omega-3 fatty acids.
Fresh fish should be prepared as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh moonfish (opah)
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2 to 3 days
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4 to 6 months
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Cooked moonfish (opah)
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1 to 2 days
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