Longnose emperor
Lethrinus olivaceus
A perennial favourite species, longnose emperor, or ‘o’eo play an important economic role in Polynesia.
In the atolls, the ‘o’eo season takes place during summer. Their spawning period gives rise to large stock congregations and is one of the highlights of the artisanal and subsistence fishing calendar.
In Rangiroa, a research program on this species has been implemented by NGO The Nature Conservancy in partnership with the Department of Marine Resources, the state, the municipality of Rangiroa and Ocean Products Tahiti in order to guarantee a sustainable source of fish for generations to come.
After three years of research, the researchers were able to study and understand the cycle of this species and determine preservation measures in collaboration with the Island’s fishermen.
Thus, a minimum commercial size of 45cm has been put in place in order to guarantee the renewal of the stock. The white flesh of the ‘o’eo is tasty and lends itself to many methods of preparation.
In the atolls, the ‘o’eo season takes place during summer. Their spawning period gives rise to large stock congregations and is one of the highlights of the artisanal and subsistence fishing calendar.
In Rangiroa, a research program on this species has been implemented by NGO The Nature Conservancy in partnership with the Department of Marine Resources, the state, the municipality of Rangiroa and Ocean Products Tahiti in order to guarantee a sustainable source of fish for generations to come.
After three years of research, the researchers were able to study and understand the cycle of this species and determine preservation measures in collaboration with the Island’s fishermen.
Thus, a minimum commercial size of 45cm has been put in place in order to guarantee the renewal of the stock. The white flesh of the ‘o’eo is tasty and lends itself to many methods of preparation.
HOW TO COOK IT?
The flesh of the o’eo is quite firm yet it flakes beautifully once cooked. It is delicious ‘a la plancha’ to showcase its crispy skin or in a pan, drizzled with butter until its pearly white flesh reaches a golden colour. The O’eo fillet is also ideal as ‘fish & chips’ dipped in a beer batter then immersed in the deep-fryer.
