Opah Moonfish
Lampris guttatus
Quite possibly the most spectacular-looking species our long-line boats catch, these lunar-shaped creatures’ unique appearance is not the only thing that sets them apart.
They are also the world’s only truly warm-blooded fish – a trait that allows them to live and hunt deeper than other pelagic predators.
They are widespread throughout the open Pacific waters and very rarely seen close to land. Their popularity has grown hugely with chefs and diners in the last decade or so.
They are also the world’s only truly warm-blooded fish – a trait that allows them to live and hunt deeper than other pelagic predators.
They are widespread throughout the open Pacific waters and very rarely seen close to land. Their popularity has grown hugely with chefs and diners in the last decade or so.
HOW TO COOK IT?
The atypical shape of moonfish is also reflected in the diverse eating characteristics of this species. The ‘top-rack’ loin is an orange/peachy colour which can be described as a cross between tuna and swordfish, great both raw and cooked. The belly/ventral loin is higher in omega-3 fats and is often grilled or smoked. Opah cheek flesh is a deep-red and makes a superb tartare.
