Opakapaka
Opakapaka fillets are well suited for an array of preparations, including baking, poaching and sautéing. Reputation as Hawaii's premium table snapper.
Firm, Delicate, Light Pink Flesh
Quick Facts
-
Species Name
Jobfish
-
Latin Name
Pristipomoides filamentosus
-
Origin
Hawaii & Open Pacific
-
Harvest Method
Hook & Line
-
Range & Habitat
Southern Pacific & Hawaii
-
Producer
New Zealand Seafood Import
Range & Habitat
New Zealand Seafood Import
From the tightest fisheries management available, our New Zealand Seafood Import specialties offer some of the freshest direct seafood. The ideals of the New Zealand Fisheries carry throughout the program.
From the Fishery:
To us, sustainable fishing, farming, processing, and sourcing means:
Our fish always comes from well-managed fisheries, or those with Fisheries Improvement Plans in place with healthy stocks. We continue to undertake research to ensure we manage fisheries with the best practices and quality of scientific information available.
The methods we use to fish and farm are aimed to reduce unintended impacts. This means ensuring we utilize the fish we catch, avoid significant negative impact on young fish or their habitat and develop the best practices to reduce the risk of bycatching marine animals and seabirds.
We make sure we minimize impacts on any endangered or threatened species by using technology, research, and mitigation programs, as well as supporting protection areas.
We trace our products from boat to plate.
You Might Also Like These
Mild on catch, gains strength a day or two later
This silver-skinned school fish can weigh from 3 to 10 lbs. The edible skin is usually left on the flesh, which ranges in color from white to silver-gray.
Moderate, Firm, Flaky, Clean
Baquetta is a great option in the Grouper realm. Flavorful and sweet with a great tooth to the cooked flesh. Deep red lines in the white to pink fillet offer a complexity of flavor without tasting bitter or "off". Baquetta can grow large and offer "baseball" cuts, or 3-5 lb fish can yield a beautiful plank.
Mild, Moist, Paper White
Sow Hake have a close resemblance to Cod and Haddock with a larger flake and "Fluffier" texture. They inhabit extremely deep waters and rise to mid depth at night to feed. The Sow Hake are harvested during this time by Hook and Line "Jig" Day Boat Operators. Sow Hake are a delicate "softer" flesh than other New England Round Fish. They are, indeed, a highly sought species by "Local" minded New England Chefs. They contain high levels of fish "fat" to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. The culinary application is vast. Think it and Hake will handle it. Poach, Saute, Broil, Grill, Salt-Cure, Smoke.