Opah
Lampris guttatus (Moon Fish)
A striking, deep-bodied pelagic fish found in warm oceans around the world, Opah (Moonfish) has rich, fatty, tuna-like flesh that’s fantastic on the grill, in a pan, or slow-cooked in oil or broth.
Range
Oceans world-wide
Method of Capture
Longline
Seasonality
Year-round, sporadic
Size Range
20 to 80 pounds
Sustainability Consideration:
Opah is not a targeted species; it is landed as bycatch in tuna and swordfish longline fisheries and retained rather than discarded. Improvements to longline gear—like circle hooks and better placement—can help reduce bycatch of turtles, seabirds, and marine mammals in these fisheries.
Flavor & Texture:
Rich, fatty, and tuna-like in both flavor and texture—dense and meaty, yet silky when cooked properly.
Seafood Cooking Tips
Opah behaves much like a rich, meaty tuna:
- Grill – Excellent as thick steaks or loins over medium-high heat.
- Sauté / Pan-sear – Brown portions in a hot pan and finish with citrus, soy, or herb butter.
- Confit – Slowly poach in olive oil for a luxurious, silky texture.
- Simmer – Gently cook in flavorful broths or stews.
- Salt-bake – Whole or large pieces can be baked in a salt crust to keep them moist.
Because the flesh is rich and oily, pull Opah from the heat while the center is still just opaque (or slightly translucent for medium-rare) to keep it moist and tender.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
