Frozen Moonfish

Product Details

Frozen Moonfish

 

Frozen Moonfish, commonly known as Opah (scientific name: Lampris regius or Lampris guttatus), is a distinctive pelagic fish prized for its rich flavor and versatile culinary applications . It is one of the most colorful commercial fish species, featuring a silvery-grey upper body that shades to rose red with white spots toward the belly, crimson fins, and large eyes encircled with gold . The fish's large, round profile is believed to be the origin of its name.

All Hawaii opah are line-caught, primarily by longline boats. They are often taken as incidental catch in fisheries targeting tuna and swordfish, though they are now considered a secondary target species . Deep-set longlines targeting bigeye tuna also harvest opah in the Pacific Islands.

Reputable suppliers emphasize sustainable practices, with many fisheries implementing measures such as:

• Limited permits and catch recording requirements
• Gear restrictions to minimize bycatch
• Required observer programs
• Annual training in safe handling and release techniques

FAQ

 

 

01.What exactly is moonfish, and are there different types?

A1: The term "moonfish" can refer to several different species. In commercial seafood trade, it most commonly refers to Mene maculata, a small, deep-bodied fish with an extremely compressed, almost triangular body that gives it a moon-like shape. This species typically reaches about 20–30 cm in length and inhabits coastal waters at depths of 50–200 metres. The name "moonfish" is also used for the opah (Lampris spp.), a much larger, colourful pelagic fish found in tropical and temperate oceans worldwide, which can weigh over 100 pounds. When purchasing frozen moonfish, it is important to check the scientific name and size to know which variety you are getting.

02.How should I store frozen moonfish, and what is its shelf life?

A2: Frozen moonfish must be stored at ‑18°C (0°F) or below at all times. Under proper frozen storage conditions, the shelf life typically extends to 24 months from the production date. Once thawed, do not refreeze-consume within 2 days. For longer storage in a home freezer, it is best to keep the fish in its original vacuum‑packaging to prevent freezer burn and odour transfer.

03.What is the best way to thaw frozen moonfish?

A3: The safest and most recommended method is overnight thawing in the refrigerator at 2‑4°C. Place the fish on a plate or tray to catch any drips. For quicker thawing, you can submerge the sealed vacuum pack in cold running water for about 30 minutes to 2 hours. Avoid using hot water or microwave thawing, as these can partially cook the fish and ruin its delicate texture. Once fully thawed, pat the fish dry with paper towels before cooking to achieve the best sear or crispness.

04.What does moonfish taste like, and what are the best cooking methods?

A4: Moonfish is known for its mild, sweet flavour and firm, moist texture. One of its most distinctive features is its tri‑coloured flesh-the meat along the spine has an orange tone, the belly meat is a rosy‑pink colour, and all turns white when cooked. This versatile fish can be prepared in numerous ways: pan‑frying (3‑5 minutes per side until golden and crispy), grilling (develops a smoky char), baking (15‑20 minutes at 200°C/400°F), steaming (with ginger and spring onions), or used in soups and stews. Its firm texture holds up well to robust seasonings, making it ideal for Asian, Mediterranean, or Latin American cuisines.

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