Trawling Opah

Trawling Opah (Lampris guttatus) is harvested using professional mid‑water trawling operations in vast, open sea waters, typically at depths of 200–600 metres where this warm‑blooded fish actively forages. Unlike longlining or light‑fishing methods, mid‑water trawling allows for larger, more efficient hauls while maintaining careful control over the catch – nets are deployed with precise depth monitoring and gentle retrieval to minimise physical stress on the fish. Our experienced crews utilise modern trawl gear equipped with escape panels for non‑target species, reducing bycatch and ensuring that only market‑sized opah are retained. The careful fishing procedures, combined with immediate bleeding and chilling on deck, secure a complete fish appearance with intact skin, fins, and natural body curvature – free from net marks, bruising, or scale loss. This pristine condition is essential for buyers who value whole‑fish presentation for upscale seafood counters or further processing into premium fillets and steaks.

The opah itself boasts a rich, savoury taste and a firm, steak‑like mouthfeel, resulting from its uniquely marbled flesh and high myoglobin content. This meat is dense yet tender, with a clean, slightly sweet ocean flavour that appeals to discerning palates. Nutritionally, it delivers abundant high‑quality protein, omega‑3 fatty acids (EPA/DHA), and essential minerals such as selenium, iron, and vitamin B12 – all of which contribute to heart health, cognitive function, and overall vitality. Immediately after sorting, the catch receives standard deep‑freezing treatment – either blast or plate freezing – which rapidly lowers core temperature to ‑20°C, locking in the original ocean freshness, colour, and juiciness for long‑term preservation. A shelf life of 24 months at ‑18°C ensures stable inventory management for large‑scale buyers.