What do opah fish eat

Opah generally stay away from land and live out in the open ocean, living in mid-water in seas at least several hundred metres deep. For these reasons the opah is rarely caught by shore anglers the British shore caught record for this fish is vacant and the qualifying weight is set at 20lbs. There is a boat caught record of an opah of lbs, caught by an angler named A. Blewett who was fishing out of Mounts Bay, Penzance in In parts of the world where this species is more commonly found, such as the southeastern coast of the USA, opah is a target species of recreational fisheries.

There were previously two recognised species of opah: the opah Lampris guttatus and the smaller southern opah Lampris immaculatus which is differentiated by its lack of spots and lower number of fin rays. However, a fish buyer at a Hawaiian commercial fish auction recognised that there were significant differences in the opah which were being sold. The opah or the moonfish bears a very close resemblance to the large butterfish except for the presence of the ventral fins in the moonfish.

This fish has around pectoral rays; a major distinguishing feature. The opah is a round and flat fish with a highly keeled and compressed body. Its body is covered with minute cycloid scales. Size: Opah is one such species that is extremely variable in form. Larger species like Lampris guttatus is approximately 6. While the recorded total length of the lesser known Lampris immaculatus is noted to 3.

Color: The opah has a rather conspicuous coloration; its body is attributed with a brilliant deep red- orange color. The color gets somewhat rosy towards the area of the belly. Its flanks are covered with white spots. Fins: The median as well as the paired fins are bright vermillion. This fish has a long dorsal fin; its pectoral and pelvic fins are long and pointed, while the caudal fin is broadly concave. The anal fin is relatively shorter than the dorsal fin. Eyes: The eyes of these fishes are large and pronounced, ringed with golden yellow color.

This fish can be found in tropical to temperate waters of majority of the oceans around the world. Typical to a deep water fish, the moonfish dwells in depths of — feet, with water temperatures ranging from 46 — 72 degrees Fahrenheit. In the Eastern Pacific these fishes inhabit the Gulf of Alaska extending to southern California in the Eastern pacific.

The Indian Ocean and Southern Ocean are also home to the opah fish. Picture 2 — Opah Photo. The moonfish is a strict carnivore. At times small fishes are also eaten. Juveniles are known to feed on pelagic invertebrates including crabs, larvae as well as crustaceans like isopods and copepods.

The opah is rich in high quality protein as well as Omega — 3 fatty acids. However it is fatty fish for weight conscious people. This fish is consumed by people in many parts of the world as a common substitute for tuna or salmon. Many salmon and grilled opah fish recipes are available online.

You can even serve it raw as sashimi, cure it for pastrami or grind it. Have you discovered opah yet? You can serve it raw as sashimi, cure it for pastrami or grind it and turn it into fish tacos, chili, meatloaf, burgers, Bolognese sauce or even sausage. Until recently in San Diego opah has swum under the radar, the result of erratic availability.

Most people familiar with opah, also known as moonfish, encountered it first on menus in Hawaii. I first became aware of opah after moving to San Diego in and deciding to explore Pacific-caught fish. I was hooked on its rich but mild flavor and its affordable price. To cook it was easy. I just rubbed it with cut garlic, marinated it for 15 minutes in lime juice, salt and pepper and pan-seared it for two or three minutes each side in garlic-infused olive oil.

On the rare occasions I later saw it for sale, I always socked away several portions in the freezer. Fortunately, opah is more readily available now because of changes in fishing and landing practices, Gomes explained.

This tropical-appearing oval fish — naturally bedecked in rich hues of blue, pink, rose and gold with distinctive white spots, an overall purple and silver sheen and bright red fins — can weigh 60 to pounds and measure 6 feet long and 4 feet high. They often gave it away as goodwill gifts instead of selling it. Many fishermen just discarded opah as a nuisance rather than waste space hauling it ashore.

Gradually, demand increased as the Hawaiian government built a market for this sustainably managed and affordable fish, an excellent source of protein and omega-3s. The opah now sold in California is caught mostly in the Pacific, halfway between California and Hawaii. About three years ago, American fishermen located an opah-rich spot closer to California than Hawaii. With new abundance came the challenge of developing a stronger market for this little-known fish.

Gomes began educating both local chefs and consumers about the potential for the generously sized fish. Opah offers several cuts of meat distinguished by different grains and color.

Traditionally sold cuts of top loin, center filet and tenderloin range in color from a pale salmon to a beefy deep red, but turn whitish when cooked.

With seasoning, the meat can taste like tuna, pork or beef when grilled or seared. Or it can replace raw tuna in sashimi, ceviche or poke. Both the pink fatty belly cuts, which fry up like fish sticks or pork chicharones and are comparable to pork belly, and the dark red abductor muscle, also known as tri-tip, were previously discarded. Some of the dishes debuted as daily specials, and several, including the opah Bolognese and opah burger, earned regular spots on the menu. Although the abductor can be tough, Valdez discovered slicing it thinly and searing it lightly create an appealing dish.

Expect to see more opah on menus and in markets. For the gnocchi: Prepare all ingredients and set up a mixer with the paddle attachment. Combine water and butter in a medium saucepan and bring to a full simmer. Add the flour all at once and stir well with a wooden spoon until the mixture comes together and pulls away from the side of the pan.

Transfer mixture to mixer. Add mustard and herbs and run mixer for a few seconds to blend. Add cheese and mix well. On low speed, add one egg at a time, increasing to medium for a few seconds. Bring a large pot of water to a boil. Holding the bag over boiling water, apply steady pressure and, using kitchen scissors, work quickly to cut the mixture into 1 inch segments, letting the pieces fall into the boiling water.

Dip scissors into water intermittently to prevent sticking. Cook for 30 seconds or until the gnocchi float to the surface. Remove gnocchi from water with a slotted spoon, placing them onto a sheet pan coated with oil or non-stick spray.