An addition to our new and different species portfolio, Opah has four types of flesh – each a different color and used for various purposes. The top loin, served mainly as sashimi, is light salmon-orange or rose pink in color. It is sweet and lean with a texture similar to Tuna. The lower loin is higher in natural oil, with a higher fat content than salmon. The tender meat behind the backbone is orange, and the meat near the belly flesh pales to pink. All of the flesh of the Opah has a rich, creamy taste, firm fatty texture and turns white when cooked. Our Opah is sustainably caught using longline gear in the temperate waters of the Indian Ocean.
We primarily source fish from Fishery Improvement Projects (FIPs) that are developed under the Conservation Alliance’s Guidelines for Supporting Fishery Improvement Projects. We engage in FIPs to improve catch data, reduce by-catch and encourage effective fishery management. Your business supports these efforts.
BRC Global Standard for Food Safety , HACCP Certified
Hook & Line
SOURCE: Indian Ocean
AVAILABLE CUTS: Steaks or Loins
PORTION SIZES: 6 – 8 oz. or 3 – 8 lbs.
PACK TYPE: IVP or 10 – 30 lb. Master Case
PRESENTATION: Skinless and Boneless