1lb Opah

TASTE & FLAVOR: Mild flavor, creamy, fatty, and firm texture kinda a cross between tuna and swordfish. Will take whatever seasoning you put on it.

PREPARATION: Has 8 different cuts the most common are the top loin, mid & center loin and belly. Top loin is the leanest pinkest translucent meat best for sushi or poke. The mid & center loin are great for lightly searing 30 to 60 seconds, frying or steamed. Belly cut is great smoked, grilled, broiled. Our favorite to season with is orange juice, salt pepper and everything bagel seasoning. Please be aware of the risk you assume by eating raw or undercooked seafood

FISHING METHOD: Longline

CAUGHT OUT OF: San Diego, CA

BOAT:  F/V Kaylee H 

FISHING SEASON: Year Round 

HOW IT COMES: To ensure travel from dock to doorstep we keep the skin on to preserve texture and integrity and because freshness is everything, we leave the bloodline visible—a natural marker of quality that speaks for itself. Your fish will arrive in a protective bag in one or two loins depending on amount ordered—though we recommend 2lbs for a quality cut. Please note that all weights are approximate; filleting is a craft, not a formula, so your portion may come in slightly above or below the target. If it’s under, just reach out—we’re happy to make it right.

STORING: If you choose to store your fish in the refrigerator we suggest consuming it within 3 days of delivery. If you do not plan on eating the fish within 3 days we suggest freezing it immediately after delivery to ensure freshness. Before freezing we suggest removing the fish from the bag and patting dry Then place it in a vacuum sealed bag or double saran wrapped and place in ziploc before freezing. To defrost run cool (not hot) water over the bag for 5-10 minutes or Defrosting in the refrigerator.

SUSTAINABILITY: Please refer to NOAA's FishWatch.gov for more information on this species fishery. 

NOTICE: We always prioritize health when eating seafood and advice not eating raw or undercooked seafood. Cooking seafood properly is essential as it eliminates harmful bacteria and parasites that can cause foodborne illnesses. The FDA recommends cooking seafood to an internal temperature of 145°F