Natural form

Whole opah showing its distinctive round body, silver-blue skin, and vivid red fins.

Establishes the fish's unmistakable circular silhouette, bright coloration, and large size so readers can identify it whole.

Proteins

Opah (Moonfish)

Large, colorful Hawaiian moonfish with multiple cuts of rich, salmon-pink flesh.

Opah, or moonfish, is a large round, brightly colored deep-water fish caught in Hawaii. Its flesh varies in color and texture across the fish, ranging from pale pink to deep red, and is rich and fatty. It is grilled, seared or served raw as poke, with a flavor between tuna and swordfish.

Opah (Lampris guttatus), commonly called moonfish, is a large pelagic species found circumglobally in tropical and temperate oceans, with major commercial stocks concentrated in Hawaiian, Central Pacific, and Eastern Pacific waters. Specimens typically range from 30 to 100 pounds at harvest, with market sizes of 20 to 60 pounds whole and individuals exceeding 200 pounds recorded. What distinguishes opah in the kitchen is its exceptional fat content—5 to 15 percent intramuscular lipid distributed evenly throughout the flesh—combined with a firm, meaty texture and sweet, mild flavor. The raw flesh presents a striking salmon-pink to deep coral-red color with white marbling; when cooked, it turns translucent white to pale pink while retaining its substantial bite and moisture. This combination of visual appeal, forgiving fat content, and clean flavor has made opah a restaurant favorite, earning it a reputation as a natural salmon substitute with superior portioning characteristics. Multiple cuts are available: the center-cut loins yield the most premium portions, while steaks, cheeks, and collar sections offer variety for different preparations.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Hawaiian Opah (Lampris guttatus)

The most prized variety in U.S. markets; identified by bright red fins with white tips; the premium standard for culinary use

Atlantic Opah

Found in Atlantic and Mediterranean waters; typically smaller than Pacific varieties; similar cooking properties and flavor

Southern Opah (Lampris australensis)

Harvested from Southern Hemisphere waters; flesh runs slightly darker in color; interchangeable in most preparations

Longfin Mako (Not Opah)

Frequently confused with opah but is a true shark species; exhibits different texture and more pronounced flavor; request clear identification from your fishmonger to avoid misidentification

Understanding the Cuts

Opah yields several distinct cuts, each suited to different cooking methods. The loins—particularly the center-cut section—are the most valuable portions: they are thick, uniform in cross-section, and yield clean portions for grilling, searing, or raw applications. Steaks are cross-section cuts through the round, including the spine; they are excellent for high-heat grilling and retain moisture well due to the bone and surrounding fat. The cheeks are small but prized: yielding only a few ounces per fish, they have a tender, almost shellfish-like texture when grilled or roasted quickly. The collar—the section behind the gill plate—is another delicacy offering rich, fatty meat that benefits from quick, high heat. Belly sections are thicker and fattier, ideal for slow cooking or smoking where the connective tissue can break down.

Center-cut loins: premium portions for grilling, searing, raw preparations
Cross-section steaks: best for high-heat grilling; moisture-retentive
Cheeks: small yield but exceptionally tender; cook quickly over high heat
Collar: fatty, rich; high-heat grilling or roasting
Belly sections: best for slow cooking, braising, or smoking

Buying and Storing

Fresh opah is highly perishable—1 to 2 days on ice once filleted—which makes sourcing outside Hawaii challenging. When purchasing whole or headed fish, apply the same freshness indicators used for any premium pelagic: clear, convex eyes and bright red gills indicate recent harvest. Avoid any specimen with sunken eyes, cloudy corneas, or brownish gills. Frozen loins are often superior to fresh fish in mainland markets because quality-conscious suppliers flash-freeze at sea, preserving the flesh before degradation begins. Look for frozen product at 0°F (-18°C) or below and use within 3 months for best quality. Cheeks and collar sections are considered chef's cuts and may need to be special-ordered from your fishmonger. Sustainable sourcing matters: opah is not typically a primary target of longline fisheries but is taken as bycatch; sourcing from well-managed fisheries in Hawaii, Central Pacific, or Eastern Pacific ensures responsible supply.

Inspect eyes (clear, convex) and gills (bright red) for freshness
Frozen-at-sea loins often outperform fresh outside Hawaii
Request cheeks and collar from your fishmonger in advance
Frozen opah maintains quality for up to 3 months at 0°F (-18°C)
Source from well-managed fisheries to support sustainable populations

Common uses

Grilled or broiled loins and steaks as a centerpiece protein with minimal seasoningPan-seared or blackened loins for à la carte restaurant applications and weeknight dinnersRaw applications: sushi, sashimi, nigiri, and especially poke—the fatty flesh holds together without requiring parasiticidal freezingSmoked preparations at low temperature; the high fat content absorbs smoke readily while staying moistBraised or poached in court-bouillon for shredding into salads, tacos, or composed platesSteamed in banana leaves or en papillote to preserve moisture and infuse aromaticsGrilled or roasted cheeks as a high-value restaurant offering; small yield per fish but exceptional texture and tendernessFish tacos and sandwich fillings where a firm, moist fish holds together under toppingsSoup and chowder base where richness and body are desired without the overwhelming fishiness of darker speciesHawaiian preparations: grilled with shoyu, ginger, and citrus; or incorporated into traditional Pacific Island fish dishes

Tips & pitfalls

Bring opah to room temperature 20 to 30 minutes before cooking to ensure even doneness throughout thick cuts
Use high heat and never crowd the cooking surface; the high fat content renders quickly and causes flare-ups if you overload the pan or grill
Do not overcook: opah turns tough and loses its silky texture beyond medium doneness; target 125 to 130°F (52–54°C) internal for medium-rare in thick cuts
The skin is edible and crisps beautifully when scored with a knife, dried thoroughly, and seared over sustained high heat
Season conservatively—the fish needs little masking; salt, pepper, and a finishing fat like compound butter, good olive oil, or toasted sesame oil are sufficient
For grilling whole or half-sections, oil the fish well and preheat the grate until it smokes; a hot, clean grate prevents sticking and renders the skin crisp
When smoking opah, use moderate smoke and lower temperatures (200–225°F); the internal fat will baste the flesh as it renders, keeping it moist
For a proper seared crust on loins, use cast iron or stainless steel over high heat—nonstick pans inhibit the browning reaction you want
Rest cooked loins 3 to 5 minutes before slicing against the grain to allow juices to redistribute throughout the flesh
Frozen opah loins are often superior to fresh in non-Hawaiian markets due to better handling practices at sea—do not dismiss frozen product as inferior

Nutrition

No USDA FoodData Central match for Opah (Moonfish) yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for Opah (Moonfish) yet.

Good to know

Scientific Name: Lampris guttatus (Regal Sunfish); L. incognitus and L. lazacii recognized regionally
Common Names: Moonfish, Sunfish, Kingfish, Uku (Hawaii), Antara (Mexico)
Origin: Circumglobal in tropical and temperate oceans; major stocks in Hawaiian, Central Pacific, and Eastern Pacific waters off Mexico and Central America
Market Size: Typically 30–100 lbs at harvest; 20–60 lbs whole; specimens to 220 lbs recorded
Peak Season: Year-round in Hawaiian waters; U.S. mainland availability peaks spring through fall
Raw Flesh Color: Salmon-pink to deep coral red with white intramuscular marbling
Cooked Flesh Color: Translucent white to pale pink; some sections retain a blush at center
Flavor Profile: Sweet, mild, clean; oceanic sweetness without fishiness; richness comparable to salmon
Texture: Firm, meaty, and substantial; moist from high fat content; flakes cleanly when cooked
Fat Content: High—5 to 15 percent lipid; among the fattiest fish per serving; fat distributes evenly throughout flesh
Fillet Yield: Head-on yield ~60 percent; skin-on fillet ~40–45 percent of whole weight; loins represent 15–20 percent of fillet
Shelf Life: 1–2 days on ice when fresh; up to 3 months frozen at 0°F (-18°C) or below
Nutrition: Excellent source of omega-3s (EPA/DHA); high in vitamin B12 and selenium; protein density comparable to other large pelagics

Substitutes

Salmon (Atlantic or Pacific) — The closest substitute in fat content and texture; look for high-fat cuts; works in virtually any opah preparation
Yellowtail (Hamachi) — Similar richness and fatty texture; slightly milder flavor; excellent for raw applications and light cooking
Blue Marlin — Comparable firmness and meaty texture; slightly denser and less fatty; adjust cooking times accordingly
Swordfish — Firm, meaty texture with moderate fat; more neutral flavor; substitute 1:1 in grilled and seared preparations

Pairs with

CitrusGinger Coconut milkSoy sauce and shoyuSesame oil and seedsMisoTropical fruitsFresh herbsAvocadoGarlic and shallots

Also called

Moonfish