Pink Snapper (Opakapaka) – Hawaii-Seafood.org
Opakapaka is also known as the Hawaiian pink snapper, although its skin is light brown. Found at depths between 180 and 600 feet, fish caught over hard bottoms have brighter skin colors than those caught over soft bottoms. When properly cared for, opakapaka has a long shelf life.
Opakapaka harvested from the main Hawaiian Islands, is sold at the Honolulu fish auction, through intermediary buyers on the ma-jor islands, and directly to retail fish markets and restaurants. The Northwestern Hawaiian Islands’ catch is marketed primarily through the Honolulu fish auction. Fishing Methods: Opakapaka is caught principally by
Opakapaka w/Tri-Citrus Butter Sauce - Cooking Hawaiian Style
Jul 23, 2020 · Place the cooked opakapaka on a large plate and drizzle the tri-citrus butter sauce around the fish. Garnish with fried basil and fruit sections. Reduce the grapefruit, orange and lemon juices along with the shallots, wine, peppercorn and bay leaves in a sauce pan until one ounce of liquid is left.
Opakapaka Culinary Profile - Chefs Resources
Opakapaka has lean, light pink flesh with a translucent sheen and firm texture. It has a clean, delicate, sweet flavor and a reputation of being Hawaii’s premium snapper.
Unlock the Secrets of Catching and Cooking Opakapaka: A ...
Feb 1, 2024 · Opakapaka, also known as pink snapper, is a prized fish commonly found in the waters surrounding the Hawaiian Islands. This section delves into the specific characteristics that identify opakapaka as well as their natural habitat and range.
Chef Adam Tabura's Steamed Opakapaka - Cooking Hawaiian …
Oct 13, 2021 · Chef Adam Tabura makes a classic Hawaii-style preparation of steamed opakapaka. Boil water in a pot and place bamboo steamer basket lined with ti leaves over top of pot. Place fish filets on ti leaves and steam for 10-15 minutes.
Jobfish, Opakapaka - Seafoods.com
The smaller-sized fish harvested off the main Hawaiian Islands are directed toward the ethnic restaurant and household retail markets in Hawaii, where opakapaka is often prepared by steaming or baking fish with the head on. In these markets, opakapaka is also used to make sashimi and fish head soup.
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