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Also known as moonfish, opah (Lampris guttatus) is a rich, full-flavored fish with good fat content and a flesh color that ranges from light pink to dark red. It also features a number of usable portions beyond the popular center fillet.
Opah flank is derived from the abductor and adductor muscles of the fish, which are found deep inside near its belly and controls the pectoral fins. One of the most intriguing cuts of fish in the seafood world, opah flank looks, cooks and even tastes similar to beef, but is a much leaner source of high-quality protein! Its rich, dark red meat is perfect for grilling, pan searing and broiling. In fact if you cook rare to medium rare, this cut will maintain its red color for a beautiful presentation. When ground, it can be used in any recipe that calls for ground beef, turkey or pork, from Bolognese and chili to hamburgers, meatloaf, sausage and more.
Cooking Tip: Because the shape of opah flank is irregular and more rounded, you may to prefer to trim the sides to square up your portions. This will make for even cooking and more uniform presentation. Use leftover trim for tacos, stir-fry or hash!
If you're looking for a fattier cut of opah, try our opah belly!