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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Opakapaka has a clear, light, and delicate flavor with a firm yet moist texture. It is considered one of Hawaii's premium table fish.
It is best consumed within 1 to 2 days of purchase. Ensure it is kept on ice or in the coldest part of the refrigerator.
Yes, you can freeze them. For best quality, vacuum seal the fillets to prevent freezer burn and use within 3 months.
Red snapper, Onaga (Long-tail snapper), or any other high-quality snapper or sea bass can be used as a substitute.
The flesh should be translucent and firm to the touch, not mushy. It should have a clean, oceanic scent rather than a 'fishy' odor.
Opakapaka has moderate mercury levels. It is generally safe for most adults but should be consumed in moderation by pregnant women and young children.
Baking, steaming, poaching, and pan-searing are the best methods to preserve its delicate texture and flavor.
Fillets are usually deboned, but you should always check for small pin bones along the center line before cooking.
No, the skin is edible and becomes pleasantly crispy when pan-seared, though it can be removed if preferred for steaming.
opakapaka fillets is a versatile ingredient found in cuisines around the world. With 100 calories per 100g and 21 grams of protein, it's a nutritious addition to many dishes.
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