Blacktail Snapper
Cubera Snapper
Dog Snapper
Gray Snapper
John's Snapper
Lane Sanpper
Malabar Blood
Mutton Snapper
Red Emperor Snapper
Red Snapper
Ruby Snapper
Russel's Snapper
Schoolmaster Snapper
Silk Snapper
Silver Mouth Snapper
Vermilion Snapper
Yellowtail Snapper

Opakapaka (Pristipomoides filamentosus) Crimson Snapper,
Vivaneau French, Schnapper, German,  Lutiano Italian,
Huachinango Spanish,
 Kinme Himedai; Ohimedai Japanese

Opakapaka are medium depth fish caught at depths between 180 and 600 feet and are commonly known as crimson snapper or Hawaiian pink snapper, although its skin is often light brown.  Fish caught in areas with hard bottoms have brighter skin colors than those caught over soft bottoms.

Although this species occurs throughout the tropical Pacific with the largest fish caught around the Hawaiian Islands.   Opakapaka can reach a size of 12 to 18 pounds. Opakapaka of this size could be at least 10 years old.

Peak in landings occur during October through February, particularly in the fishery around the main Hawaiian Islands

The yield of fillet from a whole fish averages about 45%

Opakapaka fillets are well suited for an array of preparations, including baking, poaching and sautéing, Opakapaka is also used to make sashimi.

Opakapaka has a clear, light pink flesh that is firm in texture. Fish harvested during the winter months seem to have a higher fat content than those caught in the summer, and Opakapaka yields the best sashimi during the winter season.

Alfonsino Amberjack Blue Moki Chilean Sea Bass Groper Grouper Hogfish Lingcod Mahi Mahi Oilfish Orange Roughy Atlantic Perch Red Gurnard Rockfish Rosefish Scorpian Fish Snapper Tilefish Wolffish

[FoodCollege] [ProduceCollege] [PorkCollege] [PoultryCollege] [WildGameCollege] [FoodUniversity] [DairyCollege] [PantryIngredientsl] [TotalFoodNet]