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Species Name
Tilefish
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Latin Name
Caulolatilus Affinis
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Origin
Gulf of Mexico
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Harvest Method
Hook & Line
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Range & Habitat
Gulf Of Mexico
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Producer
SFS Partnership
Range & Habitat
Silky, Firm, Flakey, Complex
White Trevally has a very rich texture and is a very flavorful species. It has the oil content of the fattiest of Yellowtail and a very clean, pronounced "Ocean" flavor. This fish works in a variety of applications and is hearty enough to fit bold "set" flavors.
Firm, Delicate, Light Pink Flesh
Fish caught 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. 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.
Moist, Flakey, Light
Parrotfish are a wrasse much like Hog Fish and Tautog. Very moist flesh offers a light white substitute for more expensive Snappers. The Skin has a gorgeous Blue Green tint that retains during cooking. This is a color under used in culinary plating, especially in a protein. Very versatile in applications. Snapper applications are suitable for Parrotfish. Saute, Broil, Grill, Poach.