Fresh wild-caught opah fillet, also known as moonfish (Lampris guttatus), sold by the pound. Opah is a prized deep-sea fish sourced from both the Atlantic and Pacific Oceans, known for its exceptionally versatile meat that provides multiple cuts ranging in color from light pearl pink to deep dark red.

The top loin fillet presents a light salmon-orange to pink-rose color with a lean yet moist texture and a distinct mild, sweet flavor that falls somewhere between tuna and swordfish. Similar to both species, the dense meat turns white when cooked. Opah is ideal for baking, broiling, grilling, pan searing, or poaching, making it a favorite among restaurants and chefs for its buttery finish and adaptability to a wide range of preparations.

Opah is wild-caught and does not swim in schools, meaning fish are typically caught one at a time by Pacific longline fisheries. U.S.-caught opah is rated a "Good Alternative" by Monterey Bay Aquarium's Seafood Watch program.