Fresh wild lehi fillet, also known as silverjaw snapper (Aphareus rutilans), is a premium Hawaiian bottomfish featuring firm pink flesh with a flaky, flavorful texture. Often compared to opakapaka but with slightly more pronounced flavor, lehi offers a delicate taste profile that makes it ideal for various cooking methods including baking, roasting, grilling, sautéing, or serving raw as sashimi. The flesh has a slightly reddish color when fresh that cooks to a beautiful white.

This wild-caught species is harvested from deep waters between 350 to 600 feet in the South Pacific, including Hawaii, Fiji, Samoa, and Australia. As a member of Hawaii's prestigious Deep Seven bottomfish group, lehi is prized for its excellent eating quality and firm white flesh. The fish is caught by longline methods and is available seasonally from September through May.

Lehi is an excellent source of lean protein (approximately 20g per serving) and provides beneficial omega-3 fatty acids, B-complex vitamins including B12, B6, and niacin, along with essential minerals such as selenium, phosphorus, and potassium. This uncommon delicacy offers a rare treat for seafood enthusiasts seeking premium Hawaiian bottomfish with exceptional flavor and texture.