Opakapaka - Pink Snapper

I. Biological Description

Opakapaka (Pristipomoides filamentosus) is commonly known as crimson snapper or Hawaiian pink snapper, although its skin is light brown. Opakapaka are usually caught at depths between 30 and 100 fathoms. Fish caught over hard bottoms have brighter skin colors than those caught over soft bottoms.

Although this species occurs throughout the tropical Pacific, nowhere does it grow as large as in the Hawaiian Islands. When a new opakapaka fishing area is discovered, the initial size of fish caught may be 12 to 18 pounds. Opakapaka of this size could be at least 10 years old.

II. Of Special Interest For Buying/Distributing

Availability And Seasonality: Although opakapaka are caught year-round in the Hawaiian Islands, there is a distinct peak in landings during the winter season (October-February), particularly in the fishery around the main Hawaiian Islands. Most of the Opakapaka caught off the main Hawaiian Islands are from 1 to 5 pounds in round weight, whereas the waters around the Northwestern Hawaiian Islands yield fish mostly from 3 to 12 pounds in round weight or larger.

Distribution: Opakapaka harvested from the main Hawaiian Islands, is sold at the fish auctions, through intermediary buyers on the major islands, and directly to retail fish markets and restaurants. The Northwestern Hawaiian Islands' catch is marketed primarily through the Honolulu fish auction.

Substitution: Substitutions are possible among the deepwater snapper species available in Hawaii. However, no other snapper has gained the reputation of the opakapaka, and there is only weak substitutability for opakapaka in the up-scale restaurant market. Nevertheless, uku is sometimes substituted for opakapaka during the summer months when the former species is most available and the latter species is least available.

Fishing Methods: Opakapaka is caught principally by vertical hook-and-line gear. Small fish which migrate into relatively shallow depths are sometimes trapped.

III. Of Special Interest For Preparation/Quality Control

Opakapaka fillet Shelf Life And Quality Control: Opakapaka caught off the main Hawaiian Islands are marketed within a few days, whereas the fish taken in the Northwestern Hawaiian Islands in some cases may not reach the market for 10 days. When properly cared for, opakapaka has a long shelf life -- almost two weeks after capture (see Table 3).

Product Forms And Yields: The ethnic and household retail market components have a strong preference for small (1 or 2 pound) opakapaka. The larger-sized fish are filleted (usually leaving the skin on to allow buyers to identify it as true opakapaka) for the restaurant market. The yield of fillet from a whole fish averages about 45% (see Table 5).

Opakapaka is exported in whole and filleted form to supply a growing demand in U.S. mainland restaurants. The quality of opakapaka can be maintained better by shipping it whole, but this advantage is offset by higher per unit air freight costs.

IV. Of Special Interest To Consumers/Foodservice Personnel

Color, Taste, Texture: Opakapaka has a clear, light pink flesh that is firm in texture. Its delicate flavor has gained the opakapaka a reputation as Hawaii's premium table snapper. 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.

Preparations: 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.

Opakapaka fillets are well suited for an array of preparations, including baking, poaching and sauteing.

V. Historical Note

The popularity of opakapaka as a "catch of the day" is not entirely a recent development. Opakapaka was one of the most common fish served in Hawaii's restaurants prior to World War II. For nearly a century, opakapaka has been the most important bottomfish species in terms of total landed weight and value in Hawaii.