Average Weight/Length
Other "Popular" Names for this Fish
Location Habitat
Biology & Physical Description
Geographic Species Map (Fishbase.org Map)
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Summary of Distribution: |
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Note: Distribution range colors indicate degree of suitability of habitat which can be interpreted as probabilities of occurrence (fishbase.org) |
Sport Fishing Techniques
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Jigging (Bottom)Jig fishing is popular and challenging. Why? Because the person fishing is creating the action that attracts, or doesn’t attract, the particular type of fish he or she is trying to catch. Here’s how it works. Cast out and let your jig hook sink to the bottom. Then use your rod tip to raise the bait about a foot off the bottom. Then let it drop back to the bottom. You can jig up and down, side to side or up and down and sideways. Jig rigs come in all sizes, shapes and colors, and can be used with or without live bait.. |
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Commercial Fishing Techniques
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Vertical HookingVertical Hooking is when.... |
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Game Rating
Game Rating : 8/10
Game Description :
Very strong bottom fish. Caught in depths of 300 to 500 feet of water. Considered one of the most difficult to catch. Their size ranges from 4 to 14 pounds.
Food Rating
Game Rating : 9/10
Game Description :
Caught in depths of 300 to 500 feet of water, Opakapaka are moist, delicate fish with white fillets that melt in your mouth when saut'ed, baked, steamed, or broiled. Almost no fish flavor and full bodied in texture. Hawaii’s favorite snapper, Opakapaka was specifically caught for the Hawaiian king’s long ago. Its creamy pink translucent texture and buttery sweet flavor also make this the state’s most popular sashimi snapper. 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. 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. The smaller-sized fish harvested off the main Hawaiian Islands are usually what the restaurants and household retail markets in Hawaii desire, where opakapaka is often prepared by steaming or baking fish with the head on. That said, that is primarily due to the size of plate as this fish maintains it's consistency and quality at all sizes. Opakapaka is also used to make sashimi and fish head soup.
Picture (Fish)
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