ROUGH ORANGE
Sometimes called Pacific deepwater perch, red roughy or golden roughy, the orange roughy is caught in the seas off New Zealand, sometimes at depths of up to 3,300 feet. It has bright brick-red skin that fades to a yellowish-red after the fish dies. The watch has a comparatively large head and averages 3 ½ pounds and 18 to 22 inches long, but can grow up to 15 pounds. It also has a very long lifespan, living up to 149 years. Due to their slow maturity and the fact that they have been very important commercially, they are in danger of being overfished. There are some retailers that refuse to sell orange roughy because of the danger of overfishing. Orange roughy has been compared in flavor to petrale sole. It is usually sold as skinless fillets, either fresh or frozen. Compared to other fish, orange roughy is quite low in omega-3 fatty acids. Mainly sold in fillet form, its snow-white meat is very mild in flavor and low in fat. The best way to cook orange roughy is to bake, grill, fry, sauté, poach, or steam.
mahi mahi
Mahi mahi is a Hawaiian name for the dolphin fish. Not to be confused with the dolphin which is a mammal, this fish can be found in tropical waters all over the world. There are two types of dolphins that are sold as mahi mahi, the common dolphin and the pompano dolphin. The mahi mahi does not live a very long life, 4 to 5 years maximum. It averages 2 to 5 pounds but can grow up to 76 pounds and 6 feet in length, but fish over 40 pounds are rare. He is one of the fastest swimmers in the world reaching speeds of 50 miles per hour. Mahi Mahi is very popular for both sport and commercial fishing and is featured in restaurants around the world. Alive, it is a highly colorful fish with a blue-green back and a pale belly tinged with gold, but these colors fade when the fish dies. Mahi mahi has a very firm, flaky meat with a distinctive delicate, somewhat sweet flavor and moderate fat content. Its flesh is rather pink in color and remains quite moist after cooking. The best way to cook mahi mahi is to bake, broil, broil, fry, fry, or poach.