Common names for Orange roughy
Orange roughy, red roughy
Other languages for Orange roughy
- French name: Hoplostète orange
- Italian name: Pesce specchio atlantico
- German name: Atlantischer Sägebauch
Introduction to Orange roughy
This species was initially commercially fished off the coast of New Zealand, and subsequently off the coast of Australia. New Zealanders were the ones who spearheaded the marketing campaign for the fish previously known as slimehead – a significant marketing disadvantage. After the Kiwis convinced the Food and Drug Administration to permit the use of the name orange roughy, it quickly became the most lucrative finfish species in New Zealand. With its brilliant orange skin, spiky fins, and bony skull, the fish is easily identifiable. Orange roughy weighs on average 3 1/2 pounds and has a fillet size of 6 to 8 ounces. Roughy is a deepwater fish that is caught with trawls at depths of up to 700 fathoms. Mating is not a common occurrence in such a frigid and pressured environment. Additionally, roughy captured in commercial fishing nets have an average age of 30 to 50 years, implying a poor replacement rate and a high vulnerability to overfishing.
Product profile for Orange roughy
The meat of orange roughy is juicy and large-flaked, and it keeps together nicely after cooking. The raw orange roughy flesh is a pearly white color that turns opaque when cooked. A slight orange-brown ring of color may be seen on the skin side of the fillets. The darker the flesh, the poorer the grade of roughy.
Cooking tips for Orange roughy
The meat of the orange roughy may be cooked in a variety of ways, with the exception of deep frying and grilling, and it goes well with nearly any flavor or sauce. The modest oil content of orange roughy aids in the meat’s moisture retention throughout cooking. Even when frozen twice (first aboard the boat and again after skinning and filleting), roughy keeps its quality amazingly well if frozen correctly.
Nutrition facts for Orange roughy
Calories: 69 Fat Calories: 6.3 Total Fat: 0.7 g Saturated Fat: 0.02 g Cholesterol: 20 mg Sodium: 63 mg Protein: 14.7 g Omega 3: 0.02 g
Primary product forms for Orange roughy
Fresh: Fillets (skinless/boneless) Frozen (most common): Fillets (skinless/boneless) Value-added: Blocks, Breaded
Global supply for Orange roughy
Australia, New Zealand, Iran