Noted by the Financial Times as “…one of the very best…” image/svg+xml

Tilefish (Lopholatilus chamaeleonticeps)

Tilefish Tilefish

Common names for Tilefish

Golden tilefish, blue tilefish, great northern tilefish

Other languages for Tilefish

  • French name: Tile chameau
  • Italian name: Tile gibboso
  • German name: Blauer Ziegelbarsch

Introduction to Tilefish

Although the multicolored tilefish, often known as the “clown of the sea,” seems to be a tropical species, it is distributed from Florida to Nova Scotia. Tilefish occupy a small swath of ocean bottom in a belt of warm water along the continental slope’s higher levels. Eastern Florida, southern New Jersey, and the tip of Long Island, New York are the primary fishing areas. Fishermen use longlines to target tilefish; it is a highly selective fishery with minimal bycatch. Whether it comes from Miami or Montauk, virtually all tilefish is sold fresh, graded, and priced according to size: the larger the fish, the more expensive per pound. However, just because smaller tilefish are less costly than larger ones does not mean you’ve scored a deal. Smaller fish have a lower shelf life and have weaker meat. Tilefish may reach lengths of up to 4 feet and 80 pounds, but the commercial harvest averages between 5 and 10 pounds. Deep-water fish eat mainly crabs, which gives them a harder texture and a sweeter taste than those caught in shallower seas.

Product profile for Tilefish

Because of its beautiful blue, green, pink, and yellow coloring, this species is also known as the rainbow tilefish. The hues disappear once you’re out of the water. Tilefish fillets are thick and have a row of pinbones. The flesh is pinkish-white when raw, but it cooks to a bright white color with a crisp, flaky texture. The flavor is subtle but unique, and it’s often compared to lobster or crab, which is understandable given the tilefish’s crustacean diet.

Cooking tips for Tilefish

Tilefish is a firm, mild-tasting fish that gives cooks a lot of possibilities. Because tilefish holds together nicely, pan searing is an excellent way to use. This characteristic also makes it ideal in soups and stews. To assist lock in fluids and keep the meat juicy, cook the thick fillets at a high starting heat. Tilefish is a fantastic option for sashimi or sushi because of its solid texture and clean flavor.

Nutrition facts for Tilefish

Calories: 96 Fat Calories: 20.7 Total Fat: 2.3 g Saturated Fat: 0.4 g Cholesterol: 50 mg Sodium: 53 mg Protein: 17.5 g Omega 3: 0.5 g

Primary product forms for Tilefish

Fresh: Head-on (dressed), Fillets (skin-on), Steaks Frozen: Fillets (skin-on, bone-in), Steaks

Global supply for Tilefish

United States, Iran