Important things to know about
The orange roughy is a deep sea fish with a bright, brick red color. Its flesh is firm with a mild flavor. This often is sold in fresh and frozen fillets. The problem with orange roughy is that this fish is extremely susceptible to overfishing due to the fact that this is a fish that is slow-growing and late to mature and the life cycle is quite slow. As a result, harvesting of this species is being controlled and regulated in order to prevent extinction. Because of its slow maturity and the fact that they have been very important commercially they are in danger of over fishing. There are some retailers that refuse to sell orange roughy because of the danger of it being over fished. These species are located in the Western Pacific Ocean, eastern Atlantic Ocean, Indo-Pacific, and in the Eastern part of Chile. The United States imports this fish, at up to 19 million lb per year. The firm flesh of the orange roughy can make it easy to process into fillets, which may be cut, deboned, and packaged ready for its uses in many fish recipes. Packaging the meat into fillets facilitate better cooking and preparation. It cuts the prep time considerably as all that’s left to do is thaw and cut up and proceed with cooking. Orange roughy is a very popular addition to the healthy meals of families living in the areas around the Western Pacific Ocean. Orange roughy is a fish that is low in calories (65 calories in three ounces) and fat and a high source of protein. However, with its high content in
mercury, it is recommended to take in only one to two servings a month as mercury is a metal that’s harmful especially to children and fetuses. Trace amounts of B vitamins, niacin, B6, and B12 are found as well. It is also high in omega-3 fatty acids and contains 142 mg of phosphorus and 57 mcg of selenium. As for the dishes used to make this, orange roughy may be oven-roasted, baked, broiled, and grilled. There are very easy recipes to make for those who don’t want very complicated cooking methodology and also healthy food recipes for those in a diet and counting calories. These recipes make good use of this fish’s very mild flavor. There are also some recipes with very few ingredients needed and some a lot, if you’re the type who wants something more savory. A grilled recipe combines the fillets with seasonings, butter, vegetables like bell peppers, onions, and tomatoes, and a bit of diced bacon to give it variety of taste and texture. Grilling only takes four to five minutes per side. Basically, the rule is to cook until the fish flakes easily, not when it’s hard. For safety, keep the mercury content of this fish in mind when making dishes, especially if serving a party or dinner with children or anyone pregnant.