The orange roughy lives in the seas of New Zealand sometimes at depths of up to 3300 feet. Often called deep sea perch, red roughy or pacific golden roughy, it has a bright brick red skin although the color fades fades to a yellowish red after the fish dies. The roughy has a comparatively large head and averages 3 ½ pounds and 18 to 22 inches in length. It can grow to 15 pounds. It also has a very long lifespan, living up to 149 years.
Because of its slow maturity and the fact that they have been very important commercially they are in danger of over fishing. Some retailers refuse to sell orange roughy because of the danger of it being over fished. The orange roughy is compared in taste to petrale sole. It is usually sold as skinned fillets, either fresh or frozen. Compared to other fish orange roughy is rather low in omega-3 fatty acids.
Cooking Orange Roughy
Sold primarily 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, broil, deep fry, pan fry, sauté, poach or steam. Click on one of the following links for easy directions for cooking.
deep fry fish
If you need information on shellfish check out http://tocookashellfish.com/
For information on other fish and how to cook them go to http://tocookafish.com/fish-index