Ingredients
Orange roughy
Other Names: Atlantischer sägebauch (German); empereur, hoplostète orange (French); islandsky beriks (Russian); olho de vidro laranja (Portuguese); orenzi-raffi (Japanese); pesce specchio atlantico (Italian); reloj anaranjado (Spanish); slimehead; soldatfisk (Danish). Trachichthyidae.
General Description: The orange roughy (Hoplostethus atlanticus) has bright orange skin, spiky fins, and a large, bony head. They were first fished off New Zealand and later Australia under their unappetizing original name, slimehead.
Because orange roughies live in such cold and highly pressurized water, they reproduce slowly and are highly susceptible to overfishing. With their moderate oil content, they resist drying out when cooked and are suited to most cooking methods except deep-frying and grilling. Though orange roughies are usually frozen twice (once on board when caught and a second time after being skinned and filleted), they maintain quality if handled with care.
Locale and Season: Orange roughies are found in deep water off the coasts of Australia and New Zealand. The fresh season is November through March.
Characteristics: Orange roughy is mild and delicate in flavor with moist, large-flaked flesh that holds together well when cooked. Raw, the flesh is pearly white; cooked it is opaque white. It should be sold as skinless fillets. Directly beneath the skin lies a brownish-orange band of color that contains wax ester, a substance that is only partly digestible and must be removed.
How to Choose: A whole orange roughy averages 3 1/2 pounds. Fillet size ranges from 6 to 8 ounces. The darker the flesh, the lower the quality.
Storage: Orange roughy fillets for sale in the American market have been frozen and defrosted, so cook within 1 or 2
days of purchase. Store refrigerated on ice.
Preparation:
Bake, broil, poach, sauté, or steam.
Suggested Recipe: Broiled Orange Roughy with Papaya-Kiwi Salsa (serves 4): Combine 2 diced papayas, 3 diced kiwis,
1 diced red bell pepper, 1 diced red onion, 2 minced and seeded jalapeños, and the juice of 2 limes and 1 lemon. Sprinkle 4 (6-ounce) fillets of orange roughy with salt, pepper, and lemon juice. Brush with melted butter and broil 3 to 4 minutes on each side, or until the fish flakes. Top with the salsa and serve.
Flavor Affinities: Basil, bell pepper, butter, chiles, chives, curry, ginger, kiwi, lemon, lime, mango, orange, papaya, pineapple, rice wine, sesame, shallot, soy sauce, tomato.
from Quirk Books: www.quirkbooks.com
