Availability & Seasonality
Although opakapaka are caught year-round in the Hawaiian Islands, there is a distinct peak in landings during the winter season (October-February), particularly in the fishery around the main Hawaiian Islands. Most of the Opakapaka caught off the main Hawaiian Islands are from 1 to 5 pounds in round weight, whereas the waters around the Northwestern Hawaiian Islands yield fish mostly from 3 to 12 pounds in round weight or larger.
Product Forms & Yields
The ethnic and household retail market components have a strong preference for small (1 or 2 pound) opakapaka. The larger-sized fish are filleted (usually leaving the Opakapaka (Crimson Snapper) skin on to allow buyers to identify it as true opakapaka) for the restaurant market. The yield of fillet from a whole fish averages about 45%. Opakapaka is exported in whole and filleted form to supply a growing demand in U.S. mainland restaurants. The quality of opakapaka can be maintained better by shipping it whole, but this advantage is offset by higher per unit air freight costs.
Shelf Life & Quality Control
Opakapaka caught off the main Hawaiian Islands are marketed within a few days, whereas the fish taken in the Northwestern Hawaiian Islands in some cases may not reach the market for 10 days. When properly cared for, opakapaka has a long shelf life — almost two weeks after capture.
