Orange roughy have 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. With their moderate oil content, they resist drying out when cooked and are most suited to most cooking methods except deep-frying and grilling.
Availability: Seasonal (November – March)
Origin: Wild (New Zealand, Australia)
Texture and Flavor: mild, delicate flavor, moist, large-flaked
Cooking Methods: bake, broil, poach, saute, steam
Substitutes: Flounder, Sole, Haddock