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About Orange Roughy Fish



The orange roughy fish has some very interesting facts behind it. When first discovered off of New Zealand, this fish was known as slimehead. The FDA allowed the change of the name, to improve the marketing of the orange roughy fish.

Found only in the deep cold waters (700 fathoms) of New Zealand and Australia, the age of the orange roughy fish caught is 30 to 50 years old.

Uncooked orange roughy will have a pearly white meat, with the skin side sometimes showing a orange to brown color. The moist, mild and delicate flavor of the orange roughy has made it very popular.

Cooking Orange Roughy

The moderate oil content that the orange roughy has helps it to retain moisture when cooking. Orange roughy can prepared in many ways, just make sure not to overcook it.

It adapts well to many sauces and seasonings, as long as they are not overpowering. You would not want to cover up the delicate flavor of this fish.
Click here for Orange Roughy recipes

More About Orange Roughy

Ways to Cook it: Bake, Broil, Saute, Poach, Steam
Texture: Medium
Flavor: Mild

Orange Roughy Substitues

Cod fish, Haddock, Tilapia fish

Names

Common:Orange roughy, Red roughy

Orange Roughy Nutrition Facts

Serving Size:100g/3.5oz. (raw)
Amount Per Serving
Source: USDA
  • Calories: 69
  • Fat Calories: 6.3 g
  • Total Fat: 0.7 g
  • Saturated Fat: 0.02 g
  • Cholesterol: 20 mg
  • Sodium: 63 mg
  • Protein: 14.7 g
  • Omega-3: 0.001 g












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