Opah is caught in many areas and various climates ranging from temperate to tropical waters. 

Round in shape with bright red coloration, the meat color is usually a pale light-pink and cooks up as a firm white meat with a mild taste.  Opah have a few distinct meat types, with the “top rack” loin being what is most commonly used, although some customers also utilize other cuts like the belly loin that is marbled with high fat content, bright red abductor muscles, etc.