Tilefish

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This species is sometimes called the rainbow tilefish for its lovely blue, green, rose and yellow coloration. Out of the water, the colors fade. Tilefish yield thick fillets with a row of pin bones. The raw meat is pinkish-white but cooks up white with a firm, flaky texture. The flavor is mild but distinctive, often compared to lobster or crab, which is not surprising, since the tilefish’s diet is largely crustaceans.

Product Details

Pack Size
Various
Cooking Methods
Bake, Broil, Fry, Poach, Sauté
Texture
Medium
Flavor
Mild
Availability
January - December
Scientific Name
Lopholatilus chamaeleonticeps
Location
United States