Golden Tilefish/Tilefishes are mostly small perciform marine fish comprising the family Malacanthidae. They are usually found in sandy areas, especially near coral reefs. Commercial fisheries exist for the largest species, making them important food fish. However, the US Food and Drug Administration warns pregnant or breastfeeding women against eating tilefish and some other fish due to mercury contamination. ^[rx][rx] The smaller, exceptionally colorful species of tilefish are enjoyed in the aquarium.

Types

Golden Tilefish

• Scientific name – Lopholatilus chamaeleonticeps
• Identification – As the largest species of tilefish in existence, the golden tilefish or the great Northern tilefish has a blue-green back and it has several yellow and gold spots. It is easily distinguishable from other types of tilefish because it has a large crest on its head that the other species lack.
• Distribution -Golden tilefish can be found throughout the Gulf of Mexico and in the waters of the Atlantic. This also includes waters around Florida and Nova Scotia
• Size and age – Golden tilefish can grow to about 38 to 44 inches in length and can live for more than 40 years.
• Habitat – Golden tilefish can be found 250 to 1500 feet underwater swimming around submarines canyons, steep muddy slopes, and along the ocean floor.
• Spawning Season – Golden tilefish spawn from March to November in the Atlantic and in the Gulf of Mexico the fish spawns from April to June. The numbers are declining because of overfishing.

Blueline Tilefish

• Scientific name – Caulolatilus microps
• Identification – This tilefish gets its name from the blue outlined golden stripe that runs from its snout to the base of its eye. Most of the body is colored olive-gray and it has a white bottom. This is why it is also known as grey tilefish.
• Distribution – To catch this fish you have to head to Virginia and the Gulf of Mexico. However, most of them are off the mid-Atlantic coast along the United States.
• Size and age – This tilefish can grow to about 35 inches in length and can live for 43 years.
• Habitat – This fish swims about 250 to 800 feet underwater in temperatures that range from 59 to 73F and it can often be found near the ocean floor.
• Spawning season – Bluelines spawn between April and October.

Yellow Tilefish

• Scientific name – Hoplolatilus luteus
• Identification – Yellow tilefish are an iridescent yellow in color and are quite small and delicate.
• Distribution – Can be caught around Australia, in the East Indian Ocean, the mid-Atlantic in the United States, waters around Indonesia and in the Central and West Pacific.
• Size and age – This small fish rarely grows more than 5 inches in length and can live for 40 years.
• Habitat – You can catch this fish around reefs deep underwater. A shallow bay is far from where you should be looking.
• Spawning season – N/A

Purple Tilefish

• Scientific name – Hoplolatilus purpureus
• Identification – The purple tilefish is a deep lilac in color and it has dark crimson/red V-shaped mark on its tail.
• Distribution – This fish is usually in the western Central Pacific Ocean
• Size and age – This species can grow to about 5 inches in length like its yellow cousin and can live for as many years with care.
• Habitat – found swimming 98 to 278 feet under the surface and along rubbly outer reefs.
• Spawning season – This fish spawns well in an aquarium as long as it has a mate.

Tilefish is small perciform marine fish that comprises the family Malacanthidae. Usually, it is found in sandy areas near coral reefs. The two subfamilies are different morphologically with members of Branchiosteginae acquiring deep bodies, large subterminal mouths, and large heads. The members of Malacanthinae are slender having smaller heads, elongated bodies, and terminal mouths. The size of tilefish ranges from 11 cm to 125 cm in size weighing 30 kg.

Subfamilies have long anal and dorsal fins, latter with one or two spines. Gill covers have one spine which is blunt or sharp. Species have a cutaneous ridge atop the head. Tail fin ranges in truncated to forked shape. Most of the species have the fairly low key in color having common shades of yellow, gray, and brown. Larvae are important for the generous complement of spines or serrations on the head and scales.

Habitat and diet

Usually, Tilefish are found at the depth of 50 to 200 m in both temperate and tropical glasses of water of the Pacific, Atlantic, and Indian Oceans. These species look for shelter in self-made burrows, caves at the base of reefs, or piles of rock mostly in canyons and edges of steep slopes. The species are strictly marine mostly exceptionally blue blanquillo (Malacanthus latovittatus) which enters the brackish water of Papua New Guinea’s Goldie River. Primarily they feed on small benthic invertebrates, crustaceans such as shrimp and crab. It also consumes sea urchins, worms, mollusks, and small fish.

Behavior and Reproduction

Tilefish stays at the bottom. It relies on its keen eyesight to catch prey. The fish dives quickly into its constructed retreats head first. Hoplolatilus chlupatyi (Chameleon sand tilefish) is able to change color to avoid predators. The species form monogamous pairs. Some are solitary and others are colonial. The species Hoplolatilus fronticinctus (rare pastel tilefish) of Indo Pacific builds large rubble mounds above the school and in which they live. The mounds assist as a refuge and micro-ecosystem for other reef species. Its reproductive habitats are not well studied. The spawning takes place throughout spring and summer. All the species are assumed not to guard their broods. Eggs are small about less than 2 mm and are made buoyant by oil. Larvae are pelagic and drift till fishes become juvenile.

Appearance

Biology

Where They Live

Fishery Management

Harvest

Proximity	Amount	% DV
Water	105.36 g	N/D
Energy	220 Kcal	N/D
Energy	922 kJ	N/D
Protein	36.73 g	73.46%
Total Fat (lipid)	7.04 g	20.11%
Ash	2.04 g	N/D

Minerals	Amount	% DV
Calcium, Ca	39 mg	3.90%
Iron, Fe	0.47 mg	5.88%
Magnesium, Mg	50 mg	11.90%
Phosphorus, P	354 mg	50.57%
Potassium, K	768 mg	16.34%
Sodium, Na	88 mg	5.87%
Zinc, Zn	0.8 mg	7.27%
Copper, Cu	0.078 mg	8.67%
Manganese, Mn	0.022 mg	0.96%
Selenium, Se	77.2 µg	140.36%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.21 mg	17.50%
Vitamin B2 (Riboflavin)	0.285 mg	21.92%
Vitamin B3 (Niacin)	5.25 mg	32.81%
Vitamin B5 (Pantothenic acid)	1.305 mg	26.10%
Vitamin B6 (Pyridoxine)	0.45 mg	34.62%
Vitamin B9 (Folate)	26 µg	6.50%
Folate, food	26 µg	N/D
Folate, DEF	26 µg	N/D
Vitamin B-12 (Cobalamine)	3.75 µg	156.25%
Fat-soluble Vitamins
Vitamin A, RAE	32 µg	4.57%
Vitamin A, IU	104 IU	N/D
Retinol	32 µg	N/D

Lipids	Amount	% DV
Fatty acids, total saturated	1.302 g	N/D
Myristic acid  14:00(Tetradecanoic acid)	0.203 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	0.789 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.271 g	N/D
Fatty acids, total monounsaturated	1.998 g	N/D
Palmitoleic acid 16:1 (hexadecenoic acid)	0.5 g	N/D
Oleic acid 18:1 (octadecenoic acid)	1.416 g	N/D
Erucic acid 22:1 (docosenoic acid)	0.083 g	N/D
Fatty acids, total polyunsaturated	1.869 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.072 g	N/D
20:4 undifferentiated	0.225 g	N/D
20:5 n-3 (EPA)	0.258 g	N/D
22:5 n-3 (DPA)	0.214 g	N/D
22:6 n-3 (DHA)	1.099 g	N/D
Cholesterol	96 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.411 g	93.41%
Threonine	1.611 g	91.53%
Isoleucine	1.692 g	101.20%
Leucine	2.985 g	80.76%
Lysine	3.374 g	100.90%
Methionine	1.087 g	N/D
Cystine	0.395 g	N/D
Phenylalanine	1.434 g	N/D
Tyrosine	1.24 g	N/D
Valine	1.893 g	89.63%
Arginine	2.197 g	N/D
Histidine	1.081 g	87.74%
Alanine	2.222 g	N/D
Aspartic acid	3.762 g	N/D
Glutamic acid	5.482 g	N/D
Glycine	1.762 g	N/D
Proline	1.299 g	N/D
Serine	1.498 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Best Health Benefits of Eating Seafood

Seafood is delicious and easy to prepare. We know that better than anyone else as New England natives. Eating seafood is a way of life here where there is always an abundance of fresh finfish and shellfish. 

The many health benefits of regularly eating seafood make us feel even better about putting it on the dinner menu.   

Here are the top 8 health reasons to eat seafood at least once or twice a week.

1 – Seafood Is Better Than a Multi-Vitamin

The standard American diet lacks many of the essential nutrients that our bodies need to fight diseases, maintain a healthy weight, function optimally and age well. This why there has been a large rise in diet-related chronic diseases and conditions, such as cardiovascular diseases, diabetes and obesity, in the U.S. A simple way to improve your health is to eat a diet that is rich in essential nutrients.

According to health experts Dr. Howard Sesso, from Harvard-affiliated Brigham and Women’s Hospital, and Dr. Clifford Lo, from the Harvard School of Public Health, getting nutrients from food is more effective than taking multi-vitamins and supplements. Regularly eating seafood, 1-2 times a week, can help you get the essential nutrients that your body needs. Both freshwater and saltwater fish are full of vital nutrients that many American’s are deficient in from vitamin D and B-complex vitamins (such as B12, B1, B3, biotin, etc.) to iodine and heart-healthy omega-3 fatty acids.

2 – Fish Are the Best Dietary Source of Vitamin D

Vitamin D is so important that it deserves its own mention. Our bodies need vitamin D to absorb and maintain healthy levels of calcium (which protects bone health), regulate cell growth, and promote neuromuscular function. It also reduces pain and inflammation.  

Unfortunately, almost half of the population in the U.S. suffers from vitamin D deficiency. A serious deficiency in vitamin D can lead to the development of osteomalacia and osteoporosis in adults and rickets in children.

The main way that our bodies get this vital nutrient is from soaking up ultraviolet ray from the sun which triggers the synthesis of vitamin D in our bodies. In states like Connecticut, where we barely see the sun for long stretches of time, it can be hard to get enough vitamin D.

Seafood is one of the only natural dietary sources of vitamin D. Salmon and herring produce the highest amounts of vitamin D. Making sure to eat vitamin D-rich seafood during the winter months is the best way to keep your bones, immune system, and cells healthy.

3 – The Nutrients in Seafood Are Essential for Pregnant Women & Developing Kids

A diet that is rich in seafood is especially beneficial for children during their development from their fetal growth through their childhood. Omega-3 fatty acids and selenium are two of the most important nutrients that pregnant women and growing children receive from seafood. The omega-3 fatty acids aid in the development of the central nervous system, improve immune function, and reduce the risk that children will develop asthma, certain allergies, and diabetes. The omega-3 fatty acid DHA aids in healthy brain and eye development. An antioxidant found in fish, called selenium, also boosts the immune system. Studies indicated that eating seafood during pregnancy also reduces preterm delivery and increases birth weight.

Eating a 6 ounce serving of omega-3 rich fish once or twice a week is recommended for pregnant and nursing mothers and children. It is important for expectant mothers and young children to avoid eating raw or uncooked fish (such as sushi) that may contain microorganisms and fish that may contain high levels of mercury which impedes brain function and development. The best way to do this is to avoid fish that are high on the food chain such as tuna, mackerel, swordfish, northern pike, tilefish, and shark.

4 – Eating Seafood Can Improve Your EyeSight

The omega-3 fatty acids in seafood don’t just benefit developing kids’ eyesight, they also benefit adults’ eyesight.

The leading cause of vision impairment and blindness as we age is macular degeneration. Regularly consuming fish has been linked to decreased risk of developing macular degeneration and neovascular macular degeneration in a number of studies.

Along with protecting your sight as you age, eating shellfish and finfish may also boost your night vision.

5 – Eating Seafood Can Improve Heart Health & Decrease the Risk of Stroke, a Heart Attack & Heart Disease

Almost half of the adult population in America suffers from heart disease. Strokes and heart attacks are leading causes of premature death around the world. Large observational studies have shown that people who regularly eat fish (1 -2 servings per week) have a lower risk of suffering from a stroke or heart attack. Researchers believe that the omega-3 fatty acids in fish play a large role in reducing the risk of a stroke and heart attack and may reduce the risk of developing heart disease.

Omega-3 fatty acids are beneficial polyunsaturated fatty acids that our bodies need to function optimally. The omega-3 fatty acids that are primarily found in fish (DHA and EPA) help to reduce blood fat (triglycerides) levels in your body which contribute to stroke, heart disease, and heart attacks. The best fish to eat for omega-3 fatty acids are salmon, mackerel, herring, albacore tuna, sardines, and lake trout. Seafood is also great for a heart-healthy diet because it is low in saturated fats and high in quality protein.

6 – A Seafood Rich Diet Can Protect Your Mind from Age-Related Decline & Alzheimer’s Disease

Studies suggest that the reason why our mental capacity declines as we age is because of the loss of grey matter in our brains. Grey matter is the primary functioning tissue in our brains that stores memory, processes information and controls our emotions. Studies have shown that eating seafood weekly increases grey matter and may reduce age-related mental decline and the risk of developing neurodegenerative diseases like Alzheimer’s disease.    

7 – Regularly Eating Fish Can Help Treat & Prevent Depression

Depression is a serious mental disorder that is one of the biggest health problems around the world. It affects the quality of life of approximately 350 million people, according to the World Health Organization (WHO), who suffer from a range of physical and psychological symptoms.

Several studies have shown that eating fish regularly can help to improve the symptoms of depression or increase the effectiveness of prescribed antidepressants. The antidepressant benefits of eating seafood are attributed to the omega-3 fatty acids in fish. Specific studies on the effects of omega-3 have suggested that consuming this heart-healthy fatty acid may also protect against postpartum depression.

The omega-3 fatty acids in seafood may also help to treat bipolar disorder. A small clinical study found that patients who took fish oil supplements over a 4-month period experienced fewer mood swings and relapses.

Eating seafood is not a cure for depression disorders or bipolar but it may help to increase the effectiveness of your treatment.

8 – Incorporating Seafood into Your Diet Can Decrease Joint Pain & Inflammation Caused by Autoimmune Diseases

Eating seafood regularly can help to manage joint pain and inflammation. Researchers attribute these benefits to the combination of vitamin D and omega-3 fatty acids both of which have anti-inflammatory and pain-relieving effects.

The anti-inflammatory effects of seafood may be especially beneficial to people who suffer from autoimmune diseases. Autoimmune diseases cause the immune system to malfunction and attack healthy body tissues. Chronic pain from inflammation is a common symptom.  

Omega-3 fatty acids have been linked to reduced pain and inflammation for patients suffering from a number of autoimmune disorders including lupus, osteoarthritis, rheumatoid arthritis, and inflammatory bowel disease through a number of studies. Though an omega-3 rich diet does not appear to slow the progress of autoimmune disorders, it may reduce your discomfort.

It every stage of our lives, the essential nutrients in seafood benefit us in one way or another. If you are trying to make changes to your diet to improve your health, eating seafood 1-2 times a week is a great idea! If you need help picking out the healthiest choice at the fish counter, ask our seafood experts at City Fish Market! We are recognized as the best fresh fish market in Southern New England for a reason. 

How to Eat

• Tilefish are steamed, poached, sautéed and microwaved.
• Add it to salad greens and pasta.
• Grill or broil it with lime butter and seasoned salt.
• Bake fish (whole) with shrimp or crab stuffing.
• Add the fish to soups and sauces.

HOW MUCH TO BUY

• Whole or drawn fish: 3/4 to 1 pound per serving.
• Dressed or cleaned fish: 1/2 pound per serving.
• Fillets or steaks: 1/4 to 1/3 pound per serving.

BUYING, STORAGE, AND HANDLING

Remember to purchase seafood last and keep it cold during the trip home.
Fresh whole fish should have

•  A shiny surface with tightly adhering scales.
•  Gills that are deep red or pink, free of slime, mucus and off-odor.
• Clean shiny belly cavity with no cuts or protruding bones.
• A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have

• A translucent look.
• Flesh that is firm and not separating.
• A mild odor, similar to the ocean.
• No discoloration.
• Packaging that keeps them from being bent in an unnatural position

PREPARATION

• Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
• After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
•  Always marinate seafood in the refrigerator.
• Discard marinade; it contains raw juices which may harbor bacteria.
• When marinade is needed for basting reserve a portion before adding raw seafood.

Cookies

• The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
• If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.
• Fillets less than 1/2 inch thick do not need to be turned during cooking.
• Fish cooks quickly. Do not overcook.
• Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
• Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.
• Marinate in your favorite salad dressing prior to cooking.
• Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
• Broil or grill with lime-butter and seasoned salt
• Oil the grill to prevent fish from sticking.
• Bake whole fish with a crab or shrimp stuffing.
• Add leftover fish in broken pieces to salads, soups or sauces.

Recipes 1

INGREDIENTS

• 2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
•  Kosher salt, to taste
•  Black pepper, to taste
• 2 ½ tablespoons unsalted butter
• 3 green garlic shoots or scallions, thinly sliced
• 1 ½ tablespoons finely chopped chives, mint, lovage and/or sorrel
• 1 tablespoon minced lemon thyme or regular leaves
• 2 teaspoons finely chopped tarragon, basil or marjoram
•  Juice of 1/2 lemon

PREPARATION

• Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
• In a large sauté pan over medium heat, melt butter. Once the butter has begun to foam, lay fish in the pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
• Using a spatula, gently flip fish. Reduce heat to the low, cover pan, and cook for 2 minutes.
• Uncover the pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
• Transfer fish to a serving platter or individual plates, pour pan sauce over the top and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

Recipes 2

Oven Roasted Golden Tile Fish

To get the true flavor of any fish, all you really need is olive oil, sea salt and black pepper.  My recipe is easy to prepare and will work on any of your favorite fish.

• Prep Time5 mins
• Cook Time18 mins
• Total Time23 mins
• Course: Entree
• Cuisine: American
• Keyword: golden tile fish recipe, how to cook fish
• Servings: 2
• Calories: 247kcal

Ingredients

• 1 lb Golden Tile Fish fillets
• 1 tbsp olive oil
• sea salt and fresh ground black pepper to taste

Instructions

• preheat oven to 350 degrees
• rinse fish in cold water and pat dry with paper towels
• place fish in baking pan with a little water in the pan
• drizzle fish with olive oil and add sea salt and fresh ground pepper
• roast in oven for about 18 minutes or until fish is firm to the touch

Recipes 3

Buttery Tilefish

• Prep time 2 mins
• Cook time5 mins
• Total time 7 mins
• Tilefish, or any other tender, white flaky fish, works wonderfully with a brown butter basting method.
• Recipe type: Seafood
• Cuisine: Seafood
• Serves: 2

Ingredients

• 2 medium Tilefish (or other flaky, white fish) fillets, skinned, deboned & patted dry
• Freshly ground black pepper
• Kosher salt
• 2+ Tb. unsalted butter
• Pinch red pepper flakes
• 1 whole clove garlic, peeled
• 1 lemon, zested
• 2 Tb. chopped scallions or chives

Instructions

• Lightly sprinkle each fillet with salt & pepper.
• Heat butter, red pepper flakes and garlic in a non-stick skillet over low/medium heat.
• After a couple of minutes, once the garlic starts to turn brown, remove it from pan.
• Increase heat to medium. Add fillets and cook 1-2 minutes to brown the first side, then flip each fillet and spoon the butter over each piece.
• Cover pan lightly for about 1 minute.
• Remove cover then spoon butter over each fillet. Keep spooning 1-2 minutes (depending on thickness of your fillets) until they achieve a roasted look. Note: you may have to tip the pan to fill your spoon with butter each time.
• Turn off heat and remove from pan.
• Sprinkle with lemon zest, lemon juice and scallions/chives before serving.

Precautions

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has high content of mercury.
• Consume it in moderate amounts.
• Consult the doctor by pregnant women and children before consuming it.

Frequently Asked Questions

Q: What do tilefish eat?

• A: The fish usually feeds on small benthic invertebrates such as shrimp and crab.

Q: Which species can be found in Florida?

• A: The Golden and Blueline tilefish are abundant in Florida.

Q: How much can the largest tilefish weigh?

• A: The largest can weigh to about 10 to 25 pounds.

Q: What is the flavor of tilefish?

• A: The flavor profile of tilefish is delicate and sweet. The flesh is akin to the flavor of lobster meat.

Q: Which tilefish is endangered.

• A: The Golden Tilefish is currently in danger of extinction because of overfishing.

Q: Which tilefish has the highest mercury levels?

• A: Larger species have higher mercury levels because they have more time to accumulate it.

Q: Can I catch this fish in a bay?

• A: Most tilefish are found deep underwater near reefs and underwater canyons so chances of finding one in a shallow bay or even a wide bay are slim. Look for the larger species in the mid-Atlantic ocean by taking a boat out.

Q: Which fish does this species resemble the most?

• A: Tilefish are similar in appearance to species in the sea bass family.

Q: What is the United States mid-Atlantic Golden Tilefish Individual Fishing Quota program?

• A: This program is a catchshare program in the US for tilefish which determines catch limits for fisheries.

References

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