The orange roughy (Hoplostethus atlanticus), also known as the red roughy, slimehead and deep-sea perch, is a relatively large deep-sea fish belonging to the slimehead family (Trachichthyidae). The UK Marine Conservation Society has categorized orange roughy as “vulnerable to exploitation”. It is found in 3 to 9 °C (37 to 48 °F), deep (bathypelagic, 180-to-1,800-metre (590 to 5,910 ft)) waters of the Western Pacific Ocean, eastern Atlantic Ocean (from Iceland to Morocco; and from Walvis Bay, Namibia, to off Durban, South Africa), Indo-Pacific (off New Zealand and Australia), and in the eastern Pacific off Chile. The orange roughy is notable for its extraordinary lifespan, attaining over 200 years. It is important to commercial deep-trawl fisheries. The fish is a bright, brick-red color, fading to a yellowish-orange after death.
| Orange roughy facts Quick Facts | |
|---|---|
| Name: | Orange roughy facts |
| Scientific Name: | Hoplostethus atlanticus |
| Colors | Bright, brick red |
| Shapes | Round and large head, compressed, oval-shaped, oblique mouth, large eyes; Length: 75 cm (30 inches) |
| Flesh colors | White |
| Calories | 89 Kcal./cup |
| Major nutrients | Selenium (136.55%) Isoleucine (53.77%) Lysine (53.17%) Threonine (49.72%) Tryptophan (44.55%) |
| Health benefits | Muscle health, Hair health, Prevent anemia, Maintain cells, Bone health |
The Orange roughy (Hoplostethus atlanticus) is a deep-sea fish that belongs to the Trachichthyidae family. It is found in the Eastern Atlantic Ocean, Western Pacific Ocean, Eastern Pacific off Chile, and Indo Pacific. Orange roughy is most commonly found at the depth of 590 to 5,910 ft. It is also called Red roughy, deep-sea perch, slimehead, rosy soldierfish, orange roughy, and orange ruff. It thrives in the temperature of 3 to 90C. It ranges in size from 75 cm (30 inches) in length and 7 kg (15 lb) in weight. The body is round and compressed and oval-shaped. It has a bright and brick red body having pale orange fins and white flesh. Each dorsal fin has 15-19 soft rays and four to six spines whereas the anal fin has 10 to 12 soft rays and three spines. The pectoral fins have 15 to 18 soft rays. The gill cavity and mouth interior are bluish to black with the large and oblique mouth. It has adherent and ctenoid scales and large eyes. Female produces 10000-90000 eggs in every single spawn. Spawning occurs between June and early August. It could live up to 149 years. It reaches sexual maturity at 20 years old. Deep roving sharks, merluccid hakes, cutthroat eels, and snake mackerels are its predators. It is a carnivore with a diet of benthopelagic and mesopelagic prawns, squid, fishes, amphipods, mysids, viperfish, whiptails, lanternfish, and crustaceans.
Nutritional value of Fish, roughy, orange, cooked, dry heat
Calories 89 Kcal. Calories from Fat 6.93 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 56.92 g | N/D |
| Energy | 89 Kcal | N/D |
| Energy | 373 kJ | N/D |
| Protein | 19.24 g | 38.48% |
| Total Fat (lipid) | 0.77 g | 2.20% |
| Ash | 0.84 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium, Ca | 9 mg | 0.90% |
| Iron, Fe | 0.96 mg | 12.00% |
| Magnesium, Mg | 15 mg | 3.57% |
| Phosphorus, P | 87 mg | 12.43% |
| Potassium, K | 154 mg | 3.28% |
| Sodium, Na | 59 mg | 3.93% |
| Zinc, Zn | 0.27 mg | 2.45% |
| Copper, Cu | 0.064 mg | 7.11% |
| Manganese, Mn | 0.031 mg | 1.35% |
| Selenium, Se | 75.1 µg | 136.55% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.038 mg | 3.17% |
| Vitamin B2 (Riboflavin) | 0.054 mg | 4.15% |
| Vitamin B3 (Niacin) | 1.547 mg | 9.67% |
| Vitamin B5 (Pantothenic acid) | 0.048 mg | 0.96% |
| Vitamin B6 (Pyridoxine) | 0.057 mg | 4.38% |
| Vitamin B9 (Folate) | 4 µg | 1.00% |
| Folate, food | 4 µg | N/D |
| Folate, DEF | 4 µg | N/D |
| Vitamin B-12 (Cobalamine) | 0.4 µg | 16.67% |
| Fat soluble Vitamins | ||
| Vitamin A, RAE | 20 µg | 2.86% |
| Vitamin A, IU | 68 IU | N/D |
| Retinol | 20 µg | N/D |
| Vitamin E (alpha-tocopherol) | 1.59 mg | 10.60% |
| Tocopherol, gamma | 0.03 mg | N/D |
| Vitamin K (phylloquinone) | 0.9 µg | 0.75% |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 0.029 g | N/D |
| Myristic acid 14:00(Tetradecanoic acid) | 0.004 g | N/D |
| Palmitic acid 16:00 (Hexadecanoic acid) | 0.014 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 0.004 g | N/D |
| Fatty acids, total monounsaturated | 0.373 g | N/D |
| Myristoleic acid 14:1 (tetradecenoic acid) | 0.001 g | N/D |
| Palmitoleic acid 16:1 (hexadecenoic acid) | 0.047 g | N/D |
| Oleic acid 18:1 (octadecenoic acid) | 0.249 g | N/D |
| Gadoleic acid 20:1 (eicosenoic acid) | 0.056 g | N/D |
| Erucic acid 22:1 (docosenoic acid) | 0.021 g | N/D |
| Fatty acids, total polyunsaturated | 0.156 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 0.048 g | N/D |
| 18:04 | 0.001 g | N/D |
| 20:2 n-6 c,c | 0.059 g | N/D |
| 20:4 undifferentiated | 0.016 g | N/D |
| 20:5 n-3 (EPA) | 0.005 g | N/D |
| 22:5 n-3 (DPA) | 0.001 g | N/D |
| 22:6 n-3 (DHA) | 0.021 g | N/D |
| Cholesterol | 68 mg | N/D |
| Amino acids | Amount | % DV |
|---|---|---|
| Tryptophan | 0.196 g | 44.55% |
| Threonine | 0.875 g | 49.72% |
| Isoleucine | 0.899 g | 53.77% |
| Leucine | 1.527 g | 41.31% |
| Lysine | 1.778 g | 53.17% |
| Methionine | 0.619 g | N/D |
| Cystine | 0.204 g | N/D |
| Phenylalanine | 0.739 g | N/D |
| Tyrosine | 0.679 g | N/D |
| Valine | 0.921 g | 43.61% |
| Arginine | 1.231 g | N/D |
| Histidine | 0.403 g | 32.71% |
| Alanine | 1.075 g | N/D |
| Aspartic acid | 2.141 g | N/D |
| Glutamic acid | 3.15 g | N/D |
| Glycine | 0.74 g | N/D |
| Proline | 0.62 g | N/D |
| Serine | 0.796 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/
Health Benefits of Orange roughy
Orange roughy has bright red scales that could turn to black in order to resemble the color of cold waters that helps them to hide from predators. Due to the culinary uses in the recent decades, their population size has been decreasing. Orange roughy is loaded with various nutrients, vitamins, minerals, lipids, and amino acids. When cooked, it has got a mild flavor with a flaky and delicate texture.
- Muscle health
Protein is essential for the coordination and contraction of muscles. It is found in muscle tissues and provides the structure of muscles. It is vital for making a balance between breakdown muscle proteins and muscle protein synthesis. (1) (2) (3) (4) (5)
- Hair health
Protein is essential for hair health and prevents damage to hair. The study shows that protein plays a vital role in the growth of hair. It is also used to manufacture hair care products. (6) (7)
- Prevent anemia
It also treats megaloblastic anemia and pernicious anemia. Vitamin B12 is essential for restoring Intrinsic factors to maintain blood normality.
- Maintain cells
Vitamin B12 helps to maintain various cells. It assists in the functions like repair, formation and maintains red blood cells that depend on Vitamin B12. It also takes care of nerve cells. It also maintains nervous health.
- Bone health
Phosphorus is essential for the growth of teeth and bones. Along with calcium, it is essential for the formation of strong bones. It promotes gum health and prevents tooth enamel. It provides relief from the health ailments such as bone loss or loss of mineral density called osteoporosis. It promotes the health of the skeletal structure. (8) (9)
- Brain health
Phosphorus is essential for brain cells. An adequate amount of phosphorus ensures cognitive development and growth as well as brain function. The study shows that deficiency of phosphorus helps to raise the chances of cognitive malfunction and conditions such as dementia and Alzheimer’s disease. (10)
- Regulates temperature of the body
Iron helps to facilitate the temperature of the body. It also stabilizes the body temperature that helps to assist the metabolic and enzymatic functions. (11)
- Transports oxygen
It helps to transport oxygen from one cell of the body to another. Iron has a vital role in this function to transport oxygen to every organ. (12)
- Assist digestion
Niacin assists the functions of the human digestive system, the function of nerves, promotes appetite, and provides glowing skin.
- Lowers cholesterol
The high intake of Niacin helps to lower LDL cholesterol and increase HDL cholesterol that prevents thickening of artery walls and conditions such as atherosclerosis.
How to Eat
It is poached, baked, broiled and fried.
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.
- Seafood should be cooked safely in order to prevent foodborne illness.
- Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
- It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
- Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
- The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
- Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
- Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
- The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
- 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 a high content of mercury, which may lead to mercury toxicity.
- Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
- Some people might get allergic reactions. So avoid it.
- It has a high chance of contamination.
- One should limit its intake.
- Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
- Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.
References
