When cooked correctly, Orange Roughy has a delicate, slightly sweet, mild flavour that is similar to tilapia or pollock. Its texture is moist with large flakes that hold together once cooked. The flesh is a pearly white shade when raw, but transforms into an opaque white after cooking.

Orange roughy has moderate levels of oil content which means that the fish doesn’t overcook easily. It isn’t as oily as other popular fish varieties or anchovies so you’ll find a serving is lighter. At the end of a meal you’re unlikely to feel bloated or queasy.