Golden tilefish, blue tilefish, great northern tilefish
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 pinbones. 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.
Fresh: Head-on (dressed), Fillets (skin-on), Steaks
Frozen: Fillets (skin-on, bone-in), Steaks