Chefs have traditionally loved orange roughy for a few key reasons—mostly tied to its culinary performance. Here's why it’s been popular in professional kitchens:

🍽️ Why Chefs Have Loved Orange Roughy

1. Neutral, Mild Flavor

• It has a very delicate, non-fishy taste, which makes it an easy crowd-pleaser.

• Great for showcasing sauces, herbs, or subtle seasonings without the fish overpowering the dish.

2. Firm, Flaky Texture

• Cooks up with a moist, flaky consistency that holds its shape on the plate—important for presentation.

• It doesn’t fall apart easily during cooking, so it’s forgiving to work with.

3. Versatility

• Works well across cooking methods: pan-seared, baked, broiled, or poached.

• Can take on many flavor profiles—from French beurre blanc to Thai coconut curry.

4. Long Shelf Life

• It freezes and holds well, making it a reliable option in restaurant settings with variable demand.

5. Elegant Appeal

• Marketed as a premium white fish, often seen on upscale menus, especially in the '80s and '90s.

• Diners often view it as a "safe" seafood choice—refined, but not risky.