Orange roughy, also called deep-sea perch, is a deep-water marine fish native to the southern Pacific and Indian Oceans, most commonly sourced off New Zealand, Australia, and southern Africa. It gets its name from its orange-red skin and rough scales, and is unusually long-lived and slow-growing, which has made overfishing and sustainability a persistent concern for the species. Its firm, flaky white flesh has a mild, slightly sweet flavor and benefits from gentle cooking methods such as baking, broiling, or pan-frying at moderate heat, since overcooking dries it out quickly. It pairs well with lemon, garlic, dill, capers, and white wine.