Ruby or Long-tail Snapper (Onaga)

Long-tail red snapper (Etelis coruscans) is also known as Onaga in Hawaii. Onaga has clear, light pink flesh with a delicate flavor. Onaga can be consumed raw (sashimi), baked, steamed, sautéed or soup
Seasonal availability: From January to March and from November to December

Pink Snapper (Opakapaka)

Pink Snapper (Pristipomoides filamentosus) is also known as Opakapaka in Hawaii. When properly cared for, opakapaka has a long shelf life. It has a clear, light pink flesh with a delicate flavor that has earned it the reputation as Hawaii’s premium snapper. Fish caught during the winter months tend to have a higher fat content than those caught in the summer, and opakapaka yields the best sashimi during the winter. Opakapaka can be consumed raw (sashimi), baked, steamed, poached, sautéed or soup.
Seasonal availability: From January to February and from October to December

Blue-Green Snapper (Uku)

Blue-green snapper (Aprion virescens) is also known as uku in Hawaii. Like other Hawaiian snappers, uku has clear, translucent pink flesh that is delicately flavored, moist and firm. Uku can be consumed raw (sashimi), baked, steamed, sautéed or soup.
Seasonal availability: From April to July