Tuna
Yellowfin (Yellowfin Ahi)
→ Yellowfin tuna (Thunnus albacares) is also marketed as Yellowfin Ahi in Hawaii. Yellowfin tuna has flesh coloration that ranges from pink in small fish to deep red in large fish. Yellowfin tuna can be grilled, broiled, smoked, sautéed or consumed raw.
Seasonal availability: from April to September
Bigeye (Bigeye Ahi)
→ Bigeye tuna (Thunnus obesus) is also marketed as Bigeye Ahi in Hawaii. A good quality bigeye meat has a reddish-pinkish flesh color. Caught in deeper, cooler water, it typically has a higher fat content than yellowfin and is preferred by sashimi lovers. Bigeye tuna can be grilled, broiled, sautéed or consumed raw.
Seasonal availability: from October to April
Bluefin
→ Bluefin Tuna (Thunnus Thynnus) is one of the largest and fastest of the world’s fishes. The Bluefin Tuna meat happens to be regarded as surpassingly delicious, particularly among sashimi eaters.
Seasonal availability: from May to October
Albacore (Tombo)
→ Albacore Tuna (Thunnus alalonga) is also marketed as Tombo Ahi in Hawaii. Depending on sizem its flesh ranges from whitish-pink to deep pink in color. It’s the lightest and mildest in flavor of all tunas. Albacore can be consumed raw (sashimi, sushi, poke), seared, broiled, baked, sautéed, dried, smoked or tempura.
Seasonal availability: from April to October
Skipjack Tuna (Aku)
→ Skipjack Tuna (Katsuwonus pelamis) is also marketed as aku in Hawaii. A good quality aku meat is deep red in color. Aku has the most pronounced taste of all tunas. Skipjack Tuna can be consumed raw (poke, sashimi), seared, broiled, fried, sautéed or dried.
Seasonal availability: from May to October
Billfish
Shortbill Spearfish (Hebi)
→ Shortbill Spearfish (Tetrapturus angustirostris) are also known as Hebi in Hawaii. Hebi has white to pink colored flesh. Hebi can be broiled, grilled, sautéed or consumed raw (poke).
Seasonal availability: from June to October
Striped Marlin (Nairagi)
→ Striped Marlin (Tetrapturus audax) are also known as Nairagi in Hawaii. Striped Marlin’s flesh varies from light pink to orange-red. Fish with orange-red flesh are particularly desired for the sahimi market. Nairagi can be consumed raw (sashimi, sushi, poke), broiled, grilled, sautéed, smoked, tempura.
Seasonal availability: from February to June and November to December
Broadbill Swordfish (Shutome)
→ Broadbill Swordfish (Xiphias gladius) is also known as Shutome or mekajiki in Hawaii. Broadbill Swordfish flesh vary from pale to pinkish. A good quality flash is indicated by red blood lines bordering the loin or fillet. Shutome flavor is mild and can be grilled, broiled or consumed raw.
Seasonal availability: from January to May
Blue Marlin (Kajiki)
→ Blue Marlin (Makaira nigricans) is also known as Kajiki in Hawaii. Blue Marlin flesh color ranges from white to pink. Flesh with high fat content is suitable for sashimi and other raw fish dishes. Swordfish is good for smoked fish and fishcake.
Seasonal availability: from June to October
Open Ocean
Dolphinfish (Mahimahi)
→ Dolphinfish (Coryphaena hippurus) is also known as Mahimahi in Hawaii. Mahimahi is thin-skinned with firm, light pink flesh. It has a delicate flavor that is almost sweet. The mahimahi can be grilled, broiled, sautéed or tempura.
Seasonal availability: from March to May and from September to November
Wahoo (Ono)
→ Wahoo (Acanthocybium Solandri) is also known as Ono in Hawaii. Wahooo flesh is flaky and delicate. Wahoo can be served grilled, broiled, blackened, sautéed, poached or tempura.
Seasonal availability: from May to October
Opah (Moonfish)
→ Opah or Moonfish (Lampris regius) is one of the most colorful fish species available in Hawaii. An Opah has three types of flesh, each a different color. Behind the head and along the backbone is an attractive orange colored flesh. Toward the belly, the flesh is pales to a pink color. The fish’s cheeks yield dark red flesh. These types of flesh all cook to a white color. Opah flesh is firm and rich in flavor. Opah can be consumed raw (sashimi), broiled, baked, sautéed, steamed or smoked.
Seasonal availability: from April to August
Sickle Pomfret (Monchong)
→ Sickle Pomfret (Taractichthys steindachneri) is also known as Monchong in Hawaii. Monchong has a highly transparent, clear, white flesh with pinkish tones. It is firm in texture and moderate in flavor. Monchong can be grilled, broiled, baked or sautéed.
Seasonal availability: All year long
Bottomfish
Grouper or Sea Bass (Hapu’upu’u)
→ Grouper or Sea Bass (Epinephelus quernus) is also known as Hapu’upu’u in Hawaii. Grouper is noted for its clear white flesh and is delicate taste. Grouper can be steamed, baked, paoched, deep-fried or soup.
Seasonal availability: From February to April and from October to December
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
Salmon
Salmon
→ Salmon (salmo salar) as a flesh ranges in color from pink to red to orange with some varieties richer in important omega-3 fatty acids than others. Tender, mild-tasting, and versatile, salmon is easy to cook due to it’s fatty texture that help keep the fish flesh tender and moist.
Origin: Farm Raised: Atlantic Salmon from Scotland, Norway, Faroe Island, Canada, Chile
Scottish Salmon from Scotland
Organic Spring King from Canada