Let’s talk story
As a chef and food service professional for over 30 years, one thing has never changed: my belief that the best meals start with the best ingredients — ingredients you can trace back to their source, grown or caught by people who care.
Through longtime friendships, I was introduced to a group of traditional Hawaiian fishermen — generational fishing families who live with deep respect for the ocean and its rhythms. Their approach to fishing isn’t just about catching volume — it’s about stewardship. It’s about preserving a way of life rooted in balance, sustainability, and pride.
These fishermen use handline techniques passed down for generations. They go out in small vessels and target each Ahi one fish at a time, no nets, no waste. It’s meticulous and intentional. It’s the reason their fish is some of the finest in the world.
For me, this connection to Hawaii — to the fish, the families, and the ocean itself — struck a chord. It reminded me of my own upbringing and my belief in honoring the food we serve. That’s what Bigeye Supply is all about: a direct bridge between these hardworking fishermen and chefs, markets, and restaurants across the mainland.
We’re not just selling fish. We’re sharing a tradition — fresh, responsible, and sustainable.
Greg Breeback- Founder, Bigeye Supply
the fishermen
Bigeye Supply was founded on a simple belief: that the Hawaiian fishermen we work with deserve immense recognition, just as much as the fish they catch.
On Hawaii’s Big Island, our fish come directly from skilled, small boat handline fishermen who practice time honored methods rooted in centuries of Hawaiian tradition. These aren’t industrial operations—they’re families who make their living out of deep respect for the ocean and its biodiversity.
These crews often fish nearshore around recognized tuna aggregation areas—places known as ahi koa—deploying single baited lines and chum bags to attract yellowfin and bigeye tuna. Some go further offshore, fishing near seamounts or floating weather buoys, using the ika‑shibi (night) and palu ahi (day) handline methods.
This way of fishing blends acute knowledge of ocean conditions with patience and precision. A crew might spend hours working vertical lines over deep water, reading currents, waves, and depth, waiting for the right moment to strike. It’s not just fishing—it’s art.
These local fishermen embody the values we share: intergenerational knowledge passed down through families, a commitment to low-waste methods, and a sense of stewardship that honors both the ocean and the community.