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. For less discriminating consumers, the two species are interchangeable.

Fish landed in Hawaii range from 20 to over 200 pounds. Smaller fish are usually caught around fish aggregation buoys and over seamounts. The large fish are usually caught in deep open ocean waters. They are preferred for their typically higher fat content and greater yields.

Texture: Firm
Flavor: Mild
Suggested Preparations: Grill, Broil, Sauté, Raw (sashimi, sushi, poke)

One of the preferred species for the preparation for sashimi. With a high fat content, it is also among the most desirable species for grilling.

Yellowfin tuna has flesh coloration that ranges from pink in small fish to deep red in large fish. Large fish have greater potential to have a higher fat content than smaller fish, a desirable attribute for raw fish products, as well as for searing and broiling.

Fish landed in Hawaii range from 3 to well over 200 pounds. Smaller fish are usually caught around fish aggregation buoys and over seamounts. The large fish (over 100 pounds) are usually caught in deep open ocean waters. They are preferred for their typically higher fat content and greater yields.

Texture: Firm
Flavor: Mild
Suggested Preparations: Raw (sashimi, sushi, poke), Seared, Grilled, Broiled, Sautéed, Dried

A preferred species for sashimi. Also excellent for grilling and in seared or “blackened” fish preparations. Its mild flavor and firm texture adapts well to numerous preperations.

Commonly called tombo ahi in Hawaii. “Tombo” means dragonfly in Japanese and refers to the very long pectoral fins of the albacore that can equal as much as 30% of the total length.

Depending on size, its flesh ranges from whitish-pink to deep pink in color. It’s the lightest and mildest in flavor of all Hawaii’s tunas. It is suitable for many different preparations. As raw fish, it is softer than the other tunas and is, therefore, more difficult to prepare as sashimi.

Fish caught in the vicinity of the Hawaiian Islands are large adults (40 to 80 pounds in weight). Hawaii albacore in excess of 50 pounds are preferred. They have a greater yield and more attractive pink color. Smaller albacore less than 20 lbs are sometimes landed in Hawaii that have pale color, but have a rich flavor due to a high fish oil content.

Texture: Firm
Flavor: Moderate to Rich
Suggested Preparations: Raw (sashimi, sushi, poke, ceviche), Seared, Broiled, Baked, Sautéed, Dried, Smoked, Tempura

Good quality aku meat is deep red in color. Smaller fish are lighter red in color. Aku has the most pronounced taste of all of Hawaii’s tunas. It is the preferred species for many ethnic dishes, especially poke (Hawaiian-style raw fish) and tataki (Japanese-style seared fish). Many consumers in Hawaii prefer sashimi prepared from large aku to that from ahi.

Fish caught in the vicinity of the Hawaiian Islands range from 4 to 30 pounds in weight. During peak season, larger fish (16 to 30 pounds) known locally as “otaru”, move into Hawaiian waters. These larger fish prized by aku lovers offer a greater yield, deeper red color and a higher fat content.

Texture: Firm
Flavor: Rich
Suggested Preparations: Raw (sashimi, poke), Seared (tataki), Broiled, Fried, Sautéed, Dried

Swordfish caught in Hawaiian waters are between 10 and 600 pounds with most weighing in at 100 to 300 pounds.

Hawaii is the major source of domestic swordfish in America. Hawaii swordfish is superior in quality and is preferred over foreign imports by U.S. customers who have high standards. Most of the catch is flown to key markets on the East Coast, where it brings a premium price. All of Hawaii’s swordfish are landed, marketed fresh and sold at the Honolulu fish auction, where most wholesalers acquire their fish for local, domestic and export sales.

Swordfish flesh may vary from pale to pinkish, probably depending on diet prior to capture. In either case, good quality is indicated by red blood lines bordering the loin or fillet. Its flavor is mild.

Texture: Firm
Flavor: Mild
Suggested Preparations: Grilled, Broiled, Raw, Ideal for grilling

Shortbill spearfish are commonly known as Hebi in Hawaii. Its dorsal fin is shorter than that of other billfish species, and its bill is very short in comparison. Hebi caught in Hawaiian waters are usually between 20 and 40 pounds in weight.

Hebi has white to pink colored flesh that is somewhat softer than that of Nairagi or Kajiki. Its flavor is mild (although more pronounced than ahi). It is one of several species of billfish, which are suitable for grilled or broiled “catch of the day” menu items in restaurants.

Texture: Softer than Nairagi and Kajiki
Flavor: Mild
Suggested Preparations: Broiled, Grilled, Sautéed, Raw (poke)

Built like a torpedo, these wahoo are fast swimmers. Ono rarely school, but groups are often found around fish aggregation buoys. Surface catches indicate that ono associate with banks, pinnacles and flotsam. However, longline catches suggest that this species is also widely distributed in the open ocean.

Ono may grow to more than 100 pounds in weight, but the usual size of the fish caught in Hawaii is 8 to 30 pounds. Among sport fishermen, it’s a popular light-tackle gamefish. Ono in Hawaii are caught by trollers and longliners.

Texture: Flaky & Delicate
Flavor: Mild
Suggested Preparations: Grilled, Broiled, Blackened, Sautéed, Poached, Tempura-good cooking method for “lean fish”.

Mahimahi is thin-skinned with firm, light pink flesh. It has a delicate flavor that is almost sweet. Hawaii’s Mahimahi is a highly-regarded product which is best eaten when fresh. Local Mahimahi is superior in quality to the available substitutes — lower-priced fresh mahimahi from Latin America and imported frozen fillets from Taiwan and Latin America.

The supply of locally caught Mahimahi is limited and seasonal considering the high demand for this species. Most of the fish are between 8 and 25 pounds, but larger fish are caught by trollers. Mahimahi over 15 pounds in body weight is the preferred market size. Commercial Mahimahi landings in Hawaii are made by trollers and longliners.

Texture: Firm
Flavor: Mild & Sweet
Suggested Preparations: Grilled, Broiled, Sautéed, Tempura

An opah or moonfish 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 pales to a pink color. The fish’s cheeks yield dark red flesh. These types of flesh all cook to a white color.

Opah landed in Hawaii range from 60 to over 200 pounds in weight. A pelagic wandering species, it is often found in the company of tunas and billfish. All of the opah landed in Hawaii are caught by longlining. Almost all opah sold in the U.S. market are from Hawaii.

Texture: Firm
Flavor: Rich
Suggested Preparations: Raw (sashimi), Broiled, Baked, Sautéed, Steamed, Smoked

Monchong has a highly transparent, clear, white flesh with pinkish tones. It is firm in texture and moderate in flavor. It has a high oil content and good shelf life.

Monchong are landed and marketed fresh, sold at the Honolulu fish auction. Restaurants are the primary customers for monchong in Hawaii and the rest of the U.S.

Texture: Firm
Flavor: Moderate
Suggested Preparations: Grilled, Broiled, Baked, Sautéed

Onaga is one of Hawaii’s fish better known by its Japanese name than by its Hawaiian name, ula`ula koae. It is also called ruby snapper or scarlet snapper, due to it’s brilliant red color. Onaga have a unique profile with distinctive caudal fins that end in long, slender points.

Onaga has clear, light pink flesh similar to that of the opakapaka but somewhat softer and moister. Fish caught during the winter months seem to have a higher fat content than those caught in the summer; hence onaga yield the best sashimi during the winter season.

Most of the onaga caught off the Hawaiian Islands range in size from 1 to 18 pounds. Harvested exclusively with vertical hook-and-line gear, this bottomfish is caught in deep waters at 600-1000 feet.

Texture: Soft & Moist
Flavor: Delicate
Suggested Preparations: Raw (sashimi), Baked, Steamed, Sautéed, Soup

Opakapaka is also known as the Hawaiian pink snapper, although its skin is light brown. Found at depths between 180 and 600 feet, fish caught over hard bottoms have brighter skin colors than those caught over soft bottoms.

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 range in size from 1 to 18 pounds. It grows larger in the Hawaiian Islands than anywhere else in the South Pacific. Opakapaka are harvested exclusively with vertical hook-and-line gear.

Texture: Firm
Flavor: Delicate
Suggested Preparations: Raw (sashimi), Baked, Steamed, Poached, Sautéed, Soup

Uku is commonly known as the Hawaii blue-green snapper.

This fish shares many of the same qualities that have given opakapaka and onaga their reputations as outstanding table fish. Like other Hawaii snappers, uku has clear, translucent pink flesh that is delicately flavored, moist, and firm.

Uku caught in the summer season is often rich in healthy fish oils and excellent as sashimi.

Most of the uku catch is between 4 and 18 lb round weight. Uku less than 1-2 lb or over 30 lb are rarely caught. Line-caught, mostly with vertical hook-and-line gear, this bottomfish is caught in shallower waters no deeper than 360 feet.

Texture: Firm & Moist
Flavor: Delicate
Suggested Preparations: Raw (sashimi), Baked, Steamed, Sautéed, Soup

Hapu`upu`u, commonly called Hawaiian sea bass or grouper, is only known to occur in the Hawaiian Islands and at seamounts just northwest of Hawaii. Groupers are able to change skin colors to blend into their natural habitat, and the hapu`upu`u is no exception. Most hapu`upu`u seen in the market are black, but fish captured in certain locations may be brownish or reddish.

Hapu`upu`u is noted for its clear white flesh that is almost as delicate in taste as that of Hawaii’s deepwater snappers.

It is a deepwater bottomfish usually caught at between 300 and 900 feet. In general, larger fish are caught at greater depths. Most of the hapu`upu`u caught off the main Hawaiian Islands are from 5 to 10 pounds in size, whereas the waters around the Northwestern Hawaiian Islands yield fish mostly in the 10 to 30 pound size range.

Texture: Delicate
Flavor: Mild
Suggested Preparations: Steamed, Baked, Poached, Deep-Fried, Soup