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Ahi - Yellow Fin
Tuna |
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Ahi is the Hawaiian name for both the "Bigeye" and "Yellowfin"
tuna. Yellowfin gets its name from its long, bright yellow
fins and you can guess how the Bigeye got its name.
Yellowfin is also called "Allison" Tuna and in Japanese it's
"Shibi." Ahi can weigh from 3 pounds to over 200 pounds.
Yellowfin that weighs over 100 pounds are preferred in the
market place as the larger fish have a greater yield and a
higher fat content. Ahi has a deep, rich red color which
turns to white after cooking. Ahi is suitable for broiling,
sautéing, baking, and most often prepared raw as Sashimi
here in Hawaii. Ahi is divided into two grades; "Fry Ahi" or
#2 grade and "Sashimi Ahi" or #1 grade. Sashimi grade has a
higher fat content and a deeper red color, which is required
for the raw preparation and commands a premium price. |
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Mahamahi - Dolphin
Fish |
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Mahimahi (Coryphaena hippurus) is commonly known as dolphin
(the fish, not the mammal,) dolphinfish, or dorado. In the
water its colors are brilliant blue and silver dappled with
yellow, these fade once they’re caught. Most of the fish are
between 8 and 25 pounds. Hawaii’s Mahimahi is a highly
regarded product which is best eaten when fresh. Local
Mahimahi is superior in quality to the other available
substitutes. Many visitors were first introduced to Hawaii’s
fish species with Mahimahi. The popularity of fresh Mahimahi
in the visitor industry has created a steady demand and
consistently good prices. Mahimahi is thin-skinned with
firm, light-pink flesh. It has a delicate flavor that is
almost sweet. Mahimahi is ideal for a variety of
preparations and care should be taken not to overcook this
fish. It is a true favorite among seafood lovers world wide. |
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Ono - Wahoo |
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Ono (Acanthocybium solandri), commonly known as Wahoo, is a
close relative of the king mackerel. Ono may grow to more
than 100 pounds, but the usual size of the fish caught in
Hawaii is 8 to 30 pounds. Ono is a Hawaiian word meaning
"good to eat." The Ono was said by the ancient Hawaiians to
be the parent of the Opelu, a mackerel scad of great
importance to the subsistence of the early Hawaiians. Ono
flesh is whiter, flakier, and has a more sweet and delicate
texture than the meat of other fast-swimming, pelagic
species. It is a lean fish (those with low fat content), so
suitable cooking methods for "lean" fish are recommended so
that the flesh does not dry out, such as poaching. Ono has
gained popularity in restaurants in recent years as it often
keeps company with Mahimahi as a popular entrée. |
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Lehi - Silver Mouth
Snapper |
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This Silver-Mouth Snapper is similar in looks to the
Opakapaka with the exception of the tuna-like mouth. These
are strong snappers that move around ledges and pinnacles in
search of food. The fillets are pink and the flavor of the
Lehi is slightly stronger than their cousins’ the Onaga
(Long-Tail Red Snapper) and the Opakapaka (Pink Snapper).
The Lehi Snapper is a delicious fish and can be sautéed,
broiled, baked, or eaten raw. |
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Onaga - Ruby or Long
Tail Red Snapper |
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Onaga (Etelis coruscans) is one of Hawaii’s fish better
known by its Hawaiian name which is Ula`ula, which is
Hawaiian for red. It is also
called ruby snapper or long-tail red snapper. Most of the
Onaga caught off the Hawaii shoreline range in size from 1
to 18 pounds. Onaga is filleted to supply the growing demand
for Hawaii-caught snappers in up-scale restaurants. The
average yield of fillet from a whole fish is about 45%,
however, restaurant buyers often request whole fish for
display and to prolong the shelf life of their Onaga
purchases. Onaga has clear, light pink flesh similar to that
of the Opakapaka. Onaga has a delicate flavor which is
enjoyed when served raw (sashimi style), or when baked or
steamed. Fish caught during the winter months seem to have a
higher fat content than those caught in the summer months,
hence, Onaga yield the best sashimi during the winter
season. Hawaii’s residents have a strong culturally-oriented
demand for red snappers for ceremonial occasions such as the
New Year’s season and weddings, when Onaga sashimi is
traditionally served. Small Onaga (less than 5 pounds) are
often prepared in Hawaii by steaming the fish with the head
on. They are also popular for making soup. |
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Opakapaka - Pink
Snapper |
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Pink snapper or Hawaiian pink snapper, as it is commonly
called - has light brown to bright colored skin; however the
flesh is a clear, light pink, hence, the name. Most
Opakapaka taken in waters around the inhabited Hawaiian
islands weigh from one to five pounds. As you go out to the
deeper waters surrounding the north-western uninhabited
islands, the sizes range from three to twelve pounds. Most
Opakapaka are landed during the winter months, however the
deep-water snapper is caught all year long. Opakapaka is
considered a prestige fish in most high-end restaurants. The
smaller Opakapaka (one to two pounds) are sold to the local
market whole, while the larger ones are primarily marketed
to restaurants and are usually sold filleted, skin-on,
allowing chefs to verify that the fish is true Opakapaka.
Opakapaka fillets are particularly well suited to baking,
poaching, and sautéing. |
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Ulua - Pompano |
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Also known as Pompano or, when under 12 pounds, as Papio.
Ulua can be caught by rod and reel from shore and are the
most sought after inshore fish in Hawaii. Ulua is
mouthwatering when breaded and grilled and topped with fresh
lemon butter. |
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