SEAFOOD

Very good. Moderate Flavor and Texture is is mild. Hebi has amber-colored flesh that is somewhat softer than that of nairagi or kajiki. Its flavor is mild (although more pronounced than ahi), and some say a little nutty and "chicken-like". Au, is one of Hawaii’s best kept secrets, also known as the Short Bill Spearfish, Au is the secret ingredient in many award winning Poke recipes.  Au is perfect for any crudo application, including cevice, carpaccio, tartare or seared. Clean modest flavors will be enjoyed by even the most timid of diners. When cooked, it is most commonly grilled, but broiling and saute are also quite popular. Marketed frozen and prepared as fish cakes and sashimi in Japan. Also commonly prepared as sausages.

Nairagi is considered the finest-eating of all marlin species because of its tender flesh. The natural color varies from light pink to rich orange-red, depending on where the fish is caught and it's diet. Nairagi is frequently used in raw fish preparations (Sush, Sashimi and Hawaiian Capraccio). A highly desired fish at Sushi bars that for sure! Tender nairagi is also commonly used in cold seafood dishes and salads, as well as well as baked, grilled and utilized in gourmet smoked fish products.

Kajiki has firm flesh with a mild flavor (although somewhat more pronounced than the flavor of ahi). Flesh color in kajiki is amber, although it varies somewhat from fish to fish. Kajiki is the all time classic grilling fish, and the meat cooks to a clean white color and makes an ideal plate presentation. Flesh with high fat content has a naturally lacquered appearance. This fish is best grilled, but other cooking methods (like baking, frying & smoking)) work very well too. The Sashimi qualities offer a smooth tuna like flavor and a candy texture that can be used in poke, tartar, or simply sliced. So, Blue Marlin are highly prized in Japan for sashimi, but in Hawaii, kajiki is quite commonly prepared as a traditional Poke recipe.

Pretty good, especially the small ones under 200lbs. Nutritional Facts by Serving Size: 100g / 3.5oz (raw)

It has a brilliant white and fabulous rich buttery flavor with a sultry texture, so much so that some say it is the most enjoyable fish they have ever eaten. This exotic sashimi-grade fish is very rich in oil content and texture, and comparable to the fattiest of Tuna. When cooked, it takes flavors well but due to its high fat content it is best with preparations such as marinades, rubs, fruit salsas, etc which are not “heavy” or creamy. In the raw as sushi, Walu is often deceptively marketed on menus as “white tuna”, “super-white tuna”, “white fish”, “oil fish”, or “bincyo”. When cooked, it takes flavors well but due to its high fat content it is best with preparations such as marinades, rubs, fruit salsas, etc which are not “heavy” or creamy. Cooked or in the raw, Walu is a absolutely a Hawaiian delicacy.

One of the very best fish to eat. The flesh of swordfish may vary from pale to pinkish, probably depending on diet prior to capture. In either case, good quality is indicated by red blood lines (i.e., blood meat) bordering the loin or fillet. Swordfish has a firm texture. When cooked, the flesh is tender, most from the oils and very mild in taste, except for the rind area just under the skin. All Swordfish turn beige in color after cooking.Swordfish can vary greatly in fat content: fish landed in Hawaii are considered to be comparable in fat content to swordfish from the middle Atlantic region of the U.S.A., where much of the domestic supply originates. Fat content is a more important determinant of swordfish quality and market value in Japan than in the U.S.A. When sword has a clean, slight pink hue and buttery moisture like this, you can refer to it as ‘Shutome’ which is the Japanese name for sashimi grade sword. Because of the mild taste and richness of oils, this fish is deal for grilling, and is therefore in high demand from restaurants and retail markets across the U.S.A., especially along the east coast. Swordfish is one of many species prepared as sashimi in Japan, and its use in raw fish dishes is increasing in Hawaii.

Hawaiian Wahoo is also called Ono which means 'good to eat/ deliciious' in local Hawaiian Pidgin language. It is both delicious and good for you. This fish is noted for its sweet and buttery, firm, yet smooth and silky texture. The raw flesh is creamy white in color, however, when cooked the ono turns snow white and maintains its silky kind texture. Ono is also great for grilling or searing, but is also fantastic baked, broiled or fried.. It’s beautiful and clean, jewel like appearance is known to convert many non- fish eaters.

Hawaiian Mahimahi is regarded as some of the highest quality in the world with fish over 15 pounds in size being preferred. Their flesh is white, firm, sweeter than Ono, and delicious when saut'ed, baked, broiled, or fried. Mahimahi is one Hawaii's most well-known and popular fish! Genuine Hawaiian Mahimahi tastes like a vacation in the islands with its delicate, almost sweet flavor. Not to be confused with Mahimahi from other locations, Hawaiian Mahimahi is naturally juicy. The meat is fluffy and full of natural oil from living in the Hawaiian sea. HawaiianSeafood.com Mahimahi is selected with a low water content and thick body size with very mature oil content. Freshness is the real key; our Mahimahi are caught only hours before the boats land! Mahimahi is best enjoyed when fresh and can be prepared many ways, but care must be taken to not overcook the fish.

One of the best. Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories 130 Fat Calories 10 Total Fat 1g Saturated Fat 0g Cholesterol 40mg Sodium 90mg Protein 30g Omega-3 350mg

Excellent. Meat is highly prized and processed into sashimi in Japan. Marketed mainly canned or frozen, but also sold fresh Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fact Value Fat Calories 15 Total Fat 2g Saturated Fat Fact Value - .5g Cholesterol 45mg Sodium 70mg Protein 27g

Excellent. Good food fish (Ref. 9626) and a valued game fish; marketed fresh and salted or dried; also frozen and used for sashimi Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Amberjack has pale pink flesh with firm, large flakes and a sweet flavor. Hiramasa is a sashimi grade farmed Amberjack which has a higher fat content, firmer texture and cleaner flavor than wild Yellowtail Kingfish (Amberjack). Amberjack is Good fish for eating and grilling.

While smaller in size than ahi, the albacore tuna we catch in Hawaii are still larger in comparison to those caught off the west coast.  The flesh is usually light in color and mild in flavor.  Depending on the time of year and where the fleet if fishing, Hawaiian Seafoofd offers Tombo in two grades: Pink tombo, which is higher in fat and oil and white Tombo, which is lighter.  We can assure you that our Tombo will make an excellent sashimi offering and is fully up for whatever preparations you may have in mind. Tombo ahi has flesh that varies from whitish-pink in smaller fish to deep pink in larger fish. Larger tombo ahi have a greater fat content than smaller fish, and this is a desirable attribute for raw fish products, as well as for broiling. As raw fish, tombo is softer than other ahi or aku and, hence, more difficult to slice into sashimi. Restaurants usually grill tombo ahi, but other cooking methods will work as well. Tombo has a tendency to dry out quickly when cooked, so it is important to avoid overcooking.

Good quality aku has firm flesh that is deep red in color. Flesh color varies with the size of the fish, with smaller fish having a lighter red color than larger fish; hence, larger aku are preferable for raw fish preparations requiring a red flesh. Larger aku have a greater fat content than smaller aku, and this is another desirable attribute for raw fish dishes. Cooking causes the flesh to become lighter in color.

Hawaiian Opah! Opah, also known as moonfish, has a high oil content, even higher than salmon, which makes it perfect for any number of cooking preparations – grilling, baking, sautéing, or a medium sear. You decide! It also works in a ceviche of your choice. Opah has a natural sweet flavor and maintains a firm nature through cooking. Because the oil is sweet and silky, it pairs well with any sweet sauce or dressing. Opah is one of the most fantastic diverse and interesting species in the world. Hawaiian Opah are unique for its bright red and orange meat color. The high fat content in Opah will even trump that of salmon. The meat has 4 different grain textures that range from smooth ahi like to sections of heavy fat laced delight. This fish is also commonly called a "moonfish" and has a very high natural oil content. Opah's high oil content, even higher than salmon, makes it perfect for any number of cooking preparations – grilling, baking, sautéing, or a medium sear. You decide! It also works in a ceviche of your choice. Because the oil is sweet and silky, it pairs well with any sweet sauce or dressing. Opah is one of the most fantastic diverse and interesting species in the world. Hawaiian Opah are unique for its bright red and orange meat color. The high fat content in Opah will even trump that of salmon. The meat has 4 different grain textures that range from smooth ahi like to sections of heavy fat laced delight. Behind the head and along the backbone is an orangish flesh. Toward the belly, the flesh pales to a pink color and is somewhat stringy. The fish’s cheeks yield dark red flesh. These types of flesh all cook to a beautiful white color. Inside the fish’s breastplate is another, smaller section of flesh, comprising a very small percentage of a 100-pound moonfish. A bright ruby red or liver color, this flesh cooks to a brown color and is somewhat stringy and difficult to fillet. The opah’s large-grain flesh is rich and fatty, with a versatility of use that is attractive to restaurants. Opah is used for sashimi, for broiling, and occasionally for smoking.

Pacific Barracuda has a meaty firm texture with large flakes, full flavor, low fat content, and rich in natural oils which makes it great for grilling. The flesh, when raw, is a light tannish color and when it’s cooked it becomes an off-white color. Many say that the meat is a cross between Mahimahi and Sea Bass. This species of fish spoils quickly so you’ll need to keep it well chilled right up to the time of cooking. You should eat your Barracuda within 2 days of purchase. This is a full flavored fish, so it is commonly served and goes well with an equally strong flavored - potent marinade or sauce. Barracuda is a very popular Mediterranean dish where it is stewed.

A very popular sushi. Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Amaebi aka Hawaiian Deep Water Shrimp Amaebi shrimp are the only species of shrimp that are best enjoyed raw and the flavor is described as extremely sweet.  They are mostly red in outward appearance and they are almost always flash frozen within minutes of being caught.  When serving, thaw amaebi immediately in a bowl of salt water.

Monchong has clear, semi-white flesh with pinkish tones, when cooked it become snow white with large flakes. It is firm in texture, medium oil content and possesses a unique buttery, yet sweet moderate flavor. The highly transparent flesh, high oil content and good shelf life makes this versatile fish very attractive for restaurant use. Because of its high oil content, monchong is well suited for grilling but it can also be broiled, sauted, baked, or cut raw and served as sashimi or poke. Monchong has been well received as a white-flesh sashimi, but is rarely used in raw fish dishes in Hawaii. Monchong is less well known as other Hawaiian species, but it is rapidly gaining popularity across the U.S. mainland.  It's an extremely hearty fish and even though they tend to be very deep in the water column, they always come up full of fight and healthy looking.  

Sold mostly fresh and dried salted. Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Excellent, smoked or fresh. Amberjack has pale pink flesh with firm, large flakes and a sweet flavor.  Hiramasa is a sashimi grade farmed Amberjack which has a higher fat content, firmer texture and cleaner flavor than wild Yellowtail Kingfish (Amberjack). Good fish to eat, especially when grilled.

Marketed frozen and eaten steamed, fried, broiled, boiled, microwaved and baked Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

The flesh is mild and creamy semi flaky white flesh, is low in fat content, and as delicate in taste as that of Hawaii's Deep Sea Snappers.. Marketed fresh and eaten fried, broiled and baked. Smaller Hapu'upu'u (1-5 pounds) are a favorite in Chinese restaurants while the larger fish are typically filleted and distributed to be cooked in a variety of ways. It can also be portioned to be served raw as ceviche. Sadly, most Sea Bass caught these days are too small to be worthwhile. Steaming is a favorite method of preparing hapu‘upu‘u, especially small fish, in Hawaii. Hapu‘upu‘u is also used in ethnic restaurants to make sweet-and-sour fish and fish head soup.

Excellent at all sizes. This is an unusual looking yellow striped Snapper. Its fillets are white and flaky, similar to all the Snappers. It is an attractive display fish. This member of the grouper fish family is considered to have the flavor and consistency of the Hawaiian Spiny Lobster. It is excellent for all cooking methods and is available at moderate price levels.

Very good. Delicate White Meat fish

Excellent at all sizes. Also known as the Short Tail Red Snapper, these fish are usually caught feeding near Onaga grounds in 700 to 1000 feet of water. They are sought after for their delicate white fillets that are delicious steamed, baked, broiled or saute'd.

Moderate Flavor and Texture. These are strong snappers that move around ledges and pinnacles in search of food. They look very similar to Opakapaka with the exception of their tuna-like mouths. The fillets are pink and slightly stronger in flavor than their cousins' the Onaga and Opakapaka. Saut'ed, broiled, baked or raw, Lehi Snapper are a delicious fish

Caught in depths of 300 to 500 feet of water, Opakapaka are moist, delicate fish with white fillets that melt in your mouth when saut'ed, baked, steamed, or broiled. Almost no fish flavor and full bodied in texture. Hawaii’s favorite snapper, Opakapaka was specifically caught for the Hawaiian king’s long ago. Its creamy pink translucent texture and buttery sweet flavor also make this the state’s most popular sashimi snapper. Its delicate flavor has gained the opakapaka a reputation as Hawaii’s premium table snapper. Fish caught during the winter months seem to have a higher fat content than those caught in the summer, and opakapaka yields the best sashimi during the winter season. The popularity of opakapaka as a “catch of the day” is not entirely a recent development. Opakapaka was one of the most common fish served in Hawaii’s restaurants prior to World War II. For nearly a century, opakapaka has been the most important bottomfish species in terms of total landed weight and value in Hawaii. The smaller-sized fish harvested off the main Hawaiian Islands are usually what the restaurants and household retail markets in Hawaii desire, where opakapaka is often prepared by steaming or baking fish with the head on. That said, that is primarily due to the size of plate as this fish maintains it's consistency and quality at all sizes. Opakapaka is also used to make sashimi and fish head soup.

Onaga has beautiful pinkish flesh with a creamy texture and mild sweetness, similar to that of the opakapaka but somewhat softer and moister. Onaga has a delicate flavor which is best enjoyed when served raw, (sashimi style) or when baked, steamed, or prepared in a host of other ways. When cooked, Onaga is white with a delicate, sweet flavor and large, moist flakes. One of the absolute best on the planet and definitely wins the most most beautiful snapper award. Considered 0 in Fish Flavor and 0 on texture. This fish very delicate. Onaga have a vivid scarlet color and a long slender tail whose tips may be red or black. The fish’s iris is usually a brilliant red as well. This long-lived species is often served raw as sashimi. In Japanese culture, having Onaga during weddings and New Year’s represents good luck, due to its red color. In Hawaii, small onaga (less than 5 pounds) are often prepared by steaming the fish with the head on. The heads are also popular for making soup. Fish caught during the winter months seem to have a higher fat content than those caught in the summer.

Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Nutritional Facts by Serving Size: 100g / 3.5oz (raw) Calories Fat Calories Total Fat Saturated Fat Cholesterol Sodium Potassium Protein Omega-3

Their flesh is firm and meaty, like swordfish or tuna, however it lacks the mildness of one or the rich flavor of the other. Sailfish is cooked in the same ways as those two fish, though it requires some extra steps. This is a good fish to eat when its smoked, broiled or baked.

Hawaiian Mahimahi is regarded as some of the highest quality in the world with fish over 15 pounds in size being preferred. Their flesh is white, firm, sweeter than Ono, and delicious when saut'ed, baked, broiled, or fried. Mahimahi is one Hawaii's most well-known and popular fish! Genuine Hawaiian Mahimahi tastes like a vacation in the islands with its delicate, almost sweet flavor. Not to be confused with Mahimahi from other locations, Hawaiian Mahimahi is naturally juicy. The meat is fluffy and full of natural oil from living in the Hawaiian sea. HawaiianSeafood.com Mahimahi is selected with a low water content and thick body size with very mature oil content. Freshness is the real key; our Mahimahi are caught only hours before the boats land! Mahimahi is best enjoyed when fresh and can be prepared many ways, but care must be taken to not overcook the fish.

Excellent.

Excellent; less red meat than most Jacks.

Cultured only in Japan. One of the best table fish 'being indeed the salmon of St. Helena'

Marketed mainly fresh, also dried or salted