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Hawaiian Seafood and Fish
A guide to Hawaiian fish most frequently
used for cooking. Incudes Ahi, Aku,
Mahimahi, Opakapaka, Hapuupuu, Uku, and more.
Hapuupuu
Common Name: Grouper, Sea Bass
Hawaiian Name: Hapuupuu
Species: Epinephelus quernus
Photos (none yet)
Notes: Has a white flesh
that is almost as delicate in taste
as Hawaiian snapper. It is often
served steamed and in sweet and sour fish
head soup. Also baked, poached,
deep fried in batter,and sometimes
served raw.
Mahimahi
Common Name: Dolphinfish, Dorado
Hawaiian Name: Mahimahi
Species: Coryphaena hippurus
Photos (none yet)
Notes: A thin skinned fish with
a firm and light pink flesh. It
has a delecate sweetish flavor.
Probably the most well-known Hawaiian
fish among the tourists who visit the islands.
Mukau
Common Name: Monchong, Bigscale, Sickle Pomfret
Hawaiian Name: Mukau
Species: Taractichthys steindachneri
Photos (none yet)
Notes: Flesh is firm and white
with some pink coloring and a moderately
strong flavor. It's high fat content
makes it very suitable for grilling,
but it is also served broiled, sauted,
baked.
Ono Malani
Common Name: Wahoo, Kingkfish
Hawaiian Name: Ono Malani
Species: Acanthocybium solandri
Photos (none yet)
Notes: Often served poached because
of its low fat content. Has a delicate
flakey texture.
Opah
Common Name: Moonfish
Hawaiian Name: Opah
Species: Lampris regius
Photos (none yet)
Notes: Has a large grained, fatty, flesh
that is often broiled, used to make
sashimi, and sometimes smoked.
Snapper
Opakapaka
Common Name: Crimson Snapper
Hawaiian Name: Opakapaka
Species: Pristipomoides filamentosus
Photos (none yet)
Notes: Has a delicate flavor and
a firm, light pink flesh. Often
prepared steamed or baked with the
head left on. Also used for
sashimi and fish head soup, and
the fillets are usually served baked,
poached, or sauted.
Uku
Common Name: Snapper, Jobfish, Green Jobfish
Hawaiian Name: Ukupalu (Uku)
Species: Aprion virescens
Photos (none yet)
Notes: Has a pale pink flesh
that has a somehwhat more pronounced
flavor then opakapaka. Often
served baked, broiled, sauted, or steamed.
Ulaula Koae
Common Name: Onaga, Yellowstripe, Longtail, or Ruby Snapper
Hawaiian Name: Ulaula koae
Species: Etelis coruscans
Photos (none yet)
Notes: Has a light pink flesh
that is slightly softer and more
moist then opakapaka. Traditionally
used for sashimi on ceremonial occasions.
Also can be steamed or baked,
and used to make fish soup and sashimi,
Billfish
A'u
Common Name: Hebi, Shortbill Spearfish, Shortnose Spearfish
Hawaiian Name: A'u
Species: Tetrapturus angustirostris
Photos (none yet)
Notes: Flavor is mild, however it is
stronger then Ahi. Usually served grilled.
A'u ki
Common Name: Pacific Blue Marlin, Kajiki, Sailfish, Spikefish
Hawaiian Name: A'u ki (A'u)
Species: Makaira nigricans
Photos
Notes: Has a firm flesh and a mild flavor
that is somewhat stronger then Ahi. It is
most frequently served grilled, but it is
sometimes also used for Sashimi.
A`u ku
Common Name: Broadbill Swordfish
Hawaiian Name: A`u ku (A`u)
Species: Xiphias gladius
Photos
Notes: A firm textured fish that has
a mild flavor except in the area just under
the skin. Restaurants usually serve it
grilled, it is sometimes used for sashimi and other
raw fish dishes in Japan and Hawaii.
Nairagi A`u
Common Name: Striped Marlin, Barred Marlin, Spearfish
Hawaiian Name: Nairagi A`u (A'u)
Species: Tetrapturus audax
Photos
Notes: Considered by many to be the best
marlin for cooking because it is very tender.
Flesh is light pink to orange red.
It is served grilled, in raw fish dishes,
cold seafood dishes, and sometimes it is
smoked.
Tuna
Ahi
Common Name: Yellowfin Tuna (aka Albacore)
Hawaiian Name: Ahi
Species: Thunnus albacares
Photos
Notes: Often used in raw fish dishes
such as sashimi or served grilled,
especially in blackened Cajun fish recipes.
Ahi po o nui
Common Name: Bigeye Tuna
Hawaiian Name: Ahi po o nui (Ahi)
Species: Thunnus obesus
Photos (none yet)
Notes: Flesh has a reddish pink color.
Often used for sashimi. High fat content
makes it suitable for grilling.
Ahipalaha
Common Names: Albacore, Longfinned Tuna
Hawaiian Name: Ahipalaha (aka Tombo Ahi)
Species: Thunnus alalunga
Photos
Notes: Flesh is deep pink in larger fish
and whitish pink in smaller fish.
Frequently served grilled. It is
softer then ahi and aku, so it is
not as easy to slice it into sashimi.
Aku
Common Names: Skipjack Tuna, Ocean Bonito, Lesser Tuna
Hawaiian Name: Aku
Species: Katsuwonus pelamis
Photos
Notes: Firm flesh with a deep red color. Stronger
flavored then ahi or au. Sometimes served sauted
or grilled, but because of its strong taste, it is
often used to make poke or dried aku.
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