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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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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Related Links
Dining in Hawaii - Main Menu
Islands of Hawaii
Hawaii for Visitors
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