![]() This fish is most common between June and October. It can be eaten raw, as sashimi or sushi, but it also lends itself to other cooking methods, from sauteeing to frying to grilling. Kajiki is the blue marlin, a large fish that can weigh as much as 1,600 pounds. If you find this on a restaurant menu, it may not be cheap, but remember that this fish is rare – you may not get many chances to enjoy it. Most of the ones you will see at the market are black, with clear white flesh that has a delicate taste. This fish is local to Hawaii and doesn’t live anywhere else in the world. In fact, Hawaiians love this fish so much, it is named after the Hawaiian word for “delicious.” Hapu’upu’u This fish tastes similar to the mackeral, though the flavor is more subtle. It is a fast fish and it is difficult to catch, making it a prize catch. OnoĮlsewhere called the Wahoo, Ono is popular in Hawaii. It’s common in restaurants and you should be able to find it without much trouble. Though popular the world round, Hawaiians probably have more experience cooking and eating this fish than any other groups of people. Mahi mahi is another Hawaiian fish to eat, even if you’ve had it at your favorite mainland seafood restaurant. This fish is often grilled or eaten raw, as sashimi, sushi, or poke – the Hawaiian version of ceviche. Here are some of the best types of Hawaiian fish to eat on your next trip to the islands: AhiĪhi is a name that refers to either the Bigeye tuna or yellowfin tuna. Whether you want to eat sushi, sashimi, Hawaiian poke, or an unforgettable seafood entree, Hawaii is the place to do it. Also, many of the meals that you’ll be eating on your vacation could be brand new. And many of these may be unfamiliar to mainlanders. Unfortunately, since it lives on reefs, the species often carries ciguatera and therefore is not a reliable food fish.If you’re looking for types of Hawaiian fish to eat on your next vacation, you might be feeling a little overwhelmed.Īfter all, there are quite a few types of tropical Hawaiian fish. One lovely fish, the roi, or peacock grouper, adapted well. Several times while diving in protected waters of Australia, I have had tame groupers over 6 feet long swim right up to me and pose for some gentle petting.īecause Hawaii is short of groupers, the state brought in several species from Tahiti in the 1950s. Removing most big groupers from a population leaves few males in that area to fertilize eggs.īecause of these factors, groupers are rare or absent from heavily fished areas but conspicuous in protected areas. One is that they eat fish themselves therefore, fish shortages affect them directly.Ī second vulnerability is that large species grow slowly, sometimes taking several years to reach sexual maturity.Īnother factor making groupers susceptible to fishing pressure is their sexual orientation: These fish are sex changers, beginning mature life as females, then later changing to males. Groupers are vulnerable to overfishing for several reasons. In 1989, a 554-pound giant was caught off Kihei, Maui, but this was a highly unusual catch. Hawaii’s other native species, the giant grouper, is now exceedingly rare. Hawaii’s anglers fish for hapu’u by dangling baited lines over the side of the boat in about 300 to 700 feet of water. Its scientific name is Epinephelus quernus.Īdults grow from 2 to 3 feet long and usually swim in deep water. One is the kind mentioned in the above letter, the hapu’u (hapu’upu’u means the young or juvenile of the species), also called the Hawaiian grouper. The grouper family is large, but not many types made it to Hawaii: Only two species are native here. Large groupers have been found with lobsters, stingrays, puffer fish and even sea turtles in their stomachs. When a likely meal gets close, the grouper opens its expandable mouth and inhales, sucking in both water and prey.Īs you might suspect, this action takes place with lightning-strike efficiency. Groupers are bottom fish, lying in wait near the ocean floor to ambush passing fish or invertebrates. Sea bass is the food or menu name for a family of marine fish called groupers. ![]() “In Hong Kong they also call it corupa or dragon fish.”Īt a local Chinese restaurant, I mentioned loong dun. “Sea bass,” he said immediately when I read the name. I called a Hawaii friend who grew up in Hong Kong. Could this fish be the Hawaiian sea bass or grouper which the Hawaiians call hapu’upu’u?” “It is a delicious fish which we eat raw, sashimi style, or cooked with jook (Chinese rice porridge). “WHEN my father was living, he always purchased from the Chinatown fish markets a white-flesh fish pronounced in Cantonese loong dun,” writes a Honolulu reader.
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