Onaga is one of Hawaii’s fish better known by its Japanese name than by its Hawaiian name, ula`ula koae. It is also called ruby snapper or scarlet snapper, due to it’s brilliant red color.  

Texture: Soft & Moist
Flavor: Delicate
Suggested Preparations: Raw (sashimi), Baked, Steamed, Sautéed, Soup

Hawaii’s residents have a strong culturally-oriented demand for long tail red snapper for ceremonial occasions such as the New Year’s season and weddings, when onaga sashimi is traditionally served.

  Ehu also knows as: Short Tail Red Snapper, Striped Red Snapper  The Ehu is a great alternative to more expensive Snappers (Onaga) and Sea Bass. 

Texture: Flaky & White

Flavor: Light & Sweet 

 Suggested Preparations:  With incredible sweetness and a paperwhite appearance in cooking, the species have a beautiful plate presentation;  Ceviche, Sushi, Saute, Pan Roast, Broiled.  

 Gindai, or Oblique-banded Snapper, is named after its four oblique orange or yellow bars on its side. Gindai is the Japanese name for this fish, meaning “gold snapper” likely because of its golden yellow bars. It is one of Hawai’I’s “deep seven” bottomfish species, and ranges from the Indian to Pacific Ocean. 

Texture: Soft & Moist with flakey sweet flesh Flavor: Delicate, mild, sweet taste

 Suggested Preparations: Gindai is most commonly grilled, fried, baked, steamed or sauteed.

 Ono is a Hawaiian word meaning “good to eat.” It is commonly known as wahoo and is a close relative of the king mackerel. 

Texture: Flaky & Delicate 

Flavor: Mild 

Suggested Preparations: Grilled, Broiled, Blackened, Sautéed, Poached, Tempura-good cooking method for “lean fish” Versatile using cooking methods suitable for “lean” fish (those with low fat content), so that the flesh does not dry out when cooked like poaching. The shelf life of fresh ono is relatively short.  

  Mongchong is known by other names like  Pomfret, and mukau (Hawaiian). It is distinguished by the forked shape of its fins and large scales. It is a deep-water fish that is brought into local ports by longline and bottom-fishing boats. Mongchong is called the “Utopia Fish” by Japanese longline fishermen.

Texture: Tender & Flaky

Flavor: Simple Flavor, almost sweet

Suggested Preparations:  Mongchong is perfect for barbecues, poached, sautéed, baked, and tempura. 

 Kalekale is one of those great surprises that show up from time to time. When available it can represent one of the best Snapper characteristics in the culinary world. Extremely light and moist. It is almost indistinguishable from Opakapaka except for the firmness and eye colorations.

Texture: Extremely light and moist

Flavor: Light, clean, sweet, moist

Suggested Preparations:   Saute, Poach, Steam, Sashimi 

 In Hawaii, “ahi” refers to two species, the yellowfin tuna and the bigeye tuna. It has a slimmer profile than the bigeye tuna, with distinctive soft dorsal and anal fins and finlets are bright yellow. The dorsal and anal fins tend to lengthen with age. Smaller yellowfin are also called “shibi” in Hawaii. 

Texture: Firm
Flavor: Mild
Suggested Preparations: Raw (sashimi, sushi, poke), Seared, Grilled, Broiled, Sautéed, Dried
A preferred species for sashimi. Also excellent for grilling and in seared or “blackened” fish preparations. Its mild flavor and firm texture adapts well to numerous preparations.

 Hapu`upu`u, commonly called Hawaiian sea bass or grouper, is only known to occur in the Hawaiian Islands and at seamounts just northwest of Hawaii. Groupers are able to change skin colors to blend into their natural habitat, and the hapu`upu`u is no exception. Most hapu`upu`u seen in the market are black, but fish captured in certain locations may be brownish or reddish. 

Texture: Delicate
Flavor: Mild
Suggested Preparations: Steamed, Baked, Poached, Deep-Fried, Soup

In Hawaii, steaming is a favorite method of preparing hapu`upu`u, especially small fish.

  Opakapaka is also known as the Hawaiian pink snapper, although its skin is light brown. Found at depths between 180 and 600 feet, fish caught over hard bottoms have brighter skin colors than those caught over soft bottoms. 

Texture: Firm
Flavor: Delicate
Suggested Preparations: Raw (sashimi), Baked, Steamed, Poached, Sautéed, Soup

In Hawaii, smaller-sized fish is often prepared whole by steaming or baking. Also for soup and sashimi. Opakapaka fillets are well suited for an array of preparations, including baking, poaching and sauteing.