Monchong (Sickle pomfret)

Texture: Firm
Flavor: Moderate
Description: This deep water fish has an almost transparent white – pink flesh and is commonly grilled due to its high oil content.

Ono (Wahoo)

Texture: Flaky & delicate
Flavor: Mild
Description: Ono means "delicious" in Hawaiian, and this flaky white fish does not disappoint. "Wahoo" is rumored to be named after "O'ahu" by early European explorers due to its abundance in Hawaiian waters.

Mahimahi

Texture:Firm
Flavor: Mild, moist & sweet
Description: Ideal for a wide variety of preparations, Mahimahi is a white fish, delicate in flavor and one of Hawai'i's most popular fresh catch..

'Opakapaka (Crimson Snapper)

Texture:Firm
Flavor: Delicate & moist
Description: This delicate white fish is caught year-round in Hawai'i, but Opakapaka's peak season is winter. A delicacy when steamed, and often served whole, highly suggested if available. Known as Hawai'i's premier snapper.

Onaga (Red Snapper)

Texture: Soft
Flavor: Delicate & moist
Description: Similar to the Opakapaka, Onaga is a Japanese delicacy traditionally served as
sashimi for New Year's and special occasions. Also delicious steamed, baked, or sautéed.

Opah (Moonfish)

Texture: Firm
Flavor: Rich, juicy, almost creamy flavor
Description: Versatile and popular white fish prepared broiled, baked, sautéed, steamed, and raw
as sashimi.

'Ahi (yellowfin tuna)

Texture: Firm, steak-like
Flavor: Mild
Description: A preferred selection for sashimi, sushi, and poke (Hawaiian seasoned, cubed,
and served raw). Its mild flavor and firm texture adapts well to a variety of preparations. Also enjoy
grilled, broiled, sautéed, and pan seared "blackened" with Cajun spices.