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Mahi-Mahi (dolphinfish, dorado) The most ubiquitous fish in Hawaii and the species best known outside t he islands, it has a sweet, mild flavor and flaky texture. The pink flesh of this lean fish cooks white. Onaga (red snapper)
This delicately flavored fish is a traditional favorite. It is often served raw as sashimi at ceremonial occasions such as weddings and New Year. Opakapaka (Hawaiian pink snapper) Another year-round fish, opakapaka's clear, pink flesh and delicate
texture makes it ones of the most expensive Hawaiian fish.
Shutome (broadbilled swordfish) Commonly compared to the finest cuts of beef, this rich oily fish
with a mild, but distinct flavor, flavor is highly prized. Ahi (yellowfin tuna and bigeye tuna) Ahi is the Hawaiian name for yellowtail and bigeye, the islands' two most popular tunas. Their rich red flesh cooks white and is suitable for almost any preparation technique, including sashimi,
Japanese style raw fish and poke, a traditional Hawaiian raw fish
dish. Ahi is typically graded into two categories. Number 2 or fry
ahi is of lesser quality, but still excellent for cooking. The highest quality ÄÄ the deepest red color and highest fat ÄÄ is number 1 or sashimi grade and is prized for its flavor and texture. Opah (moonfish)
This "good luck fish" was never sold by old-time Hawaiian fishermen, they always gave it away. Opah have four colors of flesh; orange behind the head and along the backbone, pink along the belly, red in the cheeks and a bright ruby red inside the breastplate. Tombo (albacore tuna) Popular for broiling, tombo is the lightest and mildest of the tunas. Care must be taken not to overcook this lean fish.
Simply Seafood Winter 1994
Submitted By DIANE LAZARUS On 01-13-95