7 must-eat fish from Hawaii

7 must-eat fish from Hawaii are opah, ono, mahimahi, ‘opakapaka, ama’ama, aku, and awa – each offering a uniquely Hawaiian taste.

The diverse island waters of Hawaii are home to a bounty of delicious fish. While Hawaii is renowned for its natural beauty above the sea, food enthusiasts also voyage to its shores to savor the fresh catches brought in daily. Both along the coasts and within the vibrant reef systems, the ocean surrounding the Hawaiian islands teems with delectable varieties.

Prized for their melt-in-your-mouth textures and flavors imprinted with the essence of Hawaii, these seven outstanding selections should be at the top of any seafood lover’s agenda during a visit. Whether grilled, baked, or prepared raw, each fish presents a special taste of the islands only found in their native waters. Don’t miss out on savoring the true bounty of Hawaii’s aqua realm – be sure to sample these prime catches during your Aloha State adventure.

Read More about: “The World’s Rarest Fish”

 Ahi (Yellowfin Tuna)

Chief among these highly sought-after seafood is Ahi, also known as Yellowfin Tuna. A powerful swimmer known for its sleek yellowish skin, Ahi possesses a dense flesh that lends itself well to many preparations. When caught fresh from the sea, Ahi can be enjoyed in popular Hawaiian dishes such as poke and sashimi that showcase its fatty yet tender texture. Among the 7 must-eat fish from Hawaii are some delicious catches originating from the island’s coastal waters. 

In poke, small diced cuts of Ahi are marinated in soy sauce, sesame oil, seaweed, and other flavorings then served raw or seared lightly. As for sashimi, thinly sliced morsels of raw Ahi are artfully arranged and enjoyed on their own or with ginger, wasabi, and soy sauce to fully appreciate its melt-in-your-mouth freshness. Whether prepared as a protein in a poke or savored solo as sashimi, Ahi remains a mandatory seafood experience for those seeking to sample the finest culinary offerings found under the Hawaiian sun.

Mahi-Mahi (Dolphinfish)

Another prized fish featured among the 7 must-eat varieties from Hawaii waters is Mahi-Mahi, also known as dolphinfish. With its mild and flaky white flesh, Mahi-Mahi lends itself well to varieties of cooking methods. But two preparations that truly allow diners to appreciate its soft texture include grilling and blackening. Grilling Mahi-Mahi keeps the flakes intact. It takes on a light smoky flavor from the grill without drying out.

Local chefs often grill thick Mahi-Mahi fillets. They serve them with a simple drizzle of olive oil and a sprinkle of sea salt. This lets the fish be the star. Blackening Mahi-Mahi fillets means searing them in a very hot pan. The pan has Cajun seasonings. This creates a flavorful yet not-too-spicy crust on the outside. The crust locks in the fish’s natural juices inside.

Whether grilled or blackened, Hawaiian Mahi-Mahi offers visitors a sweet yet savory seafood option within the must-eat fish from Hawaii.

Ono (Wahoo)

The ono, or wahoo, is a firm, steak-like fish well-suited for Hawaiian-style preparations. An active fish that vigorously fights when caught on the line, the ono reaches lengths over 3 feet and weights over 30 pounds. Fishermen actively chase the ono, known for its fighting ability. Chefs grill or bake the flaky white flesh of the ono, enjoying its mild yet distinctive flavor. 

Often featured in local Hawaiian restaurants, preparations of the ono actively incorporate ingredients like mango salsa or macadamia nuts to highlight the fish’s meaty texture. Due to its catching prowess and suitability for unique island dishes, fishermen and chefs actively pursue the ono both in Hawaiian waters and on dinner plates.

Opakapaka (Pink Snapper)

The Opakapaka fish has a delicate, sweet flavor that bakers and chefs enjoy using. Its flesh lends itself well to baked or sautéed dishes. Its mild taste allows the fish’s flavor to shine through when cooked gently. Chefs bake the fish fillets at a low temperature to keep them moist and flaky. Sautéing the fish over medium heat seals in its natural juices.

Home cooks find Opakapaka easy to prepare for meals due to its thin skin and compact bones. Both amateur and professional bakers appreciate the versatility of this pink-fleshed fish for baking recipes. The delicate sweetness of Opakapaka makes it a great choice for baked casseroles and sautéed entrées.

Monchong (Pomfret)

The monchong is known for its buttery, moist texture. Fishermen catch these fish from the coastlines. They prepare monchong in different ways to enjoy its soft flesh. Steaming and grilling are common preparations that retain the fish’s tender texture. Steaming gently cooks the monchong and allows its natural flavors to shine through. 

Grilling adds a hint of smokiness without drying out the delicate fillet. Both steaming and grilling bring out the buttery and moist qualities of the monchong. Restaurant chefs and home cooks prefer these simple cooking methods that highlight the fish’s premium texture and taste. The moist and flaky meat just flakes off the bone when prepared through steaming or grilling.

 Opah (Moonfish)

The opah, also known as moonfish, has a rich, distinctive flavor that makes it a versatile option for various dishes. With its meaty white flesh, the opah possesses a rich, distinctive flavor, unlike most other fish. Due to its ability to stand up well to many cooking methods without becoming dry or tough, the opah can be. Versatile in various dishes such as being sautéed, baked, broiled, or used in stews and curries.

The chef actively chooses to feature the opah on the menu due to its wonderful taste and adaptability to multiple recipes.

What seafood is common in Hawaii?

Located in the middle of the Pacific Ocean, Hawaii is surrounded by lush ocean waters that actively provide an abundance of fresh seafood. Fishermen actively catch various fish on a daily basis to supply the local seafood markets. Some of the most commonly harvested and consumed seafood in Hawaii include 7 must-eat fish from Hawaii such as mahi mahi, ono, and aku.

These white-fleshed fish are sought out for their delicate flavor and versatility. Residents and chefs actively seek out these varieties for their taste and versatility. People visiting Hawaii also explore the variety of seafood available, from sustainably caught crustaceans like prawns and lobsters to tasty mollusks such as mussels and clams. With its island location, Hawaii offers a bounty of ocean treasures that local fishermen and seafood lovers actively enjoy.

FAQ’s

What is the most popular fish to eat in Hawaii?

The most popular fish to eat in Hawaii is mahi mahi.

What is the famous Hawaiian fish called?

The famous Hawaiian fish called ‘ono’ is also known as wahoo.

What fish is only found in Hawaii?

The fish that is only found in Hawaii is the Hawaiian monk seal.

Climax

Located in the middle of the vast Pacific Ocean, Hawaii’s coastal waters provide an abundant source of fresh, high-quality seafood that is cherished by locals and visitors alike. Fishermen actively harvest a variety of delicious endemic fish, from the prized ahi tuna and wahoo to the sweet pink snapper and buttery pomfret. These nutritious crops sustain both the commercial and recreational fishing industries while delighting seafood connoisseurs. 

The mild-tasting mahi mahi and moonfish are especially versatile additions to both traditional Hawaiian and fusion-style cuisine. From classic raw preparations to diverse cooked trials, Hawaiian chefs easily prepare and feature these local catches. The bounty of fresh seafood underscores Hawaii’s identity as an island paradise and plays a key role in the experience of any visitor seeking to truly sample the finest flavors the islands have to offer.