Hawaiian Fish Guide

Opakapaka fish — Opakapaka, also referred to as the Hawaiian Pink Snapper

By Gayot Editors

Guide to Ordering Fish in Hawaii

Ordering fish in Hawaiian restaurants is not always easy — it can be akin to sailing into uncharted waters. So many strange names can be daunting, so we’ve produced this simple guide to guide to Hawaiian food terms.

We’ve only included the most popular saltwater fish, so don’t expect the likes of hapuu or oio.

1. AHI

Here’s one Hawaiian fish that has made it onto Mainland restaurant menus, along with mahi mahi. Usually served grilled, a yellowfin tuna can weigh up to 300 pounds. The red, firm flesh is also delicious as sashimi or sushi.

2. AKU

This is another type of tuna. Much smaller than the ahi, it averages around 10 pounds and has a more robust flavor.

3. AKULE

In Hawaii, the bigeye scad has to be over seven inches to be called akule. Those in the five-to-seven-inch range are known as maau, while those that are up to five inches are referred to as halalu.

4. HAPU’UPU’U

This species of deepwater bottom fish is only known to be found in the Hawaiian Islands. Most hapu‘upu‘u (also called grouper or sea bass) seen in the market are black, but are noted for their clear, white, delicate-tasting flesh.

5. HEBI

With its amber-colored flesh and mild flavor, this billfish, commonly known as short bill spearfish because its bill is almost nonexistent, is caught in Hawaiian waters.

6. KAJIKI

Commonly known as Pacific blue marlin, caught in Hawaii. However, this particular fish is larger in size, has a heavier bill and rougher skin than other marlins.

7. MAHI MAHI

You might remember this as the world’s most delicious fish, or be horrified by the translation as dolphin. No, it’s not the same dolphin that we all know and love. And, yes, it is arguably the tastiest fish in the world.

8. MONCHONG

This is a deep water fish rapidly gaining popularity in Hawaii. Declared by most professional chefs as a fish with special appeal, the monchong has medium-firm flesh, a moderate flavor and a high fat content well-suited for broiling.

9. NAIRAGI

A member of the marlin family, nairagi is often referred to as striped marlin, barred marlin or a’u, its Hawaiian name. However, it is the finest-eating of all marlin species because of its tender flesh.