The Hawaiian name for two popular tunas: yellowfin and bigeye. Bigeye is plumper, with a higher fat content. Most abundant late spring to September. Can reach up to 250 pounds. Often consumed as sashimi and poke. Red flesh turns beige with cooking, and has a steak-like flavor. Sashimi-grade `ahi is higher in fat and redder. Cooked, `ahi tastes best quickly seared and served rare.

The Hawaiian name for bonito, skipjack tuna, striped tuna or katsuo in Japanese. Usually canned for export. A favorite fish of Hawai`i. Every part of the aku can be eaten either raw or cooked. It is also used by fishermen as a lure in marlin fishing.

A malihini to Hawai`i. it traveled to Hawai`i with the kahuna Pâ`ao. The aku with the `ôpelu calmed the seas in front of Pâ`ao’s canoe. It is an `aumakua for some kanaka maoli.

The Hawaiian term for all marlin species (Pacific blue marlin is specifically known by its Japanese name, kajiki). Tasty and lean. Most abundant during the summer and fall, with weights of 80-300 pounds. Amber meat turns white with cooking; lean, it should not be over-cooked. Often poached, fried, marinated then broiled, or stir-fried.

The Hawaiian name of a member of the goatfish family. Reef fish. Highly prized for its delicate, flaky, white meat. Not commercially caught; usually speared or incidentally caught. To protect its delicate flavor, often cooked by steaming or in papillote with minimal sauce.

The Hawaiian term for dolphinfish (no relation to the mammalian dolphin). Meat is tender, flaky and lean. Light pink flesh lightens with cooking to an off-white. Open ocean fish, caught in spring or fall. Ranges from 8-25 pounds or larger. Adapts well to all cooking methods, but lean, should not be overcooked.

The Hawaiian term for wahoo, a mackerel. White, flaky, firm, mild meat, turns white with cooking. Open ocean fish, caught in summer to fall. Ranges from 8-30 pounds. Often used as sashimi. Lean, do not overcook. Best steamed, sauteed, or broiled. Takes well to marinates and basting.

The Hawaiian term for moonfish. Pinkish, large-flaked and fatty meat. Nonschooling, open ocean fish. Rich, takes well to sauces. Often poached, steamed or baked. Ranges from 60-200 pounds.

Regarded as a good luck fish; for many years, it was given away as a gesture of goodwill and not sold.

The Hawaiian term for pink snapper, a popular deep water fish. Highly delicate, moist meat. Clear light pink flesh turns white with cooking. Caught year round. Ranges from 3 - 10 pounds. Often poached, baked or sauteed. Blends well with other seafoods. Fatter in winter, often consumed raw then.

The Hawaiian term for mackerel scad. Can be eaten raw, cooked, or dried. Used by fishermen as live bait. A malihini to Hawai`i, with the aku, came over with the kahuna Pâ`ao. The schools of `ôpelu calmed the seas for Pâ`ao. Still thought of as `aumakua by some kânaka maoli.

 Best dried, then broiled. Delicious with poi.

A traditional Hawaiian dish. Made of chunks of raw fish, such as `ahi and aku, mixed with a condiment called `inamona, made with limu kohu (a seaweed), pa`akai `alaea (Hawaiian red salt), nî`oi (Hawaiian chili pepper), and roasted and ground kukui kernels. Other cultures have added varied ingredients to the standard poke: soy sauce, sesame oil, coconut milk, tomatoes and green onions.

The word poke means "to slice, cut crosswise into pieces." Reminder: this is pronounced "poh keh" , not "poki" or "pokey" !

The Hawaiian term for gray snapper or jobfish, with mean-looking canine teeth. Bottom fish. Averages 7-8 pounds, can be up to 50 pounds. Caught April-July. Delicate, moist and firm pale pink meat. Taste is more pronounced than `ula`ula (onaga) and `ôpakapaka.

The Hawaiian term for a red snapper; better known by its Japanese name, onaga. Caught in deep waters along rocky bottoms. Leaner in summer, fatter in winter. Ranges from 1-18 pounds. Peak availability in winter. Often served as sashimi. Moist, exceptionally delicate pink meat turns white. Adapts well to all cooking methods; most often steamed, baked, or sauteed.

The Hawaiian term for jack or jackfish. Range from 10 - 40 pounds. Under 10 pounds are called pâpio. Deep-water, bottomfish. Caught year-round. Dense, clear white meat. Often baked, poached or sauteed.