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MILD |
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| MAHIMAHI: Dolphin Fish: Not to be confused with the dolphin mammal, mahimahi is for the finicky fish eater. It has a mellow lemony, sweet-rich flavor; a silky, yet flaky, tender texture and a delicate aroma. |
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| ONAGA: Longtail Snapper: It’s mild and tastes richly sweet. Onaga has a fresh, clean aroma; a delicate, tender texture and will melt in your mouth. |
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| ONO-WAHOO: Ono means delicious in Hawaiian. It has a distinctive, yet delicate, tangy-citrus flavor similar to poultry or veal. Aroma is barely detectable and texture is chewy and firm. |
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| OPAKAPAKA: Crimson Snapper: If you’re not an avid fish eater, but want to jump on the boat, try this mild, slightly tangy fish with a tender, flaky texture. |
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ROBUST |
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| AHI-TUNA Yellowfin or Bigeye Tuna: One of Hawaii’s most popular choices, ahi is served raw as sliced sashimi or cooked rare. It has a steak-like, firm texture with a gutsy beefy, full-flavored taste. Ahi has a pronounced aroma. |
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MUST TRY |
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| SHUTOME: Swordfish: This fish is tasty without any seasoning. It has a delicate, slightly fruity flavor and a subtle aroma. Texture is succulent and meaty. |
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| OPAH-MOONFISH: Popular with chefs, opah has a juicy, rich flavor with a roast pork-like aroma. Texture is very tender. |
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| UKU-GRAY SNAPPER: This fish boasts a firm, dense, somewhat lobster-like texture. With its moderate and slightly gamey flavor—you love it or you hate it. Uku sometimes has a slightly nutty aroma. |
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Photos courtesy of Camera Hawaii for ocean resources.
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| Copyright 2008 This Week Magazines For more information, |
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