| Name / Nutrition |
Season |
Flavor / Texture |
Preparation Tips |
Aku
Calories: 131
Protein: 25
Fat: 3 |
May - Mid October |
|
Aku can be cooked in many different ways, but is usually broiled over hot coals, sauted or fried in a skillet. The meat cooks quickly and can easily dry out if overcooked. |
Bigeye Ahi
Calories: 171
Protein: 24
Fat: 8 |
October - April |
mild
firm |
Bigeye tuna is one of the preferred species for the preparation for sashimi. With a high fat content, bigeye is also among the most desirable species for grilling. |
Tombo Tuna
Calories: 158
Protein: 25
Fat: 7 |
April - October |
|
Restaurants usually grill tombo ahi, but other cooking methods will work as well. Tombo has a tendency to dry out quickly, so it is important to avoid overcooking. |
Yellowfin Ahi
Calories: 119
Protein: 25
Fat: 2 |
April - September |
mild
firm |
Yellowfin tuna is widely used as raw fish dishes, especially sashimi. This fish is also excellent for grilling and has become very popular in |
Shutome
Calories: 122
Protein: 19
Fat: 4 |
May - July |
mild
firm |
Ideal for grilling, swordfish is in great demand in restaurants and retail markets across the U.S.A., especially along the east coast. |
Hebi
|
June - October |
light
firm |
Restaurants usually grill hebi, but other cooking methods will work as well. |
Kajiki
Calories: 109
Protein: 21
Fat: 3 |
Dec - Sept |
med. rich
firm |
Marlin is ideal for grilling, but other cooking methods will work as well. Kajiki is also used for sashimi. |
Nairagi
Calories: 121
Protein: 23
Fat: 3 |
Nov - June |
|
Nairagi is frequently used in raw fish preparations or is cooked in the same manner as tuna and swordfish. |
Mahimahi
Calories: 94
Protein: 19
Fat: 1 |
Spring
Fall |
light
medium |
Mahimahi is ideal for a variety of preparations. However, care should be taken not to overcook mahimahi. It should be cooked until it flakes and no longer. |
Ono
Calories: 124
Protein: 24
Fat: 2 |
May - October |
distinctive
firm |
Because of the lean (low fat) flesh, poaching is recommended to retain moisture. |
Opah
|
April - August |
rich
medium |
pah is used for sashimi, for broiling, and occasionally for smoking. |
Monchong
|
All Year |
moderate
firm |
Because of its high oil content, monchong is well suited for grilling but it can also be broiled, sauted, or baked. |
Hapu'upu'u
|
October - April |
delicate
med. firm |
Hapu`upu`u is suitable for steaming, baking, poaching, deep frying with batter, and is sometimes served raw (as ceviche). |
Onaga
Calories: 102
Protein: 21
Fat: 2 |
Nov - March |
|
Onaga has a delicate flavor which is enjoyed when served raw, (sashimi style) or when baked, steamed, or prepared in a host of other ways. |
Opakapaka
Calories: 102
Protein: 22
Fat: 1 |
Oct - Feb |
delicate
firm |
Opakapaka fillets are well suited for an array of preparations, including baking, poaching and sauteing. |
Uku
|
April - June |
delicate
firm |
As it is sometimes a substitute for opakapaka, uku is prepared in the same ways, including baking, broiling, sauteing and steaming. |
