Fresh Catch on Maui
February 14th, 2008 by Becky | no responses
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Sure, you booked you flight to Maui dreaming of the sun and sand, icy piña coladas and long walks on the beach. But, don’t forget about the fresh fish that awaits you at nearly every restaurant and street side cart vendor. As an island chain surrounded by the great Pacific Ocean, Hawaii naturally has some of the best seafood to offer and the fishermen of Maui provide some of the freshest catch. Below are a few of Maui’s most popular food fish. Grab your favorite at a local grocery store or relish the flavors and textures at a few of Maui’s award-winning restaurants. The stars denote island favorites.
Ahi – The early Hawaiian’s gave this yellowfin tuna its name, meaning fire, due to the smoke that arose from the friction of fishing ropes rubbing against the gunwhales of their wooden canoes while pulling the enormous fish in. Ahi can weigh up to 440 pounds and their body is a dark metallic blue, changing to silver on the underbelly. Both dorsal and anal fins are bright yellow. The flesh is light pink, changing to dark red due to the oxidation of pigmented protein when exposed to air. Larger fish have a higher fat content, which is more desirable for raw dishes. Most ahi is cooked seared to rare and is very popular for sashimi or blackened for Cajun cuisine.
* Roy’s Restaurant’s Hawaiian Blackened Island Ahi with Spicy Soy Mustard Butter
Mahi Mahi – These surface-dwelling fish are also known as dolphinfish and rarely live beyond three or four years. In Hawaiian, Mahi Mahi translates to strong-strong, but they seldom exceed 33 pounds. When alive, Mahi Mahi are beautifully colored gold, blue and green, but their hues quickly fade after they’ve been hooked. The moist, flaky flesh is light pink when raw and turns white when cooked. It is slightly sweet and is faintly reminiscent of chicken.
* Mama Fish House’s Mahi Mahi Macadamia Nut Saute with Tropical Fruit Salad
Ono – Ono means “good to eat” in Hawaiian. It is also called wahoo and can weigh up to 180 pounds, but they are typically caught between 8 and 30 pounds. The white flesh is delicate, flaky, sweet.
Hapu`upu`u – This grouper, or sea bass, can change its skin color to blend into its surroundings. Most hapu’upu’u found in Hawaiian markets are black, but they can range from brown to reddish. They typically weigh between five and ten pounds when caught, but groupers are known to weigh up to 220 pounds. The clear white flesh is very delicate and often served steamed or used to make a sweet-and-sour fish head soup
* Seahouse’s Taro Crusted Sea Bass with a Green Papaya Salad
Opakapaka – Opakapaka, or pink snapper, are found at depths ranging between 180 and 600 feet below the surface. They are a relatively slow-growing fish; 12 to 18 pounders can be as old as 10 years. The clear, light pink flesh has a higher fat content in the winter, which produces better sashimi. Opakapaka is often referred to as the “most important bottomfish species in terms of total landed weight and value in Hawaii.”
Onaga – Commonly referred to as red snapper, these bottom fish dwell at depths reaching 1,000 feet beneath the ocean surface and range between 10 and 40 pounds. The light pink flesh is similar to opakapaka, but a little softer and moister. Local Hawaiians traditionally serve onaga at ceremonial events such as New Years Eve, weddings or birthdays. Onaga sashimi is better in winter due to a higher fat content on the fish.
Ulua – Ulua are also known as Pampano or, when under 10 pounds, papio. They are fast-swimming predatory fish and are typically caught by rod and reel from beach. Their white fillets are delicious cooked in a variety of ways.
Opah – These Moonfish are one of most commercial fishes in Hawaii. They range from 60 to over 200 pounds and their four types of flesh are each a different color. The meat located behind the head and along the back is somewhat orangish while the belly is a pale pink and slightly stringy. Along the cheeks is dark red flesh and inside the breastplate is a brightly liver colored. Except for the breast meat, which turns brown and tough when cooked, all the flesh turns white when prepared. The large-grain flesh is fatty and rich and in high demand among the restaurant business.
* Lahaina Fish Company’s Grilled or Blackened Opah
Nairagi – Widely know for its long sharp bill, the striped marlin ranges between 40 and 100 pounds. They are very strong and often dangerous to land. The light pink to orange red flesh is tender and often eaten smoked or served raw
Hebi – Also known as the spearfish, the hebi ranges from 20 to 40 pounds. It has an amber-colored flesh that is rather mild and it is typically found grilled or broiled.
Mama’s Fish House in Kuau
Waterfront Restaurant in Ma’alaea
Buzz’s Wharf in Ma’alaea
I’O Restaurant in Lahaina
Pacific’O Restaurant in Lahaina
Sea House Restaurant in Napili
Lahaina Fish Company in Lahaina
Roy’s Restaurant in Lahaina or Kihei
For sushi try Sansei in Kihei or Ka’anapali
The Author: Becky
About: Currently enjoying the sun and surf in Maui while working on her free-lance writing and photography. She loves to be outside, do yoga, cook, read, write and take pictures
This entry was posted by Becky, on Thursday, February 14th, 2008 at 8:50 am and is filed under Hawaiian Cuisine, Maui. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response on the right, or trackback from your own site.