Guide to Hawaiian Fish
Each day, local fishermen deliver a flavorful bounty of seafood to Maui's restaurants. The most common of these are below.
Ahi
In Hawaiian the word Ahi means fire. While being handlined aboard the
Hawaiians’ canoes, the fish would make fierce runs causing the line to
smoke where it rubbed against the wooden canoe. Ahi is of the tuna
species and is delightfully delicious when quick broiled and served
teriyaki sauce or just sliced and eaten raw as sashimi.
Mahimahi
A true favorite among seafood lovers world-wide. Mahimahi often gather
in schools and are found throughout the Pacific. This fish is a moist,
flaky, mildly flavored, sweet light pink flesh that when cooked turns
white. It is delicious when baked with macadamia nuts and topped with
white wine and lemon butter.
Ono
Ono means good to eat in Hawaiian. Also known as Wahoo, this is a
white, flaky, delicate, sweet, lean fish that has gained popularity in
restaurants in recent years as chefs have looked for a substitute for
Mahimahi. Ono is delicious when quick broiled and topped with lime
butter.
Lehi
Silver Mouth Snapper is similar in looks to the Opakapaka with the
exception of their tuna-like mouth. Lehi is slightly stronger in flavor
than Onaga or Opakapaka but is very tasty when poached in court
bouillon and topped with a white wine and caper sauce.
Onaga
Long-Tail Red Snapper is often caught from depths of over 1,000 feet.
Onaga is the premium of snappers and a local favorite when breaded,
sautéed in white wine and butter, then topped with sauce mousseline.
Opakapaka
Pink Snapper from the deep sea. Opakapaka fillets are moist and delicious when sautéed and topped with tarragon sauce.
Ulua
Also known as Pompano or, when under 10 pounds, as Papio. Ulua can be
caught by rod and reel from shore and are the most sought-after inshore
fish in Hawaii. Ulua is mouthwatering when breaded and grilled and
topped with fresh lemon butter.
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Hawaiian Fish 
