The Hawaiian name Mahimahi has become the common name for what is also referred to as the common dolphinfish in the U.S. Hawaiʻi’s Mahimahi is a highly-regarded product which is best eaten when fresh. Local Mahimahi is superior in quality to fresh substitutes from Latin America and imported frozen fillets from Taiwan and Latin America. The supply of locally caught Mahimahi is limited and seasonal considering the high demand for this species. Commercial Mahimahi landings in Hawaii are made by trollers and longliners. Although available most of the year, mahimahi catches in Hawaii usually peak in March-May and September-November. Learn More.

Two species of pomfret, also known as monchong in Hawaii are harvested in small quantities by the longline and bottomfish handline fisheries. The predominant species is the sickle pomfret, distinguished by the forked shape of its fins and large scales. Monchong are landed and marketed fresh, sold at the Honolulu fish auction. Restaurants are the primary customers for monchong in Hawaii and the rest of the U.S. All Hawaii monchong are line-caught. Longline boats harvest most of the monchong catch in Hawaii. However, some monchong are also caught by deepwater handline gear with power reels. Learn More.