Bigeye Tuna (Thunnus obesus)
In Hawaii, “Ahi” refers to two species, the Bigeye Tuna and the Yellowfin Tuna. Similar in general appearance, the Bigeye may be recognized by its plump body, its larger head and its unusually large eyes. Caught in deeper, cooler water, Bigeye Tuna typically has a higher fat content than Yellowfin and is preferred by sashimi lovers. The majority of Hawaiʻi’s bigeye tuna are caught by deep-set longline fishing gear off shore of Hawaiʻi. The remainder of Hawaiian Bigeye Tuna landings come from handliners and trollers. Peak Bigeye landings occur from October through April. Learn More
Ono or wahoo is a close relative of the king mackerel. Built like a torpedo, they are fast swimmers. Ono are most available in Hawaiʻi during the summer and fall (May-October). Ono may grow to more than 100 pounds in weight, but the usual size of the fish caught in Hawaiʻi is 8 to 30 pounds. Hawaiian ono are line-caught with the majority of catch attributed to longline boats and some trollers using lures and baits. European explorers who first mapped the Hawaiian Islands found ono to be plentiful off the island of Oʻahu. Maps of the time indicate that a very common spelling of the word “Oahu” was “Wahoo,” and this is believed to be the origin of the fish’s other name. Learn More
Monchong (Taractichthys steindachneri)
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.
This October, join the Hawaii Seafood Council and Conservation International in celebrating Hawaiʻi Seafood Month, a month long event highlighting Hawai'i seafood and the fishers, restaurants, retailers, and seafood businesses committed to sustainable, local seafood and vibrant fishing communities across our paeʻaina.