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‘Ōpelu, or mackerel scad, is a common tropical fish found around the world in large schools either inshore or in the open ocean. In Hawai‘i, this fish traditionally was a staple food for many people and continues to be an important source of food for many local residents. ‘Ōpelu are often used as bait to catch larger fish such as marlin and tuna. In traditional times, ‘ōpelu fishing was restricted from March through July during its spawning period. In Hawaiʻi, ʻopelu are harvested using one of two methods: The traditional "hoop net" method involves fishers using vegetable based "palu" or feed to attract fish into schools which are then surrounded and captured using a hoop net from canoes; or artisanal hook-and-line methods in which fishers use a pole and line with live bait scattered into the water. Learn More.
Kajiki is commonly known as Pacific blue marlin, or a`u, the Hawaiian name applied to all marlin species. It is distinguishable by its larger size, heavier bill, and rougher, dark/black skin. It lacks the obvious stripes of the nairagi. Kajiki caught around the Hawaiian Islands can get as large as 1,600 pounds in round weight, but the usual size of fish marketed is between 80 and 300 pounds in round weight. All Hawaii blue marlin are line-caught. Trolling boats using lures and baits, and longliners fishing off shore land Hawaii’s blue marlin. The heaviest landings of Kajiki are June through October. Learn More.
Opah or moonfish is one of the most colorful of the commercial fish species available in Hawaii. A silvery-grey upper body color shades to a rose red dotted with white spots toward the belly. Its fins are crimson, and its large eyes are encircled with gold. The moonfish’s large, round profile may be the origin of its name. Opah have three types of flesh, each a different color. Behind the head and along the backbone is an attractive orange colored flesh. Toward the belly, the flesh pales to a pink color. The fish’s cheeks yield dark red flesh. These types of flesh all cook to a white color. Opah landed in Hawaii range from 60 to over 200 pounds in weight. A pelagic wandering species, it is often found in the company of tunas and billfish. All of the opah landed in Hawaii are caught by longlining. Almost all opah sold in the U.S. market are from Hawaii. Opah are caught year-round in Hawaiʻi, but landings seem to peak in April-August. Learn More.
Uku is commonly known as the Hawaiʻi blue-green snapper. This fish shares many of the same qualities that have given opakapaka and onaga their reputations as outstanding table fish. Like other Hawaii snappers, uku has clear, translucent pink flesh that is delicately flavored, moist, and firm. Uku caught in the summer season is often rich in healthy fish oils and excellent as sashimi. Line-caught, mostly with vertical hook-and-line gear, this bottomfish is caught in shallower waters no deeper than 360 feet. Uku is caught year round in Hawaiʻi, with the greatest availability between May and July. Learn More.
Kampachi is an aqua-cultured (farmed) product raised off-shore of the Kona coast of Hawaiʻi Island. While genetically identical to wild Kahala or Amberjack, farmed Kampachi is a unique, high-quality seafood product that has gained popularity among chefs and restaurants nationwide. Kampachi can be prepared raw or cooked. Kampachi is marketed by Kona Cold Lobsters operating out of the Natural Energy Laboratory of Hawaii Authority (NELHA) in Kailua-Kona, Hawaii. Learn More.
ABOUT GRONDIN: FRENCH LATIN KITCHEN
Grondin French-Latin Kitchen features an interpretation of classic dishes from South America and France paired with hand-selected wines, beer, and classically made cocktails. Favorites include: Kauai Prawn Ceviche prepared in an Ecuadorian-style with citrus, tomato, and Serrano chilies, as well as our Market Fish pan-roasted and brightened with an aji verde (green chile sauce) with flavors of chayote, carrots, and fingerling potatoes. Grondin is open for Dinner daily, Lunch and Happy Hour weekdays, and Brunch on Saturday and Sunday. Dine inside or enjoy our private garden-weather permitting.
In honor of Hawai'i Seafood Month, Chef Andrew Pressler will be preparing a daily special made with fresh local catch. A portion of the sales will go towards Hawaii Seafood Council.
Header Image Courtesy of Photographer Chris McDonough, Hawaii
Hours of Operation
10 a.m. to 3 p.m. | Saturday & Sunday
11 a.m. to 2 p.m. | Monday to Friday
5 p.m to 6 p.m. | Monday to Friday
5 p.m. to 10 p.m. | Open Daily
Late Night Happy Hour
10 p.m. until . . . | First Friday
For reservations call (808) 566-6768
Website and Email Address
W: http://www.grondinhi.com/ | E: firstname.lastname@example.org
Location and Map
62 N Hotel St | Honolulu Chinatown at Smith & Maunakea | Honolulu, HI 96817