Click the ThisFish flag to get the story of your seafood!
In Hawaii, “Ahi” refers to two species, the Bigeye Tuna and the Yellowfin Tuna. Yellowfin Tuna are caught year-round in Hawaiʻi’s waters but are most abundant during the summer season (May-September). Yellowfin have a slimmer profile than the bigeye tuna and have distinctive bright yellow finlets and soft dorsal and anal fins that tend to lengthen with age. Large fish (over 100 pounds) are usually caught in deep open ocean waters and are preferred for their typically higher fat content and greater yields. Most of Hawaiʻi’s Yellowfin Tuna are caught by deep-set longline fishing gear off shore of Hawaiʻi. The remainder of Hawaiʻi landings come from trollers, handliners and pole & line boats (aku boats). 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.
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.
Nairagi is commonly known as striped marlin, or a`u, the Hawaiian name applied to all marlin species. It has the slenderest bill and the most visible “stripes” of all billfish and a high, pointed dorsal fin and more compressed sides.
The flesh color of striped marlin varies from fish to fish and varies from light pink to orange-red. Fish with orange-red flesh are particularly desired for the sashimi market. Nairagi with pink to light-colored flesh are bought for up-scale restaurants. It is considered the finest eating of all marlin species because of its tender flesh.
Nairagi caught around the Hawaiian Islands usually between 40 and 100 pounds in round weight and are rarely over 130 pounds.
ABOUT KONA BREWING COMPANY
In December 2003, Kona Brewing Company opened its second restaurant location at Koko Marina Center in Hawaii Kai in East Oahu. The restaurant is set on the docks of Koko Marina. The outdoor seating has unparalleled views of Koko Marina and the lush green Ko’olau Mountain Range that form Hawaii Kai’s backdrop. The chefs serve up luscious appetizers, fresh fish and meat entrées and incredible pizzas with a pint of fresh beer from one of the 24 taps at the bar. Local musicians provide entertainment ranging from traditional and contemporary Hawaiian to blues to jazz every Friday, Saturday and Sunday evening.
Hours of Operation
11 a.m. to 10 p.m. | Monday through Sunday
Website and Contact Information
T: 808-396-5662 | W: http://konabrewingco.com/blog/pubs/koko-marina-pub/
Location and Map
7192 Kalanianaʻole Highway, Bldg. I | Koko Marina Shopping Center Hawaiʻi Kai | Honolulu, HI 96825