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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
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
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.
ABOUT MERRIMAN'S POʻIPŪ
In a casual yet elegant setting of an Old Hawaii Plantation, Chef-Owner Peter Merriman serves his unique style of Hawaii Regional Cuisine in Kauai's Poipu. A pioneer in the "Farm to Table" concept, Peter serves only the freshest products, at least 90% of which are locally grown or caught, using only sustainable methods.
Hours of Operation
Daily 5:00pm – 9:00pm
For reservations call (808) 742-8385
Location and Map
2829 Ala Kalanikaumaka Rd, Koloa, HI 96756