MOON & TURTLE in historic Downtown Hilo is hosting the Hilo launch of Hawaii Seafood Month. The limited seating event will feature a 5-course seafood menu prepared by Chef Mark along with fresh local produce provided by Hirabara Farms and wine pairings by Southern Wines & Spirits. Guest speakers Dr. John Kaneko of the Hawaii Seafood Council, and Wahine Lawai'a Kimi Makaiau and friends will be on hand at the event to talk story about the importance of Hawaii seafood, our fishing heritage, and sustainable management of our ocean resources. MOON & TURTLE is owned and operated by Hilo native and skilled sushi chef, Mark Pomaski and artist // barista // mixologist Soni Pomaski and features an international menu with a Pacific emphasis and strong focus on fresh and raw fish. Visit MOON & TURTLE throughout the month of October to learn more about their commitment to local seafood.
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
Amaebi (Heterocarpus laevigatus), or smooth nylon shrimp, is a large, deep-sea shrimp in tropical waters. The shrimp are caught in water 1,200 to 2,000 feet deep, on the underwater slopes around the island, and on pinnacles and seamounts that rise from the deep ocean to those depths. They are typically caught using deep-sea traps. This shrimp is prized for its sweet taste and is often sought after for Japanese sushi.
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.
Kauai Shrimp™ is renowned for its sweet flavor, superior texture and stunning visual appeal. A preferred choice of Hawaiʻi's top chefs, Kauai Shrimp™ are raised in pristine, well sourced, salt water and fed a high quality diet with NO chemicals or antibiotics ever used. Kauai Shrimp™ are raised in Kekaha's sunny weather and West Kauai aloha. Learn More.
Hapuʻupuʻu, commonly called Hawaiian sea bass or grouper, is only known to occur in the Hawaiian Islands and at seamounts just northwest of Hawaiʻi. This deepwater bottomfish is usually caught at between 300 and 900 feet. Hapuʻupuʻu is noted for its clear white flesh that is almost as delicate in taste as that of Hawaii’s deepwater snappers. The largest landings of hapuʻupuʻu usually occur in the fall and winter (October-December) and in the spring (February-April). Hapuʻupuʻu are line-caught using deepwater handline gear with power reels. Learn More