Big eye tuna, Thunnus obesus

Bigeye Tuna.jpg

Description: A close relative of yellowfin tuna. Big eye is commonly called ahi which means "good to eat" in Hawaiian.

Availability: Open year-round, until yearly catch limit is met; closed to large purse seiners for a period of 62 days, from July 29 to September 28, or from November 18 to January 18

Taste: Big eye tuna have a moderately pronounced flavor, a high fat content with marbling near the skin and a richer flavor than yellowfin. Like other tuna, the texture is firm and meaty with large flakes.

Nutrition: Tuna provides selenium, phosphorous, iron, magnesium, potassium, and B vitamins and contains high levels of omega-3 fatty acids

Blackgill rockfish, Sebastes melanostromus

Blackgill Rockfish.jpg

Description: Rockfish is a broad name for over 70 varieties of fish. Black gills are uniformly dark red and reside in deep waters.

Availability: May-February

Taste: Rockfish is firm, lean, and mild-flavored with a nutty accent. Its flavor profile lends itself to a wide range of rubs, marinades, and sauces.

Nutrition: Rockfish is a good source of niacin, Vitamin B6, Vitamin B12, phosphorus, potassium, and selenium.

Bluefin tuna, Thunnus orientalis

Bluefin Tuna (1).jpg

Description: Bluefin are the largest tuna and can live up to 40 years. They migrate across oceans and can dive more than 4,000 feet. They are fast swimmers and feed on herring, mackerel and even eels.

Availability: Open year-round, until yearly catch limit is met; closed to large purse seiners for a period of 62 days, from July 29 to September 28, or from November 18 to January 18

Taste: Bluefin tuna has the darkest and fattiest flesh of all tuna. It has a distinctive medium-full flavor and firm, “meaty” texture with large flakes.

Nutrition: Tuna provides selenium, phosphorous, iron, magnesium, potassium, and B vitamins; contains high levels of omega-3 fatty acids

Monchong, Taractichthys steindachneri

Monchong.jpg

Description: Monchong are small deepwater fish found in the Pacific, Atlantic, and Indian Oceans. They are popular in Hawaii, but lesser known in the continental U.S.

Availability: No designated season

Taste: Monchong has large flakes and pink-white flesh which is snow white when cooked. It has a semi-firm texture with a medium oil content and a mild but sweet flavor.

Nutrition: Rich in B vitamins, phosphorus, and selenium. Good source of iodine and omega 3-fatty acids

Opah, Lampris guttatus

Opah.jpg

Description: A large colorful species popular in Hawaii. A recent discovery revealed that opah is a warm blooded fish!

Availability: No designated season

Taste: Opah has a rich, creamy taste and firm, fatty texture. The flavor is like a cross between tuna and swordfish — distinctive but not overpowering.

Nutrition: Opah is a good source of niacin, vitamin B6, vitamin B12, phosphorus, and selenium.

Pacific skipjack tuna, Katsuwonus pelamis

SkipJack Tuna.jpg

Description: Skipjack is relatively small and the most abundant and widely-fished of tuna species.

Availability: Open year-round; closed to large purse seiners for a period of 62 days, from July 29 to September 28, or from November 18 to January 18

Taste: Pronounced flavor and meaty texture

Nutrition: Tuna provides selenium, phosphorous, iron, magnesium, potassium, and B vitamins; contains high levels of omega-3 fatty acids

Sheepshead, Semicossyphus pulcher

Sheepshead.jpg

Description: The sheepshead has an oval-shaped, deep body, a broad jaw, and large teeth. It gets its name from the sheep-like facial features it possesses.

Availability: May 1 to February 28

Taste: Sheephead has a wonderful flavor, much like crab or lobster. It has a small flake, firm flesh, and a delicate flavor.

Nutrition: A good source of protein, vitamin B12, phosphorus and selenium

Swordfish, Xiphias gladius

Swordfish.jpg

Description: Swordfish are large, highly migratory, predatory fish characterized by a long, flat bill..

Availability: May 1 to January 31 (drift gillnet); year round (hook and line and harpoon)

Taste: Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content.

Nutrition: Provides generous amounts of the fat-soluble vitamins D and E; also a good source of potassium and selenium

Thornyhead rockfish, Sebastolobus altivelis/alascanus

Rockfish Thornyhead.jpg

Description: Rockfish is a common term for several species of fish, named for their affinity to hide among rocks. One such variety is the thornyhead, native to the cold waters off the Pacific Ocean. It is bright red in color with accents of black and pale gray.

Availability: May-February 

Taste: Rockfish is firm, lean, and mild-flavored with a nutty accent. Its flavor profile lends itself to a wide range of rubs, marinades, and sauces

Nutrition: Rockfish is a good source of niacin, Vitamin B6, Vitamin B12, phosphorus, potassium, and selenium.

Vermilion rockfish, Sebastes miniatus

vermilion rockfish.jpg

Description: Vermilion rockfish range in color from bright red to orange to red. They are native to the waters of the Pacific Ocean off western North America from Vancouver Island to Baja California.

Availability: May-February

Taste: Rockfish is firm, lean, and mild-flavored with a nutty accent. Its flavor profile lends itself to a wide range of rubs, marinades, and sauces.

Nutrition: Rockfish is a a good source of niacin, Vitamin B6, Vitamin B12, phosphorus, potassium, and selenium

Yellowfin tuna, Thunnus albacares

Yellowfin Tuna.jpg

Description: Also known as ahi which means "good to eat" in Hawaiian; yellowfin is among the larger tuna species. 

Availability: Open year-round; closed to large purse seiners for a period of 62 days, from July 29 to September 28, or from November 18 to January 18

Taste:  Yellowfin tuna has a medium-mild flavor with very firm texture. The flesh is deep red while raw and is commonly used for sashimi.

Nutrition:  Tuna provides selenium, phosphorous, iron, magnesium, and potassium, and B vitamins; contains high levels of omega-3 fatty acids