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10 Best of Hawaii
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Ask the Big Kahuna "Answering the most common visitor questions"
Response:Aloha, Mr. Big Boy,
Like many things, the best tasting fish is in the mouth of the diner. Here's a list of fish in Hawaii you may wish to savor:
Ahi - Tuna; raw in sashimi or poke, also seared, blackened, baked or grilled; good in fish sandwiches. Try painting ahi steaks with mayonnaise, which completely burns off when BBQ 'd but seals in the moisture. Generally most plentiful April through September.
Hapu'upu'u - A grouper not usually available during the summer; best served baked or steamed.
Kona Crab - An elusive sand burrowing crab that can reach 8" and can only be caught by baited nets and traps.
Lobster - Hawaiian spiny lobster is quite good; also called "bugs" by lobster hunters.
Mahimahi - Deep ocean fish also known as a dolphin fish; very common in restaurants.
Marlin - Tasty when smoked, otherwise can be tough; the Pacific Blue Marlin (kajiki) is available almost year round.
Monchong - Excellent tasting deepwater fish, available year round. Usually served marinated and grilled.
Onaga - Also known as a ruby snapper; excellent eating in many preparations.
Ono - (Wahoo); awesome eating fish and can be prepared many ways; most plentiful May through October. Ono is also the Hawaiian word for delicious.
Opah - (Moonfish); excellent eating in many different preparations; generally available April through August.
'Opakapaka - (Crimson snapper); great tasting fish generally cooked several ways. Common Oct.-Feb.
'Opihi - Using a specialized knife, these must be pried off rocks at the shore-line, which can be hazardous. Best eaten raw mixed with salt.
Poke - Fresh raw fish or octopus mixed with seaweed (limu), sesame seed and other seasonings and oil.
Shutome - Swordfish; dense meat that can be cooked several ways. Most plentiful March through July.
Shrimp - Kekaha shrimp or prawns are farm raised on Kaua'i and are excellent.
Here are a few places to find such delicacies: Big Island | Kauai | Maui | Oahu
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