Hawaii Vacation Magazines


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>> ONAGA "Ruby Red Snapper" Onaga has clear, light pink flesh similar to that of the opakapaka but is somewhat softer and more moist. Hawaii's residents have a strong culturally-oriented demand for red snapper for ceremonial occasions such as the New Year's season and weddings, when onaga sashimi is traditionally served. (Source: Hawaii Dept. of Business, Economic Development and Tourism) >> AHI "Yellowfin Tuna" Yellowfin tuna has flesh coloration that varies from pink in smaller ones to deeper red in big ones. Yellowfin tuna is widely used in raw fish dishes, especially sashimi. This fish is also excellent for grilling and has become very popular in "blackened" fish preparations. >> MAHI MAHI "Dolphinfish" Mahi Mahi is thin- skinned with firm, light pink flesh. It has a delicate flavor that is almost sweet. Mahi Mahi is ideal for a variety of preparations, however, care should be taken to not overcook it. >> ONO "Wahoo" Ono flesh is white and flaky, and has a delicate texture. Although ono is versatile in its uses, cooking methods suitable for "lean" fish (those with low fat content) are recommended so that the flesh doesn't dry out when cooked. >> OPAKAPAKA "Pink Snapper" Opakapaka has a clear, light pink flesh that is firm in texture. Its delicate flavor has gained the opakapaka a reputation as Hawaii's premier table snapper. Opakapaka is often prepared by steaming, and served with macadamia nuts. >> OPAH "Moonfish" An opah has four types of flesh, each a different color, but all cook to a white color. Opah is used for sashimi, broiling, and occasionally for smoking. "Best Seafood in the World" ISLAND FISH GUIDE 86 << DINING Maui Magazine • MauiMagazines.pub

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