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Types of Hawaiian Fish to Eat on Your Next Vacation

If you’re looking for types of Hawaiian fish to eat on your next vacation, you might be feeling a little overwhelmed.

After all, there are quite a few types of tropical Hawaiian fish. And many of these may be unfamiliar to mainlanders. Also, many of the meals that you’ll be eating on your vacation could be brand new.

Whether you want to eat sushi, sashimi, Hawaiian poke, or an unforgettable seafood entree, Hawaii is the place to do it.

Here are some of the best types of Hawaiian fish to eat on your next trip to the islands:


Ahi is a name that refers to either the Bigeye tuna or yellowfin tuna. Both are popular and delicious.

This fish is often grilled or eaten raw, as sashimi, sushi, or poke – the Hawaiian version of ceviche.

Mahi Mahi

Mahi mahi is another Hawaiian fish to eat, even if you’ve had it at your favorite mainland seafood restaurant.

Though popular the world round, Hawaiians probably have more experience cooking and eating this fish than any other groups of people.

It’s common in restaurants and you should be able to find it without much trouble.


Elsewhere called the Wahoo, Ono is popular in Hawaii.

It is a fast fish and it is difficult to catch, making it a prize catch. This fish tastes similar to the mackeral, though the flavor is more subtle.

In fact, Hawaiians love this fish so much, it is named after the Hawaiian word for “delicious.”


This fish is local to Hawaii and doesn’t live anywhere else in the world. Most of the ones you will see at the market are black, with clear white flesh that has a delicate taste.

Hapu’upu’u are often steamed by locals. If you find this on a restaurant menu, it may not be cheap, but remember that this fish is rare – you may not get many chances to enjoy it.


Kajiki is the blue marlin, a large fish that can weigh as much as 1,600 pounds.

It can be eaten raw, as sashimi or sushi, but it also lends itself to other cooking methods, from sauteeing to frying to grilling.

This fish is most common between June and October.


The Hawaiian pink snapper, or the opakapaka, has light pink flesh and a delicate flavor. It holds the reputation as the islands’ most premium snapper.

When caught during the winter months, it is high in fat, making it ideal for sushi or sashimi.


The Monchong, or sickle pomfret, is growing in popularity around the Hawaiian islands. It is a deepwater fish, caught at depths of greater than 900 feet.

This fish contains lots of oil, making it ideal for grilling, frying, sauteeing, broiling, and baking.


To find out more types of Hawaiian fish to eat, Hawaiian cuisine, and to discover more Hawaii travel recommendations, visit Hawaii Discount’s travel blog.

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