Super clean, fresh and crisp taste. Nice lobster tail like crunch when raw, translucent white, with bright pink highlights. Cooks up snow white, and is entirely forkable with a true snapper flake structure. Skin is a bright blue to silver that is scaled and delectable.
The only known tropical cod species on the market. With its dense and medium firm texture and larger flake structure, the Coral Cod is great at retaining moisture and sponges up any flavors from any applications. Extremely versatile, and modest, muted buttery taste can be a blank canvas for any creative, culinary mind.
100% meat! Super sweet! Deep water, means cold water, cold water means higher fat and glucose to survive. Never pasteurized, never chemically treated with saline, the crab is delivered shelled and fancy packed. Meaning it is separated by layers of Claw meat, Leg meat and Body meat. The juices left are packed with flavor so every bit of it can be utilized!
Fresh calamari strips, steamed in sake and brown sugar, softened and sweetened to perfection. Tossed in with a mix of ginger, young lettuce stems, bamboo shoot, red pepper and pepper flakes, sesame seed and sesame oil, soy sauce and sweet Thai chili.
Fresh calamari strips, steamed in sake and brown sugar, softened and sweetened to perfection. Tossed in with a mix of ginger, young lettuce stems, bamboo shoot, red pepper and pepper flakes, sesame seed and sesame oil, soy sauce and sweet Thai chili.
We select the most desired type of octopus for use with sushi applications. The size is large and wide and the meat is very tender and sweet. Spanish Octopus comes in 2.0# legs that are fully cooked and seasoned, ready for serving.
Honolulu Fish Company Scallops are secured, via our fishing practices, off the fridged coast of Alaska. Plucked fresh in their prime, our scallops are U-10/20 in size with the right thickness for that standout presentation for plating. Sashimi grade and super sweet, HFC scallops are dry packed and never saline injected or chemical treated. Which means they won’t back down when cooked and caramelize when heat is applied. Flash frozen before delivery, in 5 pound packs.
There is no salmon experience like that of the King Salmon experience. Luscious cold water fat, high in Omega 3 oils, the Tasman king is truly unforgettable. Bright tangerine orange with it’s trademark zebra patterned creamy white stripes, Tasman king is the highest sashimi grade salmon, hands down.
Caught in the clean, pristine, and cold Loch Etive, this Steelhead species is unlike any other. Bright candy orange meat, striped with bright white clean fat lines, presents a flavor that directly reflects the waters they live in. Eaten raw, pure and clean flavors make this an unmatched tasting experience. With just the right amount of fats and oils to keep it moist on the grill or crunchy, with that sweetened butter taste, when raw! Hands down, the highest sashimi grade Steelhead in the nation.
Red Sear Ahi Sashimi is the perfect solution to any tuna need. Well balanced all around for oil, and fat content. Higher in moisture than the other grades, Red Sear can be grilled rare, medium or well, and like the name implies, searing works wonderfully. This is our entry level sashimi grade Hawaiian Ahi. It all starts here and goes up four grades higher!
Walu has a rich, buttery flavor that is luscious cooked and a delicacy raw. This exotic sashimi-grade fish is also known as “white tuna” because of its rich oil content and tuna-like texture. Density and high moisture retention make this a versatile fish to prepare and a valuable commodity raw.
This grade of Hawaiian Walu can be classified as the Ultra Grade of Hawaiian Walu. White Sashimi Walu is sought after for its ivory to paper white color. White sashimi walu will have opaque pink highlights and a bright red bloodline, but the color quality overall will be a clean and consistent shade of white. Used mainly in sushi or for sashimi, White Sashimi Walu is also great for the flat top or the grill. High in natural fats and oils, White sashimi walu should been joyed with the idea of less-is-more. Decadant and rich, White Sashimi Walu is best served in 4-6 ounce portions
Ankimo is known as the foie gras of the sea. A salt rub is applied to our monk fish liver before steaming and flavor-lock freezing. Each unit is packaged as a portion ready roll ready for serving raw or a caramelized sear!
Bright Red Ahi Sashimi is a brighter red color than typical # 1 Ahi from other fisheries. The meat is bright and translucent with a higher than normal oil content and a low water content. This is Hawaiian Bigeye Ahi! Excellent for sashimi, crudo, carpachio and Poke. Makes beautiful seared ahi,
This is a version of Mahi that is quality rarely seen and not available on the local market. The single most popular fish in Hawaii, Mahimahi is also its best known fish among visitors. Its firm, light pink flesh cooks to a delicate sweet white meat and is ideal for a variety of preparations. Deeper caught Mahimahi is great for searing, raw in the middle or grilling
One of the most versatile fish from Hawaii, Monchong is a white meat fish with high oil content which preserves moisture and offers a unique deep buttery flavor. With semi firm meat, it cooks to a tender white flaky finish. Monchong is great for grilling, sautéing, baking or fantastic for poaching.
Opah is one of the most fantastic diverse and interesting species in the world. Hawaiian Opah are unique for its bright red and orange meat color. The high fat content in Opah will even trump that of salmon. The meat has 4 different grain textures that range from smooth ahi like to sections of heavy fat laced delight. Opah has a natural sweet flavor and maintains a firm nature through cooking.
Hawaiian Ahi Premium differs from our Hawaiian Ahi Ultra by having slightly less fat density. As for the color, it’s still the beautiful red in a shade closer to a semi-translucent cherry red. This grade of Ahi sashimi offers a great value for applications that call for raw or light cooking, or flash searing. The water content is very low so the texture is smooth and creamy with a hint of velvet.
Red Ahi Sashimi is the most flexible grade of Hawaiian Ahi we offer. Beautiful Bing Cherry red, with that gummy bear stickiness and textures. Graded for sashimi and any crudo application, Red Ahi is also perfectly balanced with just the right amount of water and fat content to be grilled to perfection. Good oil content and an even flash point means you can get those distinct grill marks on there! Our biggest availabe segment in the Hawaiian Ahi selection, Red Ahi Sashimi is the perfect go-to for any and all applications.
Red Sear Ahi Sashimi is the perfect solution to any tuna need. Well balanced all around for oil, and fat content. Higher in moisture than the other grades, Red Sear can be grilled rare, medium or well, and like the name implies, searing works wonderfully. This is our entry level sashimi grade Hawaiian Ahi. It all starts here and goes up four grades higher!
This fish has a bright orange color and a heavy creamy texture that doesn’t need much seasoning to bring out its great flavor. Nairagi is only found in very authentic sushi bars and is very popular in Japan. It is a natural for sashimi, or try broiling, grilling, sautéing or smoking it. Coat it with Furikake and then pan sear, chill, slice and savor!
Seamount Ahi are from the same family line of the Hawaiian Big Eye Tuna. These smaller Ahi, live their lives in and around our oceans seamounts. Their size is key to producing, tight, compact loins that share the same color quality of our Red Ahi Sashimi grade Hawaiian Tuna. Phenomenal flavor in a small package, great color quality and a superb value. Not to passed up when available!
Kajiki is the all time classic grilling fish. It’s opaque cream color meat cooks to a clean white color and makes an ideal plate presentation. Raw kajiki is a little known secret of the Hawaiian islands. Sashimi qualities offer a smooth tuna like flavor and a candy texture that can be used in poke, tartar, or simply sliced.
Kajiki Toro is all the greatness that our Kajiki is, but with a solid, uniform fat content that presents visible fat marbling. Raw kajiki is a little known secret of the Hawaiian islands. Sashimi qualities offer a smooth tuna like flavor and a candy texture that can be used in poke, tartar, or simply sliced. Creamy and silky, Kajiki Toro is a rare treat that must be tried at least once. Perfect for any dish, including the grill. Whether raw or cooked, it will be a melt-in-your mouth experience.
Hawaiian Tombo is like no other albacore tuna in the world. Albacore from Hawaii grow to a much larger size than any other location in the world. Often reaching sizes of 70 lbs and more. These large albacore also have bright red sashimi meat. The meat is great for substitutes for many raw ahi applications. Clear and translucent in appearance, bright red albacore looks more like candy when served raw.
Visible fat marbling makes it a shame to cook this grade of Nairagi. Extremely rare and reminiscent of ahi toro for its valuable oil content, this is a sashimi lover’s dream. When cooked, its presentation-like cream orange color turns to a mild pink and maintains moisture. Raw nairagi is a little known secret of the Hawaiian islands. Texture qualities offer a candy smooth firmness which makes great tartar, poke, or simply sliced.
Hawaiian swordfish are caught on long line fishing gear in the colder currents of Hawaiian waters. The trips are very short ensuring that the freshness is superior to other versions found on the market. When sword has a clean, slight pink hue and buttery moisture like this, you can refer to it as ‘Shutome’, which is the Japanese name for sashimi grade sword.
‘Ono’ is a Hawaiian word meaning “delicious”. Only found in Hawaiian waters, Ono cooks up snow white and has a tuna like texture. Served raw, Ono has a smooth velvety feel and a sweet, buttery taste. Fantastic for raw applications, great for grilling or searing. Its beautiful and clean, jewel like appearance is known to convert many non- fish eaters.
Kaku roam the crystal clear blue open oceans around the Hawaiian Islands and are rarely seen near shore. Kaku is rich in a natural oil that lends itself well to grilling. The meat is a cross between mahi and sea bass. Very popular in Mediterranean cooking applications and stewed or marinated dishes.
Kaku Tokudai is similar to Kaku, in that they roam the crystal clear blue open oceans around the Hawaiian Islands and are rarely seen near shore. Kaku is rich in a natural oil that lends itself well to grilling. However, Kaku Tokudai is extremely unique! Larger in fillet size than Kaku, Kaku Tokudai has a subtle Jade Green Color to it naturally! This is a sign of a complex flavor profile, and is highly sought after by the sushi world. With the high oil content and lean fat content, Kaku Tokudai is best enjoyed, raw, seared or Panko crusted and fried, cooks up snow white and fluffy!
The aquaculture gift to the world. Sunfish is farm raised cross breed of the Nile perch and oreochromis mossambicus. White, flakey texture and a super subtle flavor makes this a popular sauté player and a surprisingly unique ceviche candidate.
Mero is highly regarded in Japan for its intense richness and versatile qualities. This fish has an extremely high oil content making it impossible to dry out. Snow white and flakey, its amazing buttery sweet flavor presents taste buds with a lingering presence of crab and lobster. Delicious sautéed, baked or grilled over intense high heat for sweet, crispy caramelized edges.
One of the three most popular deepwater snappers in Hawaii. Uku is rich in natural fat, a desirable attribute for sashimi. Moist and firm textured, uku simulates an almost lobster-like density and heartiness. Like the delicate Opakapaka, uku is an impressive host to rich sauces. Preparation methods include baking, broiling, sautéing and steaming
Hawaii’s favorite snapper, Opakapaka was specifically caught for the Hawaiian king’s long ago. Its creamy texture and buttery sweet flavor also make this the state’s most popular sashimi snapper.
Also known as “parrot fish,” this fish gets the name for its parrot like beak and colors. They are well-known for their brilliant colors' especially the blue and red parrot fish. Diver caught with spears one at a time. They yield a tender white fillet that is delicious sautéed with lemon butter and capers. Uhu can also be breaded and fried. Slightly stronger flavored than the very delicate Opakapaka, uhu is an impressive host to Asian sauces. Preparation methods include baking, broiling, sautéing and steaming.
Fresh, never frozen, flown in from Japan, HFC Hamachi, is at the top of it’s class. Creamy white with fat and high in oil makes our Hamachi experience exceptional. Fresh Hamachi will never have a muted flavor and will burst with buttery sweetness that is almost a shame to cook.
This is the rarest grade of ahi. Rarely available from June to September due to warmer waters. Only 2 percent of ahi catch will grade to 1++. There is no other tuna products on the market of this quality. The deep cold waters surrounding the Hawaiian island is the richest location in the world for high oil content, bright red meat, sashimi grades of ahi.
