Tuna & Other Pelagics

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Seasonal species of bluefin tuna are characterized by their impressive torpedo shape, fat content, and ruby red meat. Highly sought after, with much of the catch landing in the Japanese tuna auctions sold at a premium over other origins.

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One of two tuna species also known as ahi, has a slimmer profile and slightly less fat content.

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One of two tuna species also known as ahi, high quality bigeye displays a cherry red to reddish-pink flesh and typically has a higher fat content than yellowfin.

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Albacore found throughout the South Pacific are leaner than colder-water albacore and more commonly referred to as tombo. Fat content from fish to fish determines the color of the flesh which can range from whitish pink-peach to deeper pinkish-red.

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A favorite among chefs and consumers alike, swordfish is a large migratory fish of high commercial value all around the globe. Its steak-like texture and moderate fat content makes it a preferred choice for grilled dishes.

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Also known as moonfish, this disc-shaped species is the only known fully warm-blooded fish. Resulting from the opah’s genetics are distinct cuts of meat for variety of culinary applications: a dense top loin similar in texture to tuna or swordfish; fatty belly; and darker red muscle cuts with beef-like qualities.

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In Hawaii wahoo is called ono. The word means “good to eat” and is a highly accurate description of this fish. Their lean white meat has long been in high demand for its versatility in the kitchen.

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Prized table fare with incredible taste, needing very little seasoning to shine.