Shortbill Hebi
Very lean and "crunchy".
Nutty, Earthy, Lean, Moderate
Quick Facts
Commonly Known As:
Short Bill Spearfish, Spearfish, Fuuraikajiki
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Species Name
Spearfish
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Latin Name
Tetrapturus angustirostris
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Origin
Hawaii & Open Pacific
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Harvest Method
Hook & Line
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Range & Habitat
Southern Pacific & Hawaii
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Producer
The Hawaiian Fleet
Range & Habitat
The Hawaiian Fleet
Hawaii's Market is unique; boats fishing local waters bring their bounty in to be offloaded into Hawaii's auction, "United Fishing Agency Auction." Hawaiian auction bidders know their favorite boats, handling practices and ordering days. Each buyer takes their prized winning bid back to the plant each day and grades it for national distribution next day.
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Firm, Delicate, Light Pink Flesh
Fish caught during the winter months seem to have a higher fat content than those caught in the summer, and Opakapaka yields the best sashimi during the winter season. The smaller-sized fish harvested off the main Hawaiian Islands are directed toward the ethnic restaurant and household retail markets in Hawaii, where opakapaka is often prepared by steaming or baking fish with the head on. In these markets, opakapaka is also used to make sashimi and fish head soup.
Light, Sweet, Flakey
Yellowtail Snapper are typically targeted on a slow troll. Deck hands chum the waters with shrimp meal and create a large following of Yellowtails. Fishermen call this "The Yellow Brick Road". Sashimi, Ceviche, Steam, Saute, Broil.
Mild, Moist, Paper White
Sow Hake have a close resemblance to Cod and Haddock with a larger flake and "Fluffier" texture. They inhabit extremely deep waters and rise to mid depth at night to feed. The Sow Hake are harvested during this time by Hook and Line "Jig" Day Boat Operators. Sow Hake are a delicate "softer" flesh than other New England Round Fish. They are, indeed, a highly sought species by "Local" minded New England Chefs. They contain high levels of fish "fat" to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. The culinary application is vast. Think it and Hake will handle it. Poach, Saute, Broil, Grill, Salt-Cure, Smoke.