Walu
Brilliant white with a silky texture of the fattiest of Tuna.
Paper White, Very Moist, Creamy
Quick Facts
Commonly Known As:
Escolar, Hawaiian Butterfish, White Tuna
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Species Name
Escolar
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Latin Name
Lepidocybium flavobrunneum
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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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Eel is best cooked if it is already skinned, gutted or butterflied, and cut into small chunks. Eel should not be eaten raw and is best served with an acidic sauce (using lemon, vinegar, capers, or tomatoes) to counter the rich meat.
Succulent, Mild, Clean, Moist
A reasonable resemblance to the fillet shape of Sea Bream and Snapper, however, the Rockfish surpasses those species in "Fat". The Rockfish is a deep water species that packs on "fat" to regulate body temperature. This translates to an incredible silkiness and succulence. The Paper White Cooked flesh is mild and slightly firm with incredible flake. The Rockfish is clean and opaque raw and is a formidable Sashimi and Sushi choice. With all of the creaminess of Tai and Madai, the Rockfish holds up to the most educated palates. Sashimi, Ceviche, Saute, Broil.
Moist, Flakey, Sweet, Succulent
Atlantic Halibut is a large Right Eyed Flatfish in the same Genus as Alaskan Halibut. The Atlantic Halibut offers the same flake and quality as Alaskan with a slightly leaner finish. It has a beautiful large flake and a firm yet supple consistency. These Fish are rock stars of the Flatfish world and have a limitless culinary application. Sear, Saute, Sashimi, Poach.