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
-
Species Name
Escolar
-
Latin Name
Lepidocybium flavobrunneum
-
Origin
Hawaii & Open Pacific
-
Harvest Method
Hook & Line
-
Range & Habitat
Southern Pacific & Hawaii
-
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.
You Might Also Like These
Mild, Clean, Fluffy, Sweet
A Sea Bream in the Porgy realm. Scup, Tai, Tarakihi, and Grunts all have similar body structure, texture, and flavor profiles. The Sea Bream is a vast Falmily of Fish that are great menu features the world over. Sea Bream are perfect for your favorite Snapper and Flounder recipes. A light "Fluffy" texture are perfect for the novice and adept seafood lovers alike.
Saute, Broil, Fry, Poach.
Silky, Moist, Umami, Sweet
King Salmon is one of the most Marketed Species of fish in the world. Wild and typically labeled "sustainable", the King Salmon has a place on anyone's menu. A chef's application to this fatty, silky, rich flesh is only limited by the creativity demanded by their patrons. King Salmon, whether Ivory or Red, have some of the most celebrated health benefits in the nation. Omega 3 Fatty Acids are the utmost identified nutrient in seafood. Grab A "Big Boy" for your specials board direct overnight.
Mild Yet Sweet Flavor
With flesh that tastes like crystal clear saltwater, Bali Barramundi Sea Bass is highly versatile. Aside from having a deliciously mild yet sweet flavor when raw, it can be Grilled, Baked, Steamed, Sauted, even BBQ'd. Its rich flavor can be enhanced with ingredients both Eastern and Western. The skin has a layer of fat that when salted and seared crisps like pork crackling.