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
Silky, Flakey, Mild
Arctic Char packs the fat of larger Salmodaie into its smaller frame. Rich and creamy doesn't even scratch the surface of this incredible species. Typical market size fall between 2 and 8 lbs. A light orange flesh cooks to a brilliant pink and flakes beautifuly. The abundant fat keeps the flesh moist against high heat cooking methods, and is very forgiving to slight overcooking. Arctic Char bridges the familiarity of Salmon with the uniqueness all its own.
Creamy, Robust, Complex
Pacific Sardines are very rich in fish oil. They have a creamy texture and robust flavor. The Pacific Sardine is a very Sustainable species and lend themselves to a wide range of culinary uses. Served whole typically, but they have a beautiful fillet and are sizable for tapas and "small plate" uses. Roast, Grill, Saute, Poach, Pickle.
Firm, Moderate, Moist
Opah consists of two cuts that separate the body structure. The Back, which is the most valued, and the Belly, which has a versatile usability. The back loin will resemble a slighty curved Cylinder and the Belly has a flat triangle shape. Opah can be treated as Tuna, Swordfish, and Ono. The flesh is firm, but holds moderate moisture. Sear, Grill, Saute, Katsu, Tataki.