![]() Takafuji started fishing in ‘74, and Kobayashi started bottomfishing in ‘85. In this audio clip, Ralph Takafuji talks with Nash Kobayashi about how he learned to eat fish. Nash Kobayashi and Ralph Takafuji talk about their favorite types of fish and different ways to prepare it.Ī few interviewees said they didn’t eat much fish, or started to eat fish later in life. Other variations included oyster sauce, garlic, or chung choi (salted turnip), but all were finished by pouring sizzling hot oil over the fish. It’s a real nice rich fish to eat, and steaming, of course, is the way to do that kind of fish. …it’s steamed, red hot oil, soy sauce, ginger steamed in ginger and onion, fresh ginger and onion, spices, cilantro on top. One interviewee even had a special pan for steaming fish for parties. They are typically enjoyed steamed, Chinese style. These species aren’t usually targeted, so they aren’t common in the market. The next most popular favorite was gindai (oblique-banded snapper), followed closely by hogo (scorpionfish). And of course it has to be fresh-ideally fewer than three days old! Local monchong were also mentioned as a good fish for sashimi, as it’s clean and not fishy, although many other species were mentioned as well. Some mentioned that the smaller fish, 12 pounds or less, were better for sashimi. While it can be cooked many ways, it was most often described as one of the best species to be eaten raw, as sashimi and poke. Onaga (long-tail red snapper) topped the list as the fish most people identified as their favorite. So far, 31 of 46 interviews have been transcribed, resulting in over 1200 pages of stories! To celebrate National Seafood Month, we searched the transcripts for favorite dishes and preparations from some of the most skilled bottomfish fishers in the state. The Western Pacific Regional Fisheries Management Council has also been a key partner and is helping us transcribe the interviews conducted over the past year. We’re collaborating with the Pacific Islands Fisheries Group to document the history of bottomfishing in Hawai‘i by listening to stories from veteran fishers. It is important that someone be home to receive the fish when it arrives, to make sure it is refrigerated right away.In the recent blog Onaga dai Bonkei!, we shared one of the artistic and culturally significant preparations of bottomfish that we heard during interviews for the Hawai‘i Bottomfish Heritage project. Locations east of the Rockies will take two days to arrive. All Hawaiian Fish is shipped Priority Overnight. Price is pro-rated to the closest tenth of a pound at the same per-pound rate. We try to get as close to ordered weight as possible, and still maintain the integrity of the fish. Price includes Priority Overnight shipping. You will be contacted by e-mail to confirm your order.įor more details or larger orders, call 1-80 or email: additional information: We will ship early in the week to ensure the fish arrives before the weekend. You must pre-order your Hawaiian sea bass by end-of-day Thursday for shipping the following week (if we can get the fish). Please indicate what ship week you would like if you are ordering farther in advance. We have been sending fresh, never-frozen fish direct from Hawaii to home cooks and chefs on the mainland over two years. Please contact us with any questions and we look forward to sending you some wonderful fish from Hawaii. It is generally available between the months of October and April (with the exception of January). Hawaiian sea bass is a small to medium fish - growing to 5 to 30 pounds. 10 pounds of Hapu will usually come in 4-6 fillets. ![]() It's lack of small bones makes it easy to fillet, and the head and larger bones are prized for making fish stock. Many of the fish are sold whole to restaurants for steaming. With it's very delicate flavor it can be steamed, poached, broiled, pan-fried, or cooked on skewers. Hapu'upu'u has lean, white, medium dense flesh that delights chefs for it's versatility. We will send your request to Darrel in Maui, who will talk to the fisherman and they will go out and catch a Hawaiian sea bass for you. When you order, it may take a couple of weeks to find your fish, but we will let you know when the fish is "in" and ship it to you express. We have found some local Hawaiian fisherman who have agreed to give us their first choice of the limited Hawaiian catch - so place your super special order now! It is so rarely seen that most Hapu'upu'u sold in Hawaii is actually from New Zealand. Hapu'upu'u, also know as Hawaiian sea bass or grouper, is very hard to come by. ![]() Approximately 10 pounds fillets - 4-6 fillets - Maui
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