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IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Like other snappers from Hawaii, uku has clear, pale pink flesh that is deli-
cately flavored, moist, and firm. Some chefs say that uku is slightly stronger flavored than the very
delicate opakapaka.
Preparations:
As it is sometimes a substitute for opakapaka, uku is prepared in the same ways,
including baking, broiling, sauteing and steaming.
Uku harvested during the summer spawning season is often rich in natural fat, a desirable attribute
for sashimi.