Page 42 - Hawaii Seafood Buyers Guide

Page 42 - Hawaii Seafood Buyers Guide

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This is a generalized representation of availability. Individual years and months may not conform to the general
pattern due to variations in ocean or weather conditions.
Key: Light Landings Heavy Landings
Tuna
Aku (Skipjack Tuna)
Bigeye Ahi (Bigeye Tuna)
Tombo (Albacore Tuna)
Yellowfin Ahi (Yellowfin Tuna)
Billfish
Hebi (Shortbill Spearfish)
Kajiki (Pacific Blue Marlin)
Nairagi (Striped Marlin)
Shutome (Broadbill Swordfish)
Open Ocean
Mahimahi (Dolphinfish)
Monchong (Bigscale Pomfret)
Ono (Wahoo)
Opah (Moonfish)
Bottomfish
Hapu’upu’u (Grouper)
Onaga (Ruby Snapper)
Opakapaka (Crimson Snapper)
Uku (Snapper or Jobfish)
Species Name
Table 1 - Seasonal Availability of Hawaii’s Major Fish Species
J F M A M J J A S O N D
Eyes
Gills
Skin
Body
Odor
Scales
Belly cavity (if gutted)
Clear, bright, bulging, black pupil
Bright red, free of slime
Shiny, bright; no surperficial scars/scrapes
Stiff, straight, firm and resillient when
touched
Ocean-fresh, slight seaweed scent
Adhere tightly to skin, bright color,
few missing
Evisceration complete, flesh tight to bone
Varies with species but should be
consistent/bright
Ocean-fresh, slight seaweed scent
Firm, unseparated, moist, clean-cut
Color
Smell
Flesh
Table 2 - Assessing Quality in Fresh Seafoods from Hawaii
Fresh Whole Fish Good Quality Poor Quality
Halves, Quarters, Fillets of Fresh Fish
Dull sunken, cloudy, grey pupil
Brown, slimy, sour odor
Dull discolored, bruises, bite marks, gaff
marks, lesions penetrating to flesh
Soft, retains indentation when touched
Ammonia, putrid smell
Dull, large quantities missing
Cuts, incomplete evisceration, bones loose
from flesh, belly flap stained greenish-yellow
Bruising, red spots, yellowing or browning
at edges
Ammonia, putrid smell
Soft and mushy, ”cracked“, dried out,
ragged-cut
Table 1 - Seasonal Availability of Hawaii’s Major Fish Species
Table 2 - Assessing Quality in Fresh Seafoods from Hawaii