Sustainable Seafood in Hawaii: Dine Responsibly on Island Delicacies

Hawaii sits in the middle of the Pacific Ocean, yet roughly half of the seafood eaten across the islands is imported. That disconnect is driving a quiet shift among chefs, fishermen, and scientists who are building a more self-sufficient seafood system — one that relies on open-ocean aquaculture, restored traditional fishponds, and creative ways to use fish that most kitchens once threw away. What follows are the most promising initiatives and the restaurants where you can taste the results.

Hawaiian Kanpachi — Open-Ocean Aquaculture Done Right

Blue Ocean Mariculture runs the only open-ocean finfish farm operating in the United States, a quarter-mile off the Kona coast of the Big Island. Their Hawaiian Kanpachi — a longfin yellowtail — is raised from eggs in a hatchery, then transferred to diamond-shaped net pens submerged 200 feet deep in clear, calm water. Strong currents sweep waste away quickly, and the company regularly monitors the surrounding seafloor. According to VP of Marine Operations Tyler Korte, water quality near the pens matches water sampled six miles up the coast, and the same marine species — dolphins, sharks, manta rays, healthy corals — are present around the farm.

Chefs Jayson and Ocean Kanekoa at Hawaii Calls Restaurant on the Big Island source Kanpachi year-round from that farm. Ocean Kanekoa’s menu features the fish four ways, including one preparation that’s deboned, breaded, and crisped like boneless chicken wings — a savvy entry point for diners who might be wary of farmed fish.

Loko Iʻa — Hawaii’s Original Sustainable Seafood System

Long before modern aquaculture, Native Hawaiians built fishponds called loko iʻa — lava-rock enclosures at the confluence of freshwater streams and seawater. Juvenile fish swam in through small openings covered by wooden grates, fed on vegetation and nutrients in the brackish water, and were harvested as needed. Clay Tam of the Pacific Islands Fisheries Group describes these ponds as “food bank reserves” that sustained communities when wild harvests faltered. Some have been operational for over 800 years.

Many fishponds fell into disuse over the last century, but restoration efforts are bringing them back. Kīholo Preserve, managed by Hui Aloha Kīholo and The Nature Conservancy, is one of the best-known restored sites on the Big Island. It’s not a dining destination — you won’t order fish there — but visiting gives you a tangible sense of how Hawaii fed itself sustainably for centuries before contact. The principles behind loko iʻa — working with natural water flow, zero waste, community-scale harvest — are the same ones modern aquaculture operations are now trying to replicate at scale.

Ta’ape — Eat ‘Em to Beat ‘Em

What do you do with an invasive fish that has spread across the entire archipelago, from 10 feet deep to over 600 feet? In Hawaii, the answer is Ta’ape — the bluestripe snapper — and the strategy is to make it valuable enough that fishermen choose to keep it. Ta’ape was introduced in the 1950s by the state’s Division of Aquatic Resources without any ecological impact studies, and it quickly outcompeted native species across every island. For decades, it was treated as bycatch and discarded.

Starting in 2020, Conservation International-Hawaii, in partnership with NOAA Fisheries, launched a campaign to change that. The results are measurable: a 90% increase in annual Ta’ape harvest and a nearly 178% rise in market value compared with 2018. More than 200 partners across Hawaii — chefs, fishermen, seafood businesses — now promote the fish. Ta’ape has pink, white, flaky meat; it works fried whole, in ceviche, raw, in soups, or as fish cakes. The cultural shift is real: a fish that once looked like an aquarium pet to local diners is now showing up on plates across the state.

Whole Fish — Nothing Left Behind

Roughly 40–50% of a fish’s weight is typically discarded after processing — heads, tails, bloodline, bones. A partnership between Conservation International-Hawaii and NOAA Fisheries has been working to change that by showing chefs and home cooks how to use every part. The program’s website publishes recipes for fish eyeballs, bloodline, ahi tails, and vertebra marrow, turning waste into ingredients.

Chef Chris Cosentino, who opened Coast in Maui, is one of the most visible proponents of this approach. He demonstrates whole-fish butchery techniques and serves dishes like whole roasted ahi tails (which yield meat resembling oxtail) and ahi marrow — vertebra hacked open, served on the half shell with mignonette, like an oyster shooter. The bloodline, typically trimmed for its stronger iron flavor, becomes bloodline aioli. Even the skin isn’t wasted: fish leather from Ta’ape, ahi, and mahi-mahi has been turned into purses, wallets, and earrings through partnerships with the fashion industry.

How to Dine Responsibly on Hawaiian Seafood

Knowing which fish to order is the first step. Kanpachi and Ta’ape are the two most accessible sustainable choices right now — one is farmed with negligible environmental impact, the other is an invasive species that benefits the ecosystem when harvested. Beyond those two, look for restaurants that advertise whole-fish butchery or local sourcing partnerships. The Hawaii Tourism Authority certifies sustainable experiences; travelers can check GoHawaii.com for reservation requirements and HTA-certified operators.

A few practical guidelines: ask where the fish comes from and whether it’s local or imported; be willing to try lesser-known cuts like ahi tail or bloodline aioli; and if you see Ta’ape on a menu, order it. The more demand there is for these fish, the more the market will shift toward keeping them in the supply chain.

For travelers who want to go deeper, a cooking class in Hawaii is a hands-on way to learn whole-fish techniques and local preparation methods. Browse cooking class options on Viator to find classes that focus on Hawaiian ingredients and sustainable seafood.

Before You Go — Sustainable Seafood in Hawaii

What’s the most sustainable fish to order in Hawaii right now?

Hawaiian Kanpachi and Ta’ape are the top two. Kanpachi is open-ocean farmed with no detectable environmental impact. Ta’ape is an invasive species that benefits native fish populations when harvested. Both are increasingly available across the islands.

How can I tell if a restaurant serves truly local seafood?

Ask directly where the fish was caught or farmed. If the server can’t tell you, the fish is likely imported. Restaurants that participate in HTA-certified sustainable experiences or partner with Conservation International-Hawaii are reliable bets.

Is farmed fish in Hawaii actually sustainable?

It depends on the farm. Blue Ocean Mariculture’s open-ocean Kanpachi operation is the gold standard — submerged pens at 200 feet, strong currents that disperse waste, and regular monitoring that shows no ecological impact. Not all fish farms meet that bar, so ask about the source.

What should I order if I want to try something unusual?

Look for ahi tail (whole roasted, similar to oxtail), ahi marrow (served on the half shell like an oyster shooter), or bloodline aioli. These are dishes that most restaurants throw away — ordering them supports the whole-fish movement and gives you a genuinely unique meal.

The Takeaway — Choose Fish That Help, Not Hurt

The paradox of Hawaii’s seafood system — an island state importing most of its fish — doesn’t have to define your plate. Every meal is a chance to support the farmers, fishermen, and chefs who are building a better model. Order Kanpachi and Ta’ape when you see them, ask where the fish comes from, and try the cuts most people skip. That’s how you dine responsibly on island delicacies.

For more ways to eat well across the islands without breaking the bank, check out our guide to affordable Hawaiian eats.

References

NOAA Fisheries. “Reducing Waste and Feeding Communities in Hawaii: Whole Fish Approach.” NOAA, 2025. ↗

Hawaii Tourism Authority. “GoHawaii.com — Official Hawaii Travel Guide.” 2025. ↗

For more on Hawaii’s food scene, browse our guide to Hawaii’s hidden plate lunch spots and the ultimate luau food guide for what to eat and how to enjoy it.