Sustainable Seafood in Hawaii: Ethical Eating for Island Travelers

Hawaii sits more than 2,500 miles from the nearest continent, yet it imports over 90 percent of its food and roughly half the seafood it consumes. Being surrounded by the Pacific doesn’t automatically mean the fish on your plate came from local waters. The good news is that a growing movement of chefs, fishermen, scientists, and conservation groups is making it easier to eat in a way that supports Hawaii’s marine ecosystems instead of draining them. This guide covers the specific sustainable seafood options you can actually find on island menus — and how to tell the difference between a responsible choice and one that isn’t.

Comparing Sustainable Seafood Options in Hawaii

The table below breaks down the main sustainable seafood choices you’ll encounter, what makes each one a better pick, and where to start looking.

Once this table has laid out the options, the rest of the article dives into each one — how they work, why they matter, and how you can eat them on your trip.

Hawaiian Kanpachi: Open-Ocean Farming Done Right

Most farmed fish carries a deservedly bad reputation — pollution from pens, escaped fish interbreeding with wild stocks, and wild fish caught to feed the farmed ones. Hawaiian Kanpachi (longfin yellowtail) is a clear exception. Raised by Blue Ocean Mariculture off the Kona coast, it’s the only open-ocean finfish farm operating in the United States.

The operation starts with eggs in a hatchery next to the Ocean Era research facility. As the fish mature, they’re transferred to sea pens fully submerged 200 feet deep in Hawaii’s deep water — mimicking the natural habitat of wild Kanpachi. Strong currents carry fish waste away quickly, protecting water quality around the pens. The company limits stocking density to match natural schooling behavior and regularly monitors the surrounding environment and seafloor. Their data shows negligible influence: water quality at the net pens matches samples taken six miles up the coast, and the same populations of dolphins, sharks, healthy corals, and manta rays are observed around the farm as in the surrounding area.

You can taste the result at Hawaii Calls restaurant on the Big Island, where chefs Jayson and Ocean Kanekoa feature Hawaiian Kanpachi four ways — including a deboned, breaded, crisped version that resembles a boneless chicken wing. The farm supplies Kanpachi year-round, which means it’s a reliable choice for diners who want to avoid the uncertainty of imported fish.

Ta’ape: Eat ‘Em to Beat ‘Em

What do you do with an invasive fish that most people don’t want to eat because it looks like an aquarium fish? In Hawaii, the answer has become a coordinated campaign to put Ta’ape (bluestripe snapper) on dinner plates — and it’s working.

Ta’ape was introduced to Hawaiian waters in the 1950s by the state’s Division of Aquatic Resources without studies on how it would affect existing ecosystems. It spread across the entire archipelago, ranging from 10 feet to over 600 feet deep. For decades it was treated as bycatch, but a program led by Conservation International-Hawaii and funded in part by a NOAA Saltonstall-Kennedy grant has transformed its reputation.

The results since 2020 are striking: a 90 percent increase in annual harvest, a 178 percent increase in market value compared to 2018, and the number of Ta’ape released back into the ocean has dropped by over 200 percent — meaning fishermen are now keeping them on their boats because there’s a market. The program has worked with over 200 partners across the islands and reached more than 22 million people through its campaign.

Ta’ape are pink, white, flaky reef fish typically under two pounds. They work well fried whole, in ceviche, raw, breaded and fried, in soups, or as fish cakes. Every pound you buy reduces pressure on native species and boosts local food security by replacing a pound of imported seafood.

Loko Iʻa: Ancient Fishponds Making a Comeback

Long before modern aquaculture, Indigenous Hawaiians built managed estuaries called loko iʻa — fishponds constructed from lava rock at the nutrient-rich confluence of seawater and fresh water. The earliest of these date back more than 800 years. Juvenile fish would enter through a small opening covered by a wooden grate, feed on the rich vegetation and nutrients in the brackish water, and grow until they were harvested. Clay Tam of the Pacific Islands Fisheries Group describes them as food bank reserves that fed the community when wild harvest wasn’t possible.

Many of these fishponds fell into disrepair over the last century, but restoration efforts have accelerated in recent decades. One notable example is the Kīholo Preserve on the Big Island, managed by Hui Aloha Kīholo and The Nature Conservancy. These restored ponds aren’t just historical artifacts — they’re functioning food systems that demonstrate a form of aquaculture that worked sustainably for centuries before industrial methods existed.

Visiting a restored fishpond connects you to a food tradition that predates modern concerns about aquaculture by eight centuries. It’s also a reminder that the most sustainable approach to seafood isn’t always the newest one.

The Whole-Fish Revolution: Zero Waste on Your Plate

After processing, 40 to 50 percent of a typical fish gets discarded — heads, tail cuts, bloodline, and bones. In Hawaii, a growing number of chefs are finding ways to put those parts to use, and the results are surprisingly good.

During Sustainable Seafood Month, Conservation International-Hawaii brought together chefs, fishers, and seafood businesses to create innovative dishes from lesser-known cuts. Highlights included whole roasted ahi tails (which resemble oxtail when cooked), ahi marrow served on the half shell with mignonette, and bloodline aioli. The organization hosts recipes for all fish parts, including eyeballs, on its website.

Beyond the plate, fish skin is being turned into leather. The program has trialed 30 species — ahi, Ta’ape, mahi-mahi — and produced purses, wallets, and earrings from skins that would otherwise go to waste. The leather initiative is still exploratory but points to a future where nothing from a sustainably caught fish is thrown away.

For travelers, ordering a whole roasted fish or asking about offcuts is one of the most direct ways to support zero-waste practices. It also tends to be cheaper than ordering a fillet of a premium species.

Eating Your Way to a Healthier Ocean: Practical Tips

Knowing which fish to choose is half the battle. The other half is knowing where to eat and what to ask for.

On the Big Island, Hawaii Calls is a standout for its Kanpachi dishes and broader commitment to local sourcing — chefs Jayson and Ocean Kanekoa also procure Hamakua mushrooms, salad greens, pork, and pineapple from nearby farms. On Oʻahu, Moku Kitchen in Kakaʻako, led by Chef Peter Merriman, serves regional cuisine with dishes like locally grown pumpkin ravioli. Koko Head Cafe uses local eggs and vegetables. The KCC Farmers Market (Saturdays, 7:30–11 a.m.) is a reliable spot to buy fresh local fish and produce directly from growers and fishers.

A few other ground rules help keep your seafood choices aligned with your values. Hawaii banned the sale of sunscreens containing oxybenzone and octinoxate, which damage coral reefs — bring mineral-based zinc or titanium products instead. If you encounter Hawaiian monk seals or green sea turtles (honu), stay at least 10 feet from turtles and 50 feet from seals (150 feet for mothers with pups). Federal fines for harassing protected marine life can reach $50,000 per violation, and a visitor was recently fined $1,500 for touching a monk seal and pursuing a turtle on Kauai.

The state’s new Climate Impact Fee (Green Fee) took effect in 2026 as an incremental increase to the Transient Accommodations Tax — expect roughly $3 extra per night on a $400 hotel room. The projected $100 million in annual revenue funds reef restoration, climate resilience, and conservation programs.

Before You Go: Sustainable Seafood in Hawaii

What’s the single best sustainable seafood choice for a visitor?

Hawaiian Kanpachi from Blue Ocean Mariculture. It’s the only open-ocean farmed finfish in the U.S., has documented minimal environmental impact, and is available year-round at several restaurants. Ta’ape is a close second — every pound you eat helps control an invasive species and supports local fishermen.

How can I tell if a restaurant serves sustainable seafood?

Ask where the fish comes from. If they say “local” or name a specific farm or fishing boat, that’s a good sign. If they say “Pacific” or can’t answer, it’s likely imported. Restaurants participating in the Conservation International-Hawaii network or other verified programs will often mention it on their menu.

Is farmed fish always bad in Hawaii?

No — but you need to know the farm. The Hawaiian Kanpachi operation is a model of responsible aquaculture. Older methods with pollution and escape problems are not what’s happening off the Kona coast. The key difference is open-ocean, deep-water pens with strong currents and transparent monitoring.

What about ahi tuna — can I eat it sustainably?

Ahi (yellowfin and bigeye tuna) is a complex choice. Some is caught sustainably by local fishers using pole-and-line methods; some is caught by industrial longliners with high bycatch. Your best bet is to ask your server or fishmonger how it was caught and where. If they can’t tell you, choose Kanpachi or Ta’ape instead.

Does the Green Fee affect my seafood choices?

Not directly — the Climate Impact Fee applies to accommodations, not restaurants. But the revenue funds reef and ocean conservation programs that support the ecosystems wild fish depend on. It’s one more reason to feel good about spending your dining budget on local, sustainable seafood.

Making Your Meals Matter

Eating sustainably in Hawaii doesn’t mean sacrificing quality or variety. The islands are home to some of the most innovative seafood practices in the country — from the only open-ocean finfish farm in the U.S. to a campaign that turned an invasive species into a market success. Every meal is a chance to support the people and systems working to keep Hawaii’s waters healthy. That’s the kind of souvenir that stays behind after you leave.

For more on eating your way through the islands, check out our guide to must-try Hawaiian dishes — including sustainable picks you’ll want to order before you fly home.

References

Environmental Defense Fund. “Hawaii Innovation: Transforming Fish Farming.” Vital Signs, 2024. ↗

NOAA Fisheries. “Reducing Waste and Feeding Communities: Hawaii’s Whole Fish Approach.” NOAA Podcast, 2024. ↗

Hawaii Tourism Authority. “Responsible Travel Tips.” GoHawaii.com, 2026. ↗

If you’re planning a trip around food, our guide to Big Island dishes covers local restaurants and farms that prioritize sustainable sourcing. For a broader look at Hawaii’s food culture, the fish taco face-off rounds up coastal spots doing it right, and our guide to ahi tuna helps you navigate the most iconic — and complicated — fish in Hawaiian waters.