I’ll never forget the first time I tried opakapaka — steamed whole, with ginger and scallions, at a small restaurant on Oahu’s windward coast. The flesh was so delicate it flaked at the touch of a fork, and my kids Lily and Ethan, who usually pick at fish, asked for seconds. That’s the thing about Hawaiian seafood: it’s not just fresh — it’s a whole different category of quality. The Deep 7 bottomfish complex, which includes opakapaka and onaga, is the most culturally and economically important group of reef fish in the islands, and it’s managed carefully to keep it sustainable.
The Deep 7 bottomfish complex — six snapper species and one grouper — are the most prized fish in Hawaiian waters, and they’re not currently overfished.
This guide covers the Hawaiian seafood you’re most likely to see on menus and at markets: what each fish tastes like, when to eat it, and how to order it with confidence. Whether you’re planning a dedicated seafood crawl or just want to know what’s worth the splurge at a restaurant, this will help you navigate Hawaii’s fish scene like a local.
Hawaiian seafood is genuinely worth seeking out — the quality is exceptional, and the variety goes far beyond what most tourists try. But not every fish is available year-round, and prices at restaurants can be steep. Focus on the Deep 7 species (especially opakapaka and onaga) and seasonal catches like aku and mahimahi for the best balance of quality and value.
Seafood lovers
Foodie travelers
Sustainable eaters
| Fish | Best For | Standout Feature | Season | Key Tip |
|---|---|---|---|---|
| Opakapaka (Pink Snapper) | Sashimi, baking, steaming | Delicate, light pink flesh; Hawaii’s premium snapper | Year-round, peak Oct–Feb | Winter fish have higher fat content — best for sashimi then |
| Onaga (Longtail Red Snapper) | Steaming, baking, sashimi | Firm, sweet white flesh; vibrant red skin | Year-round | Often served whole — the skin is edible and delicious |
| Mahimahi (Dolphinfish) | Grilling, fish tacos, sandwiches | Mild, firm, versatile; not a dolphin | Year-round, peak summer | Best when line-caught — ask your server |
| Ahi (Yellowfin Tuna) | Sashimi, poke, seared steaks | Rich, meaty texture; deep red color | Year-round | Look for “bigeye” ahi for the highest fat content |
| Ono (Wahoo) | Grilling, sautéing, fish and chips | Mild, flaky, low oil content | Year-round, peak spring | “Ono” means delicious in Hawaiian — lives up to the name |
| Hapuʻupuʻu (Hawaiian Grouper) | Steaming, baking, chowder | Firm, mild, large flakes | Year-round | One of the Deep 7 — often served in upscale restaurants |
| Aku (Skipjack Tuna) | Poke, dried (aku jerky), seared | Stronger flavor than ahi, darker meat | Year-round, peak summer | More affordable than ahi — great for budget poke bowls |
Opakapaka: Hawaii’s Premium Snapper
If you only try one Hawaiian fish, make it opakapaka. Also known as Hawaiian pink snapper (Pristipomoides filamentosus), it’s the most prized of the Deep 7 bottomfish. Despite the name, its skin is actually light brown — the pink refers to the flesh, which is clear and light pink with a delicate flavor. All Hawaii opakapaka is line-caught using deepwater handline gear, which means less stress on the fish and better quality on your plate.
Opakapaka is caught year-round, but landings peak between October and February. Fish caught during winter have a higher fat content, which makes them ideal for sashimi. In summer, the flesh is leaner but still excellent for cooking. If you see opakapaka on a menu, order it — it’s worth the splurge.
Onaga: The Red Snapper That Steals the Show
Onaga (longtail red snapper, Etelis coruscans) is the other star of the Deep 7. It has a vibrant red skin and firm, sweet white flesh that holds up well to steaming and baking. Like opakapaka, it’s line-caught and highly prized by chefs. Onaga is often served whole — the skin is edible and adds a lovely texture contrast to the tender meat.
Onaga is one of the most abundantly harvested Deep 7 species, but it’s still subject to annual catch limits. If you’re set on trying it, call ahead to confirm the restaurant has it that day. It’s worth the effort.
Mahimahi: The Crowd-Pleaser
Mahimahi (dolphinfish, Coryphaena hippurus) is one of the most popular fish in Hawaii — and for good reason. It’s mild, firm, and versatile, working equally well grilled, in fish tacos, or as a sandwich. Despite the name, it has nothing to do with dolphins (the mammal). Mahimahi is a fast-growing fish that’s abundant in Hawaiian waters, especially during summer.
When ordering mahimahi, ask if it’s line-caught. Line-caught fish are handled more carefully and arrive at the market in better condition. It’s also one of the more affordable options on most menus, making it a good choice for families.
Ahi: The King of Poke
Ahi (yellowfin tuna, Thunnus albacares) is the fish you’ll see most often in poke bowls and on sashimi platters. It has a rich, meaty texture and deep red color that’s unmistakable. Bigeye tuna (Thunnus obesus) is even more prized for its higher fat content — look for “bigeye ahi” on menus for the best sashimi experience.
Ahi is available year-round, but the best quality comes from fish caught on longline or handline fisheries. If you’re buying ahi for poke at a market, look for pieces that are bright red and firm — avoid anything that looks brown or mushy.
Ono: The Delicious One
Ono (Acanthocybium solandri) means “delicious” in Hawaiian, and the fish lives up to its name. Also known as wahoo, ono has a mild, flaky white flesh with low oil content. It’s excellent grilled, sautéed, or in fish and chips. Ono is a pelagic fish that’s caught year-round, with a peak in spring.
Ono is a great choice if you want something lighter than ahi or mahimahi. It’s also one of the more affordable options on most menus. Look for it at fish markets and casual restaurants.
Hapuʻupuʻu: The Grouper You Need to Try
Hapuʻupuʻu (Seale’s grouper, Hyporthodus quernus) is the only grouper in the Deep 7 complex. It has firm, mild flesh with large flakes that hold up well to steaming, baking, and chowder. It’s less common on menus than opakapaka or onaga, but it’s worth seeking out for its unique texture.
Hapuʻupuʻu is one of the most culturally important Deep 7 species, and it’s managed under the same annual catch limits as the rest of the complex. If you see it on a menu, order it — it’s a treat.
Aku: The Budget-Friendly Poke Star
Aku (skipjack tuna, Katsuwonus pelamis) is the workhorse of Hawaiian poke. It has a stronger, more pronounced flavor than ahi, with darker, firmer meat. It’s also significantly more affordable — you’ll often find aku poke bowls for $10–$15, compared to $18–$25 for ahi. Aku is also used for dried fish (aku jerky) and seared preparations.
Aku is a great entry point if you’re new to Hawaiian poke. The flavor is bolder than ahi, but it’s still mild enough for most palates. It’s also the most sustainable choice among the tunas, since skipjack populations are healthy.
Where to Buy and Eat Hawaiian Seafood
The best place to buy fresh Hawaiian seafood is at a fish market or grocery store with a good seafood counter. On Oahu, Tamashiro Market in Honolulu is a local institution — they carry a wide selection of Deep 7 fish and can tell you exactly when it was caught. On Maui, Hawaiian Fish Market in Kahului is another excellent option. For restaurants, look for places that list the fish’s origin and catch method on the menu — that’s a sign they take quality seriously.
At Tamashiro Market, the best selection is between 9 a.m. and 11 a.m. — that’s when the morning catch arrives. Ask the counter staff what’s freshest that day; they’ll often steer you toward a hidden gem.
If you’re eating out, expect to pay a premium for Deep 7 fish. Opakapaka and onaga entrees typically run $35–$55 at mid-range restaurants, and $50–$75 at upscale places. Mahimahi and ono are more affordable, usually $20–$30. Aku poke bowls are the best value — you can get a generous portion for under $15 at most poke shops.
The Deep 7 fishery can close early if the annual catch limit is reached. The fishing year runs September 1 to August 31, and closures have happened in recent years. If you’re visiting between March and August, check with the restaurant or market to confirm they have Deep 7 fish in stock.
Choosing the Right Fish for You
Not sure which fish to order? Here’s a quick guide based on what you’re looking for:
| If you want… | Choose this fish | Why |
|---|---|---|
| The best sashimi experience | Opakapaka (winter) or bigeye ahi | Highest fat content, silkiest texture |
| A mild, family-friendly fish | Mahimahi or ono | Mild flavor, firm texture, versatile preparations |
| Something unique to Hawaii | Opakapaka or hapuʻupuʻu | Deep 7 species you won’t find elsewhere |
| Budget-friendly poke | Aku | Stronger flavor, half the price of ahi |
| A whole-fish experience | Onaga | Beautiful red skin, edible and delicious |
- Focus on Deep 7 species (opakapaka, onaga, hapuʻupuʻu) for the best quality and cultural significance.
- Winter (October–February) is the best time for opakapaka sashimi due to higher fat content.
- Ask about catch method — line-caught fish are higher quality than net-caught.
- Check for fishery closures if visiting between March and August.
- Aku is the best value for poke — don’t overlook it.
Your Hawaiian Seafood Questions, Answered
What’s the difference between ahi and aku?
Ahi (yellowfin tuna) is richer, milder, and more expensive — it’s the gold standard for sashimi and poke. Aku (skipjack tuna) has a stronger, more pronounced flavor and darker meat, and it’s significantly cheaper. Both are excellent, but they serve different purposes.
Is Hawaiian seafood sustainable?
Yes, for the most part. The Deep 7 bottomfish complex is not overfished and not experiencing overfishing, according to the 2018 stock assessment. Pelagic fish like mahimahi and aku are also well-managed. The main concern is bycatch in longline fisheries — look for line-caught or handline-caught fish when possible.
What’s the best fish for someone who doesn’t like fish?
Mahimahi or ono. Both have very mild flavors and firm textures that don’t taste “fishy.” Mahimahi is especially good for kids — my two loved it in fish tacos with a mild slaw.
Is opakapaka worth the high price?
Yes, if you’re a seafood lover. The delicate flavor and firm texture are unmatched. But if you’re on a budget, mahimahi or ono are excellent alternatives that won’t break the bank.
What’s the most disappointing fish to order?
Farmed fish that’s passed off as local. Some restaurants serve imported farmed salmon or tilapia without disclosing the origin. Always ask where the fish is from — if it’s not Hawaiian, it’s probably not worth the premium price.
Hawaiian seafood is one of the great culinary experiences in the islands — not because it’s hyped, but because the quality is genuinely exceptional. Whether you’re splurging on opakapaka at a fine-dining restaurant or grabbing an aku poke bowl from a roadside stand, you’re eating fish that’s been caught with care and respect. That’s something worth seeking out. For more on eating well in Hawaii, check out our guide to Hawaii’s best seafood market finds.
Sources and further reading
Main Hawaiian Islands Deep 7 Bottomfish. NOAA Fisheries, 2024.
Pink Snapper (Opakapaka). Hawaii Seafood, 2024.
Explore Places to Stay
Feel free to zoom in and out of the map to explore the area and find the best place to stay for your trip.