The fish described on our website represent the most popular and available species. Many other Hawaiian species are as versatile in their use and just as good tasting, but unfortunately, their supplies are limited. Even supplies of most of the more abundant species fluctuate seasonally, and during the off-season, substitution is often necessary.

What might be new to you is our section on Fish Taste that you can find in the individual fish description pages. The Ocean Resources Branch of the State of Hawaii Department of Business, Economic Development, and Tourism, developed a “Ten Factors of Fish Taste” description system. The goal was to create a lexicon for flavor characteristics of fish to allow seafood lovers to gain greater ability to select, cook, eat and enjoy fish. The “Ten Factors of Fish Taste” are:

Aroma:

Intensity (mild to bold)

Flavor:

Intensity (delicate to robust)
Fattiness (lean to rich/buttery)
Acidity (mellow to tangy/citrus)
Sweetness (not sweet to sweet)
Earthiness (clean to earthy)
Gaminess (clean to gamey)

Texture:

Firmness (tender to firm)
Grain (flakey to meaty)
Moisture (dry to moist)