Hamachi has light golden flesh and may display a dark streak along the edge of a fillet, Hamachi can be as rich as toro, smooth and buttery with a deep smoky taste, but not as overpoweringly fatty. Learn More
Fresh striped Marlin or Nairagi is considered the finest-eating of all marlin species because of its tender flesh. The natural color varies from light pink to orange-red. Nairagi is frequently used in raw fish preparations or is cooked in the same manner as tuna and swordfish. Learn More
Monchong has clear, white flesh with pinkish tones. It is firm in texture and moderate in flavor. The highly transparent flesh, high oil content and good shelf life makes this versatile fish very attractive for restaurant use. Learn More
Ono flesh is whiter, flakier, and has a more delicate texture than the meat of other fast-swimming, pelagic species. One way to retain moisture in a low fat content fish is to poach or grill.
Shipped directly from Honolulu this bottomfish has a transluscent pink flesh cooks up with a mild flavour and moist texture. Minimum order is 20 lbs. Please call for availability and pricing Learn More