Hawaii, as an island chain, incorporates a variety of fresh-caught seafood into the culinary landscape. When visiting the islands, you don’t want to miss out on trying the local fish at a sushi bar. The next time you’re dining out, add one of these fish to your order. 

3 Fish You Should Eat At Least Once in Hawaii

1. Uku

The uku is more widely known as the blue-green snapper, available year-round in the shallow waters of Hawaii. While their blue and green scales identify these abundant fish, their pale pink meat is firm and moist. It offers plenty of flavors whether it’s served baked, broiled, steamed, sauteed, or raw. 

2. Onaga

The onaga is a bright, ruby-colored snapper available primarily between October and March. It’s most popular around the Christmas and New Year holidays. This delicately flavored fish can grow between one and 18 pounds. It’s soft and moist when served as sashimi, and can also be baked, sauteed, or put in soup. 

3. Aku

Locals know skipjack tuna as aku, which offers a rich flavor and firm texture no matter how it’s served. It’s a staple in poke and sashimi dishes in sushi bars, but it can also be broiled and seared. The redder the meat, the higher quality the fish. 

If you’re looking to try these local fish at a high-quality sushi bar in Honolulu, head to Natsunoya Tea House. The popular catering company and dine-in sushi bar offers a wide variety of Japanese food prepared fresh-to-order. The restaurant is located atop the slopes of Alewa Heights and provides an unforgettable view of the island. Visit their website to learn more about their menu, or call (808) 595-4488 to make a reservation today. You can also check out their dishes and banquet facilities on their Yelp page.