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Premium Hawaii bottomfish, such as onaga and opakapaka,
are favorites of fine dining chefs and their patrons.
Local home style dining, often characterized by having a
whole fish per person, lends itself to the preference for
the smaller main Hawaiian Islands (MHI) bottomfish that
are brought fresh to the market on a daily basis. Local
family style restaurants typically offer the single
serving or family sized freshly caught MHI bottomfish
prepared whole. The medium to large sized MHI bottomfish
fill the niche for the highest sashimi grade product
demanded by Hawaii’s world-class specialty restaurants.
Bottomfish from the Northwestern Hawaiian Islands are
generally larger in size and provide excellent fillets for
the large number of white table cloth restaurants in
Hawaii. The high restaurant demand for fillets results in
a combination of Hawaii caught and imported bottomfish
being served. Many of the most highly awarded
boutique/Pacific rim restaurants serve only Hawaii caught
bottomfish to ensure top quality for you.
- Enjoy Bottomfish – consumer card (pdf)
- Ginger Crusted Opakapaka recipe (pdf)
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