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Catch of the Day The Hawaiian waters are host to the most palatable fish in the world. Being in Hawai‘i gives you access to the freshest seafood you can get straight from the sea and onto your plate (with a short stop in the chef ’s kitchen). If you like sushi and feel it’s a sin for such high quality fish to touch a frying pan, then you will love trying the different sashimi available here. It will be difficult to find some of the variety outside of Hawai‘i, and if you happen to find opah or the Hawaiian slipper lobster elsewhere, guaranteed it won’t be as fresh or succulent. When you are dining out in Hawai‘i, you will most likely encounter ingredients you are unfamiliar with. This is all part of the enjoyment of experiencing new things. The staff is usually very knowledgeable and happy to answer any questions about local fish and ingredients. Enjoy! ‘Ahi is a yellowfin tuna and is a favorite among the locals and is best eaten as sashimi or seared with a rare center. The meat is full-flavored and is comparable to a good steak. The fat content increases in the winter making it even more desirable as sashimi or sushi. Hawaiian Spiny and Slipper Lobsters are some of the best tasting lobsters intheworldwith its sweet, flavorful, succulent meat with firm texture. It can be enjoyed raw or in a variety of ways. Any way is delicious and the opportunity to savor the specialty should not be missed. Kampachi is a very versatile fish rich in flavor with a smooth texture and serves up well as sashimi or in many different culinary styles and flavors. Because of its high fat content (30%), it is considered to be a top quality sushi-grade fish. When cooked the meat is tender and succulent with a subtle, pure flavor. Mahimahi is an excellent fish to try in a variety of ways. It is popular worldwide and is also known as the dolphinfish (rest assured it’s a fish and not a mammal). The meat is slightly sweet and light pink with a firm texture that turns white and flaky when cooked. Try it encrusted with macadamia nuts and topped with white wine and lemon butter or many different preparations. Ono has a delicate flaky texture with meat that is lean and slightly sweet in flavor. The large mackerel type fish is known as wahoo in Florida and the West Indies and is sometimes substituted for mahimahi. Onaga is considered the premium of snappers and has a light, delicate flavor, which can be enjoyed as sashimi or cooked by various methods. It is a favorite among locals and many Hawai‘i residents serve onaga on special occasions such as NewYear’s Day and weddings because the fish is believed to bring joy, happiness and renewal. Opah is also called a moonfish probably because of its large, silvery round profile. It has a rich flavor and can be prepared in many ways or eaten as sashimi. It is considered to be a “good luck fish” by many fishermen since it is snagged more than it is caught by the fishing lure. When opah is cooked, the texture is similar to chicken. ‘Opakapaka is a pink snapper with a firm flesh and color varies from clear to light pink. When cooked, the fillets remain moist and the meat becomes white and flaky. It has a subtle, delicate flavor and can be delicious prepared in many ways. An excerpt from Hawai‘i Traveler magazine. Available in Hawai‘i’s finest hotels and online at www.myhawaiitraveler. com.