Consumer Information
Premium Hawaii bottomfish, such as onaga and opakapaka, are favorites of fine dining chefs and their patrons. Local home style dining, often characterized by serving the whole fish, 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. 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 feature Hawaii caught bottomfish to ensure top quality for your dining pleasure.
- Enjoy Bottomfish – consumer card (pdf)
- Ginger Crusted Opakapaka recipe (PDF)
- Bottomfish Restaurant Tent Card (pdf)
For more information, visit Hawaii-Seafood.org