Eat Daily

Enjoy the fresh and tasty local fishes

WORDS KRYSTAL KAKIMOTO

Along with picturesque sunsets and gentle trade winds, the Hawaiian Islands are also known for its fresh ingredients and innovative cuisine, which draws inspiration from the many ethnicities that call the islands home. And for many, a trip here would not be complete without experiencing the wide array of fresh fish caught in Hawaiian waters prepared in the most delicious ways.

‘Ahi is one of the most popular fish to be found in restaurants across the state from awesome hole-in-the-wall poke shops to being featured on the menus of highly acclaimed fine dining restaurants. Also known as yellowfin tuna or bigeye tuna, ‘ahi is renowned for its red, firm flesh and mild flavor making it a prime choice to be enjoyed raw in delectable sushi rolls, poke and sashimi, or quickly seared with a rare center.

At Kukui’s on Kalapakï Beach, Hawaiian ‘Ahi Sashimi is offered on their dinner menu from Thursday to Monday nights. Thin slices of raw ‘ahi are arranged on a platter and served with wasabi (grated Japanese horseradish) mixed with shoyu (soy sauce) to be used as a dipping sauce for the sashimi that accentuates the clean flavors of the fish. When enjoyed raw, the fish has a slightly sweet flavor and texture that practically melts in your mouth making it something that you will want to enjoy again and again.

Kukui’s on Kalapakï Beach is located at Kaua‘i Marriott Resort on 3610 Rice Street in Lïhu‘e. Phone (808) 246-5042. Dinner served nightly from 5:30pm to 10pm.

If enjoying ‘ahi entirely raw is too daring for your palate, this fish also lends itself well to the searing technique where filets are cooked at high temperatures until the outside of the filet caramelizes. The Dolphin Restaurant located in Hanalei Town (also in Po‘ipü) features their rendition of seared ‘ahi that has been on their menu for over 30 years. Thick cuts of fresh ‘ahi steaks are first marinated in their housemade teriyaki sauce and then charbroiled to medium rare. The dish is served with a side of drawn butter and choice of seasonal vegetables, potatoes or rice, making it a perfect introduction to enjoying expertly prepared ‘ahi.

The Dolphin Restaurant is located at 5-5016 Kühiö Hwy in Hanalei. Phone (808) 826-6113 or visit www.hanaleidolphin.com. Open daily from 11:30am to 9pm.

In the casual, yet elegant, atmosphere of Merriman’s Fish House, Chef Peter Merriman, who is one of the esteemed pioneers of Hawai‘i Regional Cuisine, enjoys combining local ingredients with his international flair, which is best captured in his Wok Charred ‘Ahi, Merriman’s Original. Super fresh ‘ahi is quickly cooked on the outside in high heat to caramelize the flavorful marinade and perfectly rare on the inside, and served with a lip-smacking wasabi soy sauce along with won bok cabbage slaw for crunch.

Merriman’s Fish House is located at The Shops at Kukui‘ula in Köloa. Phone (808) 742-8385 or visit www.merrimanshawaii.com/fish-house/. Dinner served nightly from 5:30pm to 9pm, Happy Hour daily from 5:30pm to 6:30pm. Live music from 6pm to 9pm.

Gaining popularity over the past decade, kanpachi (or kampachi) has become the darling ingredient of chefs for the rich and buttery flavors found in this yellowtail fish. Kanpachi, a member of the amberjack family, is popular on many menus and it can be enjoyed in a wide range of cooking techniques ranging from pan-fried to grilled, but the high fat content of this fish makes it especially delicious when enjoyed raw.

Celebrity chef Roy Yamaguchi offers his own rendition of kanpachi sashimi on his menu at Eating House 1849 where he teams with local farmers, ranchers, and fishermen to deliver the freshest ingredients possible. The Eating House Sizzled Kampachi Sashimi begins with thin slices of locally sourced kanpachi that is delicately arranged on a platter and topped with the chef’s special blend of citrus soy sauce and Hawaiian chili pepper water. The entire dish is served to the table with a slight sizzle that brings out the aromatics of the sauce and the slightly sweet fragrance of the fish.

Eating House 1849 is located at The Shops at Kukui‘ula in Köloa. Phone (808) 742-5000 or visit www.eatinghouse1849. com. Dinner served nightly from 5pm to 9:30pm.

Famed throughout the islands for its mild and sweet flavor, mahimahi has become synonymous with island cuisine and is a delicacy that has been enjoyed for many generations. Known in Spanish as “dorado” due to its golden color when plucked out of the water, and in English as “dolphinfish,” mahimahi has no relation to the beloved sea mammals that it shares its English name with. The firm flesh of mahimahi is best when cooked at high temperatures for short periods of time resulting in fully cooked filets that are tender and moist.

The Macadamia Nut Crusted Mahi Mahi created by the talented chefs of Tidepools at the Grand Hyatt Kauai Resort & Spa blends traditional flavors with contemporary flair resulting in a sumptuous dish to be enjoyed in their open-air bungalows and relaxed island setting. Generous filets of this tender fish are coated with pieces of crushed macadamia nut that infuses the dish with a delicious buttery flavor. Once cooked, the fish is finished with a roasted banana and macadamia nut sauce and served alongside aromatic forbidden rice and a balanced flavored papaya-avocado relish that adds bursts of palate-cleansing acidity to the dish.

Tidepools at the Grand Hyatt Kauai Resort & Spa located at 1571 Po‘ipü Road in Köloa. Phone (808) 240-6456 for reservations or visit www.tidepoolskauai.com. Open nightly from 5:30pm to 10pm. Complimentary valet parking for diners.

Opah, or moonfish, is known to be one of the most versatile fish to enjoy and can be seen on menus served raw, grilled, smoked, sautéed and even broiled. Historically, the moonfish was considered good luck by the fisherman who caught it and traditionally given away as gifts in gestures of goodwill instead of sold. Lucky for us, the rich, tasty meat of the opah is available year-round on menus across the state.

At the Holoholo Grill at Koloa Landing Resort at Po‘ipü, Autograph Collection, celebrity chef Sam Choy allows diners to choose how their fish is prepared from a list of popular methods and flavor combinations such as Kaffir Lime, Pesto and Charred Backyard. Opah is offered nightly and many opt for the pan-roasted cooking method where filets of opah are cooked at a high heat with a savory white miso (Japanese bean paste) glaze that heightens the delicately sweet flavor of opah and served alongside Chef Choy’s signature Happy Rice and Wiki Wiki Papaya Salad.

Holoholo Grill is located at 2641 Po‘ipü Road in Köloa. Phone (808) 742-2538 or visit www.holohologrill.com. Dinner served nightly from 5pm to 10pm, Happy Hour daily from 3pm to 5pm.

Hawai‘i offers a wide range of freshly caught local fish to be enjoyed in a dazzling array of cooking preparations and flavor combinations in beautiful settings. All of the restaurants mentioned above offer more local fish dishes that are just as delicious than what was highlighted, just as there are many more local fishes that are popular like ono (wahoo), which is a highly sought-after fish that lures chefs for its flaky, delicate flesh that is both firm and sweet. Other popular local fishes to keep an eye out for are monchong (pomfret), ‘öpakapaka (pink snapper), onaga (long-tailed red snapper) and häpu‘upu‘u (Hawaiian sea bass). Go on a “fishing” adventure and try as many different seafood dishes as you can while you are here to discover your new go-to fish dish.