Fresh U-10 Dry Packed Scallops
...less than 10 scallops to a pound $23-25/lb.

..very easy to prepare these FRESH and never frozen!

Fresh Hawaiian Seafood



"Some species are seasonal & for any given day
...we buy what's fresh on the docks!  Our customers make 1st,
2nd and 3rd choices so that we have a little leeway
to shop for them!"

 

This is Hebi or Spearfish we usually cut these into 1"
thick steaks. The texture is similar to Ahi and is lovely
served as sashimi. Sashimi cuts are usually 2-3" thick!

Having grown up in Florida and spent most of my adult life 
the traveling the Caribbean for a living I always looked upon fresh
seafood as a god given right!  After nearly a decade of being
deprived here in Colorado, I began working with a broker in Honolulu.
 I usually speak with Dane at 4-5 AM Hawaiian time. After a brief
discussion of the day's surf report we shop the docks for what's
 come in overnight.  We only buy from day boats so the fish
is always exceptionally fresh!  The Mahi Mahi is actually caught on
a rod and reel and everything we buy (other than the Mako Shark which
is delicious but should be broiled or grilled) is SASHIMI GRADE!
It doesn't get any better than this!...Uncle Jerry

 

Hawaiian Poke $29-31 /lb.
...if spicy tuna sushi or sashimi makes you smile
give this South Pacific treat a try!

 

...my recipe is simple Cubed Raw Ahi , green and red onions,
toasted sesame seeds, red chilies, ginger, soy sauce, and sesame
 oil and when we can get it ogo (seaweed).   Hawaiians tend to
 use scraps of all sorts of Tuna to make Poke we use Ahi# 2+
or better in ours! Whether you are coming in from out of town or
just want to enjoy a meal at home with out having to work for it.
  Poke goes great with Crisp Lagers and Pilsners, Sake,
German Riesling and Albarino from Spain! Poke can be
ordered by the pound.

Ahi #1+ & 1++  $ /LB.

This is the absolute best grade of Ahi available in the world.
 1++ grade is commonly traded on the best Tokyo markets commanding
premium prices. The meat is dry, sticky deep red in color with
great translucent properties.  The shelf life on this Ahi is
unusually long, color will maintain for up to 10 days. When sliced
 thin for various applications will burst into an electric red color.
 This is the rarest grade of Ahi.  Only 2 percent of Ahi catch
will grade to 1++.  There is no other tuna products on the market o
f this quality. The deep cold waters surrounding the Hawaiian island
 is the richest location in the world for high oil content, bright
red meat, sashimi grades of Ahi. 

Characteristics Sashimi color: deep ruby red Translucency: glass and candy like edges Oil content: visible fat, buttery flavor Water content: ultra dry Shelf life: 10 days

Cooking Suggestions Sashimi: excellent Sear: excellent Grill: waste of money Raw: all applications Other uses: carpachio, tartar, poke

 

Recipes

 Ahi is a popular item sowe brought in a few essentials
 to make preparing AHI easy as 1, 2, 3  at home!

1 Annie's Asian Sesame Dressing

2  Fried Wonton Strips

3 Sesame Seeds White and Black

4 Great Olive Oil

The only thing you'll need from the

grocery store is a soft green salad!
(we'll probably have that for you also)

Cooking Sesame Seared Ahi is simple!

...get a skillet warming up on the stove.
 

....take the Ahi right out of the fridge rinse it and
 pat dry then roll it in a mixture of white and
black sesame seeds on all sides.

 

...add olive oil to the skillet heat it till
it is shimmering but not smoking.

...place Ahi steaks in skillet for 1 minute on each side then use

tongs to sear sides about 30 seconds each.
 

...place on a cutting board and slice.
 

...place slices on a bed of greens.

...top with wonton strips and Asian Sesame

Anne's Asian Sesame Salad Dressing or one
of the home made dressings below.

...if you like add sliced red pepper and carrots.

 

On the other hand if you want to make your own dressing!

Try

Sesame Vinaigrette

• 1/2 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons oriental sesame oil
• 2 tablespoons minced fresh chives
• 1 tablespoon minced fresh ginger

Whisk together.

or

 

Wasabi Vinaigrette

2/3 cup pure olive oil

2 tsp wasabi powder

1 tsp ginger, minced

2 tbs rice wine vinegar

1 tbs toasted sesame oil

1 tbs low-sodium soy sauce

kosher salt to taste

black pepper to taste

1 small handful fresh cilantro

... to make Wasabi Vinaigrette

1. Place all ingredients in a blender, blend on high until emulsified.

 

Kajiki (Blue Marlin) $ /LB.
 

May be eaten as Sashimi with a little
Sea Salt and EVOOor with Soy Sauce and Wasabi!

 

Kajiki is the all time classic grilling fish and very similar to
 tuna when eaten raw. It's opaque cream color meat cooks to a clean
 white color and makes an ideal plate presentation. Raw kajiki is a
little known secret of the Hawaiian Islands. Sashimi qualities offer
 a smooth tuna like flavor and a candy texture that can be used
in poke, tartar, or simply sliced.  

Characteristics Taste: smooth, creamy Texture: smooth, firm Oil content: medium Color: white Compare to: hebi, nairagi

Cooking Suggestions Bake: excellent Saute: excellent Grill: fantastic Seared: excellent Sashimi: excellent

Mako Shark $ /LB.

 

One of the best table fish among the Pacific shark species,
Mako offers a moist steak-like experience for the assertive at
heart. Dressed with salt air aromatic qualities and flavors that
 evoke citrus, herbal and tangy nature, Mako is the fish lover's
fish. High oil content and dense, moist texture make this a
versatile meat for grilling and other high heat applications. 

 

Characteristics Taste: rich, creamy Texture: smooth, firm Oil content: medium Color: white Compare to: swordfish, kaku

Cooking Suggestions Bake: excellent Saute: excellent Grill: fantastic Seared: excellent Sashimi: not recommended

 

Ono(Wahoo) $ /LB.

‘Ono' is a Hawaiian word meaning ‘good to eat' so this fish is
well known for its taste. Ono are caught by Hawaii's day boat
fleet and are usually landed within 12 hours of capture. The Ono
is a surface fish that is similar to tuna and mackerel. The
fish cooks up snowy white and has a texture like tuna. Ono has
 a smooth silky texture, yet is firm enough for the grill. In
the raw form ono has many raw tuna characteristics. Ono's firm
meat also cooks up snow white and has a tuna like texture. Served
raw, Ono has a smooth velvety feel and a sweet, buttery taste. 
Fantastic for raw applications, great for grilling or searing.
It's beautifully clean, jewel like appearance is known to convert 
even the non fish eaters. This grade of Ono can only be found in
Hawaiian Waters.  

Characteristics Taste: light cream, milky taste Texture: firm, meaty, silk grain texture Oil content: heavy oil Color: translucent white Compare to: mahi, kajiki, hebi

Cooking Suggestions Bake: excellent Saute: excellent Grill: fantastic Seared: excellent Sashimi: excellent

Hebi (Smallbill Spearfish) $ /LB.

 

Hebi is a classic grilling fish. The opaque cream color meat cooks to a smooth white color
 that is juicy and flavorful. The firm meat is great for any high heat cooking method. Raw hebi
 is a little known secret of the Hawaiian islands. Hebi sashimi is a great tasting white meat sashimi
that can be used in poke, tartare, or simply sliced.

Characteristics Taste: citrus, beef Texture: firm, tuna like Oil content: medium      Color: amber blush   Compare to: hebi, nairagi

Cooking Suggestions Bake: excellent Saute: excellent Grill: fantastic Seared: excellent Sashimi: excellent

Mahimahi $ /LB.

Hawaiian Mahi-mahi caught by the day boats is the only Troll caught

Mahi-mahi available in the world. Troll caught Mahi is fantastically

fresh. The meat is clear and sashimi tuna-like in texture. These super

fresh caught fish have a clean buttery ocean like taste and beautiful

aroma when cooked. Troll Mahi is also great when served in raw form

such as sashimi or tartar. 

 

Hawaiian Swordfish & Swordfish #1 $ /LB.

Hawaiian swordfish are caught on long line fishing gear in the
colder currents of Hawaiian waters. The trips are very short ensuring
 that the freshness is superior to other versions found on the
market. When sword meat has a clean, slight pink hue and buttery
moisture like this, you can refer to it as ‘Shutome' - the Japanese
 name for sashimi grade sword. Under high heat applications, oil enables
 moist firming yet no mushy texture.

Characteristics Taste: sweet, mild shellfish Texture: tender, buttery Oil content: high      Color: white, pinkish hue    Compare to: marlin, ahi

Cooking Suggestions Bake: excellent Saute: excellent Grill: fantastic Seared: good Sashimi: yes

 

Opakapaka $ /LB.

Opakapaka is the most popular snapper in the Hawaiian Islands.
Visitors to Hawaii are bound to find Opaka in almost any restaurant in
the islands. Opaka is great for sashimi, similar in nature to
Onaga but has a more buttery taste. Opaka skin presents a pink
mosaic while it's meat will cook up to a tender snowy white. When
eaten raw, texture is smooth and creamy with a crunch. When cooked,
flavor is clean and sweet.

Characteristics Taste: sweet and light Texture: silky smooth Oil content: lean Color: white Compare to: onaga, uku

Cooking Suggestions Bake: excellent Saute: excellent Grill: fantastic Seared: excellent Sashimi: excellent

 

 

Uku $ /LB.  

Try Uku sauteed in a skillet with just a
 sprinkling of sea salt and a wedge of lime!

 

              

 

One of the three most popular deepwater snappers in Hawaii.
Uku is rich in natural fat, a desirable attribute for sashimi.
 Moist and firm textured, uku simulates an almost lobster-like
density and heartiness. Slightly stronger flavored than the
very delicate Opakapaka, uku is an impressive host to rich sauces.
 Preparation methods include baking, broiling, sautéing and steaming!

 

Characteristics Taste: sweet, milky Texture: moist, meaty flake Oil content: medium      Color: white    Compare to: opakapaka, onaga

Cooking Suggestions Bake: excellent Saute: excellent Grill: good Seared: good Sashimi: yes

 

 

Onaga $ /LB.
....Gently Saute' with pepper and
top with Pink or Red Sea Salt!

 

Onaga is one of the highest regarded snappers in the world.
Because of the bright red skin color. Onaga are often used in
many ceremonial presentations. Onaga was specifically caught
for the Hawaiian king's long ago. State's most popular
sashimi snapper. When prepared with skin on, Onaga is striking
in presentation. When eaten raw, texture is creamy with a crunch.
When cooked, flavor is clean with a sweet flavor. Bright Red
skin also is good luck in Hawaii. Fillet sections range from 1.5 lbs to 3 lbs 

 

Characteristics Taste: crab meat Texture: silky smooth Oil content: medium Color: white Compare to: opakapaka, uku

Cooking Suggestions Bake: excellent Saute: excellent Grill: fantastic Seared: excellent Sashimi: excellent

 

Nairagi $ /LB.

Visible fat marbling makes it a shame to cook this grade of
Nairagi (Striped Marlin). Extremely rare and reminiscent of
Ahi Toro for its valuable oil content, this is a sashimi
lover's dream. When cooked, its presentation-like cream orange
color turns to a mild pink and maintains moisture. Raw Nairagi
is a little known secret of the Hawaiian islands. Texture qualities
 offer a candy smooth firmness which makes great tartar,
poke, or simply sliced.

Characteristics Taste: mild, buttery, citrus         Texture: moist, steak                Oil content: high                Color: creamsickle orange         Compare to: hebi, kajiki, ahi

Cooking Suggestions Bake: excellent Saute: excellent Grill: fantastic Seared: excellent Sashimi: excellent

Tazman Salmon $ /LB.



This salmon is farm raised in deep water on the Tasman Sea
in Australia!  Sushi Bars serve this product around the globe and
we have it in whole filets or as 3-4 finger wide filets ready
to be sliced as sashimi.  Some of my customers prefer it to our
Alaskan product and will bake it for 8 minutes then broil
it for 3 with their favorite spices. 

...OUR SIDES AND SAUCES MAKE FOR EASY QUICK MEALS

   
Texas Caviar $??.?? /lb.        Marinated Goat Laura Chenel Chevre $9.99 4 oz.

   

Fresh Black Bean and Corn Salsa $??.?? /lb.  Pistachio Sauce $??.?? /lb.

 
Cedar, Maple and Alder Planks

.....make grilling or roasting seafood a special treat.  We have
them in stock and are delivering them right along with our
Wild Alaska Seafood!  If you haven't cooked on PLANKS before
check out the following recipe!

 

Cedar Planks $6 each (7" X 15" plank)

 Alder Planks $7 each (7" X 15" plank)

Maple Planks $7 each (7" X 15" plank)