Artwork: Les Hata © Secretariat of the Pacific Community

BLUE MARLIN (KAJIKI)

Hawaii Market Name: kajiki
Scientific Name: Makaira nigricans
Hawaiian Name: A`u
Japanese Name: Kurokajiki

Kajiki is commonly known as Pacific blue marlin, or a`u, the Hawaiian name applied to all marlin species. It is distinguishable by its larger size, heavier bill, and rougher, dark/black skin. It lacks the obvious stripes of the nairagi.

Flesh color in kajiki ranges from white to pink, although it varies somewhat from fish to fish. Flesh with high fat content has a naturally lacquered appearance.

Fish caught around the Hawaiian Islands can get as large as 1,600 pounds in round weight, but the usual size of fish marketed is between 80 and 300 pounds in round weight.

FISHING METHODS

All Hawaii blue marlin are line-caught. Trolling boats using lures and baits, and longliners fishing off shore land Hawaii’s blue marlin.

 

SEASONALITY

The heaviest landings of kajiki are June through October.

PREPARATION NOTES

Texture: Firm
Flavor: Mild Pronounced
Suggested Preparations: Raw (poke, sashimi), Grilled, Fried, Sautéed, Smoked
Kajiki with high fat content is suitable for sashimi and other raw fish dishes. Good for smoked fish and fishcake.

HEALTH & NUTRITION

Hawaii Blue Marlin is an excellent source of healthy, extra lean protein. It is also low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, and selenium. Hawaii Blue Marlin is a good source of iodine and magnesium. Hawaii Blue Marlin also provides about 200 mg of omega-3’s (DHA and EPA) per 4 ounce serving of fresh fish. Click here for nutritional labels and claims.

Click here to download a two-page description of this species.