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![]() I. Biological Description Hebi (Tetrapturus angustirostris) is commonly known as shortbill spearfish.
Its dorsal fin is shorter than that of other billfish species, and its
bill is almost nonexistent. Hebi caught in Hawaiian waters are usually
between 20 and 40 pounds in round weight.
Fishing Methods: Most of the hebi catch in Hawaii is harvested by commercial longline boats which set hooks in deep water. However, spearfish may strike at surface lures, and a few are landed by trollers. Distribution: The longline catch of hebi is marketed fresh primarily through the Honolulu fish auction. Substitution: Hebi is one of several species of billfish which
are inter-changed or substituted for tuna as broiled "catch of the day"
menu items in up-scale restaurants.
Product Forms and Yields: Hebi is sold whole, dressed (headed
and gutted), or filleted for local sale and for export. The yield of fillet
from a whole fish averages 45-55% (see Table 5). Color, Taste, Texture: Hebi has amber-colored flesh that is somewhat softer than that of nairagi or kajiki. Its flavor is mild (although more pronounced than ahi). Preparations: Restaurants usually grill hebi, but other cooking methods
will work as well.
SEND E-MAIL TO: seafood@dbedt.hawaii.gov ALL PHOTOS - COPYRIGHT 1995 BY CAMERA HAWAII,
INC. FOR THE STATE OF HAWAII
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