Hapu'upu'u

Hapu`upu`u (Epinephelus quernus) Grouper or Sea Bass French: Merou German: Zackenbarsch Italian: Cernia; Sciarrano Spanish: Mero; Cherna; Garoupa Japanese: Mahata

I. Biological Description

Hapu`upu`u (Epinephelus quernus), commonly called grouper or sea bass, is only known to occur in the Hawaiian Islands and at seamounts just northwest of Hawaii. Members of the grouper fish family are able to change skin colors to blend into their natural habitat, and the hapu`upu`u is no exception. Most hapu`upu`u seen in the market are black, but fish captured in certain locations may be brownish or reddish.

Hapu`upu`u is a deepwater bottomfish usually caught at between 50 and 150 fathoms. In general, larger fish are caught at greater depths.

II. Of Special Interest For Buying/Distributing

Availability And Seasonality: The largest landings of hapu`upu`u usually occur in the fall and winter (October-December) and in the spring (February-April). The majority of the hapu`upu`u catch in recent years has come from the Northwestern Hawaiian Islands.

Most of the hapu`upu`u caught off the main Hawaiian Islands are from 5 to 10 pounds in size, whereas the waters around the Northwestern Hawaiian Islands yields fish mostly in the 10 to 30 pound size range.

Fishing Methods: Hapu`upu`u is frequently caught incidentally in the hook-and-line fishery for deepwater snappers. However, knowledgeable fishermen are capable of targeting this species, which is an aggressive feeder that readily takes baited hooks.

Distribution: Hapu`upu`u caught off the main Hawaiian Islands are sold through the fish auctions, through intermediary buyers on the major islands, and directly to restaurants. Most of the Northwestern Hawaiian Islands' catch is sold through the Honolulu fish auction.

Substitution: Hapu`upu`u is often substituted for more expensive fishes, such as the kumu or goatfish, in Chinese restaurants which feature steamed fish. Although hapu`upu`u is primarily sold to ethnic retail and restaurant markets, its popularity as a "catch of the day" (interchangeable with other white-fleshed bottomfish) in non-ethnic restaurants is increasing.

III. Of Special Interest For Preparation/Quality Control

Shelf Life And Quality Control: Hapu`upu`u keeps well (2 weeks) when properly brined and iced after capture (see Table 3). The only quality problem which may arise is the occasional presence of sac-like parasites in hapu`upu`u flesh. The sac may be cut out of the flesh and is harmless if eaten.

Product Forms And Yields: Most of the hapu`upu`u is landed as whole, iced fish. The fish is initially sold head-on so that buyers can assess product quality by the clarity of the eyes and the color of the gills. The ethnic and household retail market components have a strong preference for smaller fish (1 to 5 pounds in round weight) that can be steamed head-on. The larger-sized fish harvested in the Northwestern Hawaiian Islands are filleted for the restaurant market. Although the skin is tough, the flesh is easy to fillet due to the lack of small bones. However, the waste factor is higher for hapu`upu`u, due to its large head, than for substitute species, and the lower yield (40% of round weight) has discouraged wider use by restaurants (see Table 5).

IV. Of Special Interest To Consumers/Foodservice Personnel

Color, Taste, Texture: Hapu`upu`u is noted for its clear white flesh that is almost as delicate in taste as that of Hawaii's deep-sea snappers.

Preparations: Steaming is a favorite method of preparing hapu`upu`u, especially small fish, in Hawaii. Hapu`upu`u is also used in ethnic restaurants to make sweet-and-sour fish and fish head soup. Hapu`upu`u is suitable for steaming, baking, poaching, deep frying with batter, and is sometimes served raw (as ceviche).

Onaga

Onaga (Etelis coruscans) Ruby or Long-tail Snapper French: Vivaneau German: Schnapper Italian: Lutiano Spanish: Huachinango Japanese: Onaga; Hamadai Hawaii names: `Ula`ula koa`e

I. Biological Description

Onaga (Etelis coruscans) is one of Hawaii's fish better known by its Japanese name than by its Hawaiian name, ula`ula. It is also called ruby snapper or longtail snapper. This bottomfish is caught in deep waters (100-180 fathoms), especially around outcroppings along rocky bottoms. Most of the onaga caught off the Hawaiian Islands range in size from 1 to 18 pounds. Onaga caught in the South Pacific are often larger.

II. Of Special Interest For Buying/Distributing

Availability And Seasonality: Onaga is Hawaii's second most important bottomfish in terms of total landed weight and value. Although onaga is harvested mainly during the fall and winter months (October-March), its availability peaks during the month of December when demand (and prices) for red-colored snappers among Hawaii's Japanese population is at its peak.

Commercial landing of onaga have increased markedly during the 1980's, due to escalating prices and fishing pressure. Until recently, onaga were caught mostly at depths between 100 and 120 fathoms. Commercial fishermen are now fishing at greater depths (150 fathoms) to exploit previously underutilized stocks.

Although onaga is harvested off the Northwestern Hawaiian Islands as well as off the main Hawaiian islands, the shorter shelf life of this species compared to opakapaka limits the range of onaga fishing for the fresh market.

Fishing Methods: Onaga is harvested exclusively with vertical hook-and-line gear.

Distribution: Onaga caught off the main Hawaiian Islands is sold at the fish auctions, through intermediary buyers on the major islands, and directly to retail fish markets and restaurants. The Northwestern Hawaiian Islands' catch is sold primarily through the Honolulu fish auction.

Substitution: Substitutions are possible among the deepwater snapper species available in Hawaii. Although a more valuable fish (in terms of price per pound) for local consumption, onaga has not yet gained the reputation of the opakapaka in the up-scale restaurant trade. Some up-scale restaurants are substituting onaga for opakapaka or are serving both species. Other small bottomfish (opakapaka, gindai, etc.) can be substituted for small onaga in the household retail market.

III. Of Special Interest For Preparation/Shelf Life And Quality Control:

Shelf Life And Quality Control: Onaga does not keep as long as opakapaka, but if well handled, it has a shelf life of about 10 days (see Table 3). Onaga caught off the main Hawaiian Islands are marketed within a few days, whereas the fish taken in Northwestern Hawaiian Islands in some cases may not reach the market for 7-8 days.

Product Forms And Yields: All of the onaga catch is landed as whole, iced fish.

Onaga is filleted to supply a growing demand for Hawaii-caught snappers in up-scale restaurants. The average yield of fillet from a whole fish is about 45% (see Table 5). However, restaurant buyers often request whole fish for display and to prolong the shelf life of their onaga purchases.

IV. Of Special Interest To Consumers/Foodservice Personnel

Color, Taste, Texture: Onaga has clear, light pink flesh similar to that of the opakapaka but somewhat softer and moister. Fish caught during the winter months seem to have a higher fat content than those caught in the summer; hence onaga yield the best sashimi during the winter season.

Onaga harvested during the summer months of warmest ocean temperatures ccasionally may have "burnt" flesh.

Preparations: Hawaii's residents have a strong culturally-oriented demand for red snappers for ceremonial occasions such as the New Year's season and weddings, when onaga sashimi is traditionally served.

Small onaga (less than 5 pounds) are often prepared in Hawaii by steaming the fish with the head on. The heads are also popular for making soup.

Onaga has a delicate flavor which is enjoyed when served raw, (sashimi style) or when baked, steamed, or prepared in a host of other ways.