Seafood Selection Guidelines

You always here that in general Seafood should have a glisten(shimmer) to it and not be dull and slimy/oily. It shouldn't have a overly pungent smell to it.

In most cases, freshwater fishes and some reef fishes can be a bit more pungent and are usually best pan fried well done. Deep Ocean and Ocean Bottom Fish are the fish you usually find gently cooked by baking, searing, grilled, or in Sushi (or poke).

Deep Ocean Fish Bottom Fish Freshwater Fish
Reef Fish Mullusks Crustacians

You can click the links above to go to a Seafood Category or just scroll through the list of Seafood below

Deep Ocean Fish

We'll primarily focus on local Deep Ocean Fishes. The only non-local fish in this category we would consider is Salmon, and even that we prefer smoked because we're a bit spoiled have spendt many years in the Pacific Northwest.

The First 3 Tunas on our list (Albacore, BigEye, Yellowfin) are delicious when lightly seared, grilled, or in poke and sushi. The last (Skipjack) is a fattier, stronger and more aquired taste

Billfish Family:

Blue Marlin (Kajiki) -

Local fish, a bit stronger in flavor than other white fish. Makes a great fish jerky!

Striped Marlin (Nairagi) -

Also a local fish, same flavor as the Blue, many will eat this fish lightly cooked. I'm a wimp and prefer it done a bit more.

Swordfish broadbilled or short (Mekajiki or Hebi) -

I'm not real familiar with swordfish, but I've heard its similar to marlin.

Tuna Family:

Albacore (Tombo Ahi) -

Yum, Yum, my favorite of all the tuna's light white fish meat that is very good lightly seared on in a pan or on the grill. Also makes a great sushi.

Bigeye (Ahi) -

I'm not really sure whether I've been eating this or Yellowfin. I believe they are very similar in flavor.

Yellowfin (Ahi) -

Similar in flavor to the big-eye, these tunas are also very good lightly seared in a pan or on a grill.

Skipjack (Aku) -

details pending


Mahu Mahu -

details pending

Mahi Mahi -

details pending

Ono -

details pending

Salmon -

Most people are familiar with salmon and salmon issues. There is alot of people who are leary of farm raised salmon, and being from the Pacific Northwest I'm partial to salmon from that region. When here I prefer it smoked.

When fresh Salmon can be had, a great method to cook this fish is by placing stove-top stuffing in the fish, basting heavily with garlic and butter, wrapping with tinfoil (the good stuff), and placing on the grill for 5-8 minutes on each side.

Bottom Fish

A few Pacific Northwest bottom fish will travel well, and some local snapper varieties can be found in the local markets

Cod (Pacific Northwest) -

Great Fish for deep frying and serving up as Fish-n-Chips! Also Good Baked.

Halibut (Pacific Northwest) -

details pending

Snapper long-tail red,pink,blue-green(Onaga,Opakapaka,Uku) -

details pending

Sea Bass (Hapuupuu) -

details pending

Freshwater Fish

Tilapia -

details pending

Reef Fish

Reef Fishes -

There are many reef fishes in Hawaii, but there are diseases that are prevailent in some of the them and you won't find them in the grocery stores. We don't recommend them unless you are with a local fisherman who is familiar with ther varieties of reef fishes carrying the disease.


Mussels -

details pending

Bay Scallops -

details pending

Sea Scallops -

details pending

Butter Clams -

details pending

Razor Clams -

details pending


Lobster -

details pending

Dungeness Crab -

details pending

Alaskan King Crab -

details pending

Blue Crab -

details pending

Shrimp -

details pending



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