For the Senses by Karee Carlucci Dining in Hawai'i is a feast for the senses. Your eyes sweep over gem-like ocean views, a tropical breeze lightly caresses your skin, and your ears pick up strains of sweet, island music playing softly in the background. The meat is red and highly praised for sashimi. Other fish in this group are aku, or skipjack, and tombo, or white tuna. They are, most likely, Japanese names, as many Japanese families ran fresh fish markets in Hawai'i during the twentieth century.
Bottom fish are in the snapper group.
Opakapaka and onaga are delicate in texture and very light in flavor. Uku is a bit more flavorful, yet still easily palatable. Island chefs tend to bake snappers whole, with a variety of ingredients, or poach them in a creamy sauce. Both open ocean fish are slightly firm and have a flavor of their own. They give you something to bite into without leaving a lingering finish on your tongue.