Commercial fishermen have also used special bottom longline rigs to capture uku. Fishermen sell uku through the fish auctions, through intermediary buyers on the major islands, and directly to retail fish markets and restaurants. Virtually all of the uku catch is landed as whole, iced fish, so that buyers can assess fish quality by examining the clarity of the eyes and the color of the gills. Several processors fillet uku for up-scale restaurants. Whole fish are sold for display.
Some chefs say that uku is slightly stronger flavored than the very delicate opakapaka.
As it is sometimes a substitute for opakapaka, uku is prepared in the same ways, including baking, broiling, sauteing and steaming. Uku harvested during the summer spawning season is often rich in natural fat, a desirable attribute for sashimi.