Fish | allaboutfish

ROI

Peacock Grouper

This invasive grouper is an excellent target for spearfishing of all skill levels. Introduced to the islands as a nearshore game fish, the Roi is now doing considerable damage to the reefs. Please do not release the Roi back into the water alive.

Consuming the Roi is not recommended because of high instances of ciguatera.

TA'APE

Bluestripe Snapper

One of two invasive snappers, the Ta’ape can be found in large schools. An equally good target for spear or for rod and reel fishing, this snapper is a major competitor with endemic fish. Though not as damaging as the Roi, we also ask that you do not return the Ta’ape to the water alive.

The Ta’ape is a very good table fish, and we recommend frying it whole with minimal spices. Alternatively, it can be baked or steamed.

TO'AU

Blacktail Snapper

Like the Ta’ape, the To’au is a good target for spear or for rod and reel fishing. It is also one of the invasive snappers, though not as detrimental to the reef as the Ta’ape.

The To’au is an excellent table fish, and we recommend frying it whole with minimal spices.

'OMILU

Bluefin Trevally

By far one of the best fighting fish when fishing rod and reel, Hawaii’s jacks are notoriously strong, smart, and often underestimated. Many anglers come to Hawaii specifically to target these fish, which are easily identified by their blunt, rounded heads and flat bodies. All of our jack species are regulated by size, so please refer to the DLNR regulations page for more information.

We recommend catch and release for larger fish (10# and over.) Medium sized fish are best grilled whole. Younger fish also make fair sashimi.

ULUA/PAPIO

Giant Trevally

By far one of the best fighting fish if you have the proper gear, the Ulua’s strength is legendary. Many anglers come to Hawaii specifically to target these fish, which are easily identified by their blunt, rounded heads and flat bodies. The most dedicated of fisherman aim to catch a 100# Ulua from shore. Smaller jacks are referred to as Papio. All of our jack species are regulated by size, so please refer to the DLNR regulations page for more information.

We recommend catch and release for larger fish (10# and over.) Medium sized fish are best grilled whole. Younger fish also make fair sashimi.

WEKE

Yellowstripe Goatfish

A common goatfish seen by both anglers and spearfishers, the Weke is identified by its yellow/silver color and prominent black spot. It can be found feeding in sand pockets, and makes a good three-prong target. Smaller goatfish also make good live bait. Goatfish fry are referred to as Oama. Goatfish are regulated by size, so please refer to the DLNR Regulations page.

Goatfish are best fried whole or baked. They do not tend to hold up well on the grill, so if you do want to grill them, wrap them in foil first.

MOANO

Manybar Goatfish

One of the more common goatfish seen by both anglers and spearfishers, the Moano is readily identified its red/purple/brown bars. It can be found feeding in sand pockets, and makes a good three-prong target. Smaller goatfish also make good live bait. Goatfish are regulated by size, so please refer to the DLNR Regulations page.

Goatfish are best fried whole or baked. They do not tend to hold up well on the grill, so if you do want to grill them, wrap them in foil first.

MOI

Six-Feeler Threadfin

This is the fish of legend. Tradition tells the story that only royalty was allowed to eat the Moi. A fairly territorial schooling fish, they are one of the few fish that are regulated not only by size, but also by season. Please refer to the DNLR Regulations page for more information.

Moi is best steamed or baked if you are lucky enough to catch one. They are also fairly good fried.

LAI

Leatherskin Queenfish

A relative of the jack family, the Lai is a fast and agile fish found hunting mainly in the mornings. Its striking silver color often leads it to be mistaken for schooling fish like mullet, goatfish, or threadfins. Watch out for the spines behind its dorsal fin. They’re not toxic, but can be annoying if you get tagged by it.

Lai are good when grilled. However, they are best as sashimi.

AHOLEHOLE

Hawaiian Flagtail

A fairly common reef fish normally caught with a throw net, Aholehole are not uncommon to be caught with rod and reel. They are also a fair target for three-prongs, although the small silver fish can be a fast swimmer. Aholehole are regulated by size, so please refer to the DLNR Regulations page.

Aholehole are wonderful fried whole in very hot oil. Basic seasoning such as salt, pepper, garlic, and butter is recommended.

MENPACHI

Soldierfish

Menpachi are commonly caught with hook and line right at sunset, just as these nocturnal fish are coming out of the rocks. Squid, shrimp, or glowing grubs are the best way to catch them. They can also be three-pronged during the day, for those adventurous enough to check inside ledges and small caves in the rocks.

Traditionally, menpachi are steamed whole, and the meat is then dipped in soy sauce. Alternatively, they can also be fried in butter with garlic and some salt and pepper. They do not hold up well to grilling, however.

'AWEOWEO

Hawaiian Glasseye

‘Aweoweo are commonly caught with hook and line right at sunset, just as these nocturnal fish are coming out of the rocks. Squid, shrimp, or glowing grubs are the best way to catch them. They can also be three-pronged during the day, for those adventurous enough to check inside ledges and small caves in the rocks. ‘Aweoweo will be a mottled silver and red in color when fresh, then turn red as retire.

‘Aweoweo are best fried whole in very hot oil. Garlic, salt, and pepper are standard, however, they do with will spices like cumin or chili powder.

MU

Bigeye Emperor

One of the most elusive targets for spearfishing, as well as a very difficult fish to catch hook and line, the Mu has a very unique jaw that makes it able to quickly bite trough fishing line.

Mu are a prized table fish, often referred to as “poor man’s lobster.” If you manage to land one of these fish, we recommend baking it with butter and some salt and pepper.

ROI