Sashimi

Oh, and sea urchin - a very acquired taste...

Here in Hawaii Albacore (aka Tombo, Ahipalaha) is the least expensive of the tunas due to it's low fat content compared to the Yellowfin Tune (Ahi), and the most prefered Bigeye Tuna (Ahi Po'onui) which has the highest fat content of local caught tunas (too warm here for Bluefins).  I went to "Sam's Club" last month, and they had the expensive slabs of Ahi, but they were also selling cheap cut-offs for bait etc., and they had several trays of the Ahi belly Chutoro for REAL cheap like $3.50 a pound, it was totally marbled with fat and SO ONO.  The yellow Spot Papio we catch bottom fishing is rich in fat, and my fav near shore Sashimi fish.  Aku, and Kawakawa are dark flesh tuna with strong but great flavor raw.  We eat Nenue raw as Poke' this fish closely reated to your Halfmoon.  In Japan the larger flatfishes Hirame & Karei) are all considered great sashimi but usually the white flesh fish are firmer in texture so sliced very thin whereas the softer tunas are sliced thicker.  We also eat Opihi (Limpet shell) which are a delicasy, and not cheap if you buy.  Wahoo is 'Ono, and "ono is ono (delicious) raw.   Mahimahi rarely eaten raw here just because it's so flavorless, more a clean palette for cooks.  Japanese and Hawaiians will eat just about any sea creature raw including sea cucumbers (they're an animal), Lobster, crab, and sea urchin (Wana).

I'm surprised Ahi and bigeye have a higher fat content than albacore.

When I'm slicing albacore, I have to throw the loin in the freezer for about 20 minutes because its so soft.  When I dip it in the soy sauce/wasbi and it leaves a big oil slick and almost melts in your mouth.

Ahi and bluefin are more firm and don't leave nearly as much oil behind in the sauce.  

I'll take the cheap tuna any day of the week.

I'm surprised Ahi and bigeye have a higher fat content than albacore.

When I'm slicing albacore, I have to throw the loin in the freezer for about 20 minutes because its so soft.  When I dip it in the soy sauce/wasbi and it leaves a big oil slick and almost melts in your mouth.

Ahi and bluefin are more firm and don't leave nearly as much oil behind in the sauce.  

I'll take the cheap tuna any day of the week.

Fat content isn't necessarily as species specific as it is habitat and diet specific.  Of a specific species of fish those that live in colder waters will have a higher fat content than it's cousins from tropical waters.  The Albacore, and Bluefin can tolerate and seems to prefer colders waters whereas the Yellowfin, and Bigeye are more tropical/sub-tropical.   The Bigeyes do prefer cold deep waters so have the highest fat content of Hawaiian tunas, and because of this are rarely if ever caught by sports fisherman trolling on the surface, but most commonly by commercial longliners that set their lines deep for the Bigeye, and Broadbill Swordfish.  Albacore especially the larger specimens are not as common as other tuna species in Hawaiian waters with Bluefin being almost non-existant.   It is very likey that the Albacore caught in cold California waters are higher in fat content than those caught here in Hawaii.   As far as the Japanese are concerned the best tuna is the Pacific Bluefin caught in cold Northern Pacific waters with the Atlantic Bluefin a very close second.   Any tuna species is always a favorite for sashimi though.

We also eat Opihi (Limpet shell) which are a delicasy, and not cheap if you buy.

Thanks for the great childhood flashback with this one!  OMG we used to pick these for my dad as a kid by the pound.  Fortunately you can do the same thing with the ultimate lmpet...Abalone.    Great post Hawaiian guest, bring'em!

We also eat Opihi (Limpet shell) which are a delicasy, and not cheap if you buy.

Thanks for the great childhood flashback with this one!  OMG we used to pick these for my dad as a kid by the pound.  Fortunately you can do the same thing with the ultimate lmpet...Abalone.    Great post Hawaiian guest, bring'em!

Both my parents grew up in Hawaii (Hilo).  I remember when I was a kid and my dad pointed out Opihi for the first time...  I thought they were barnacles...

Sean - how long and where did you live in Hawaii?

We also eat Opihi (Limpet shell) which are a delicasy, and not cheap if you buy.

Thanks for the great childhood flashback with this one!  OMG we used to pick these for my dad as a kid by the pound.  Fortunately you can do the same thing with the ultimate lmpet...Abalone.    Great post Hawaiian guest, bring'em!

Sorry I forgot to log in, actually didn't know I could post without logging in, and you're welcome.  I grew up in Kailua/Waimanalo on Oahu, and as a kid I'd take my little plywood skiff out to Rabbit Island off Makapu'u, and Moku Manu Island off the Kaneohe Marine Base to pick Opihi.  This was over 30 years ago, and now I recently found out you can't go to these offshore island to pick Opihi anymore or you'll be arrested for disturbing seabirds, go figure.  I miss the good old days.   Here on Maui there are still spots on the main island that have not been picked clean, probably why I moved here 10 years ago.