This is a preliminary list of seafood used in Hawaiian cuisine.
Raw Commonly caught fish in Hawaiian waters for poke, found at local seafood counters include (alternate Japanese names are indicated in parentheses): : albacore tuna () : bigeye tuna () : yellowfin tuna () : skipjack tuna () : blue marlin (), striped marlin (), shortbill spearfish () : broadbill swordfish () : sailfish : octopus () Opihi: yellow foot, black foot
Other commercial caught local fish that can be eaten raw (for sashimi, poke or lomi) according to the FDA include:
(Hawaiian vernacular name followed by US market name)
Kona kampachi (kanpachi) is farmed off the coast of the Island of Hawaii.
Most fresh shellfish, including octopus, can be safely consumed raw with caution but are often cooked (or at least cured) especially when being sold commercially as poke.
Requires cooking The "raw" seafoods listed above additionally can be cooked. The following have not been listed by the FDA safe for raw consumption, but are traditionally caught in Hawaii for consumption also: : Hawaiian ladyfish : wrasse : sleek unicornfish : razorfish/ peacock wrasse () : doublebar/ island goatfish : bluefin trevally : African pompano () : golden trevally : Pfluger's goatfish
See also Cuisine of Hawaii
References