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Kona Fish Company - Hawaii
Kaloko Light Industrial Park
73-4776 Kanalani Street #8
Kailua-Kona, Hawaii 96740

PH: (808) 326-7708
FAX: (808) 329-3669

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Product List

The Hawaiian waters are home to some of the most prized, tastiest and high demand fish. Here is a description of a few different fresh fish that Kona Fish Company is proud to offer.


Species Name 
Skipjack Tuna
Aku Aku

Firm flesh that is deep red in color. Flesh color varies with the size of the fish, with smaller fish having a lighter red color than larger fish.

Bigeye Ahi
Bigeye Tuna
Bigeye Ahi (Bigeye Tuna) Bigeye Ahi (Bigeye Tuna)

Reddish-pinkish flesh color and one of the preferred species for preparation for sashimi. With a high fat content, it is also among the most desirable species for grilling.

Albacore Tuna
Tombo (Albacore Tuna) Tombo (Albacore Tuna)

Flesh varies from whitish-pink in smaller fish to deep pink in larger fish. Softer than other ahi or aku so more difficult to slice into sashimi. The flesh becomes much firmer when cooked than when in the raw state. Good for grilling.

Yellowfin Ahi
Yellowfin Tuna
Yellowfin Ahi (Yellowfin Tuna) Yellowfin Ahi (Yellowfin Tuna)

Flesh coloration that varies from pink in smaller fish to deeper red in larger fish. Widely used as raw fish dishes, especially sashimi. Also excellent for grilling and has become very popular in "blackened" fish preparations featured in Cajun cuisine.


Species Name 
Shortbill Spearfish
Hebi (Shortbill Spearfish) Hebi (Shortbill Spearfish)

Has amber-colored flesh that is somewhat softer than that of nairagi or kajiki. Its flavor is mild (although more pronounced than ahi).

Striped Marlin
Nairagi (Striped Marlin) Nairagi (Striped Marlin)

Has firm flesh with a mild flavor (although somewhat more pronounced than the flavor of ahi). Flesh color is amber, although it varies somewhat from fish to fish. Flesh with high fat content has a naturally lacquered appearance.

Shutome (Swordfish) Shutome (Swordfish)

May vary from pale to pinkish. When cooked, the flesh is tender and very mild in taste. Ideal for grilling, swordfish is in great demand in restaurants and retail markets across the U.S.A.

Blue Marlin
Kajiki (Blue Marlin) Kajiki (Blue Marlin)

Has firm flesh with a mild flavor (although somewhat more pronounced than the flavor of ahi). Flesh color is amber, although it varies somewhat from fish to fish. Flesh with high fat content has a naturally lacquered appearance. Marlin is ideal for grilling

Open Ocean

Species Name 
Mahimahi (Dolphinfish) Mahimahi (Dolphinfish)

Is thin-skinned with firm, light pink flesh. It has a delicate flavor that is almost sweet. There is less strong-tasting "blood meat" in than in tuna and billfish. It is ideal for a variety of preparations.

Ono (Wahoo) Ono (Wahoo)

Flesh is whiter, flakier, and has a more delicate texture than the meat of other fast-swimming, pelagic species and it contains less of the strong-tasting "blood meat" muscle that the latter species use for long-distance swimming. Cooking methods suitable for "lean" fish (those with low fat content) are recommended so that the flesh does not dry out when cooked. Poaching retains the meat’s moisture.

Opah (Moonfish) Opah (Moonfish)

Has four types of flesh. Behind the head and along the backbone is an orange-ish flesh. Toward the belly, the flesh pales to a pink and is slightly stringy. Cheeks yield dark red flesh and all cook to a white color. The breastplate flesh is a bright ruby red or liver color, cooks to a brown color and is a little stringy and difficult to fillet. The large-grain flesh is rich and fatty, with a versatility of use. It is used for sashimi, for broiling, and smoking.

Bigscale or Sickle Pomfret
Monchong (Bigscale or Sickle Pomfret) Monchong (Bigscale or Sickle Pomfret)

Has clear, white flesh with pinkish tones. It is firm in texture and moderate in flavor. It has highly transparent flesh, high oil content and good shelf life. Because of its high oil content, it is well suited for grilling but it can also be broiled, sautéed or baked.


Species Name 
Grouper or Sea Bass
Hapu'upu'u (Grouper or Sea Bass) Hapu'upu'u (Grouper or Sea Bass)

Has clear white flesh that is almost as delicate in taste as that of Hawaii's deep-sea snappers. Steaming is a favorite method, especially small fish. In Hawaii, used in ethnic restaurants to make sweet-and-sour fish and fish head soup. Suitable for steaming, baking, poaching, deep frying with batter, and is sometimes served raw (as ceviche).

Ruby or Long-tail Snapper
Onaga (Ruby or Long-tail Snapper) Onaga (Ruby or Long-tail Snapper)

Has clear, light pink flesh similar to that of the opakapaka but somewhat softer and moister and has a delicate flavor. Fish caught during the winter catch have a higher fat content so yields the best sashimi during the winter season. Fish harvested during the summer months of warmest ocean temperatures occasionally may have "burnt" flesh. Hawaii's residents have a strong culturally-oriented demand for red snappers and onaga sashimi is traditionally served on celebratory occasions. Small fish (less than 5 pounds) is often prepared by steaming it whole. The heads are also popular for making soup. Served raw (sashimi style), baked, steamed, or prepared other ways.

Crimson Snapper
Opakapaka (Crimson Snapper) Opakapaka (Crimson Snapper)

Has a clear, light pink flesh that is firm in texture, has a delicate flavor and considered Hawaii’s premium table snapper. Winter yields seem to have a higher fat content than those in the summer, and it has the best sashimi during the winter season. The smaller-sized fish are used in the ethnic restaurant and household retail markets and is often prepared by steaming or baking fish with the head on. Also used to make sashimi and fish head soup. Well suited for baking, poaching and sautéing.

Snapper or Jobfish
Uku (Snapper or Jobfish) Uku (Snapper or Jobfish)

Has a clear, pale pink flesh that is delicately flavored, moist, and firm. It has a slightly stronger flavored than the very delicate opakapaka. It is sometimes a substitute for Opakapaka and is prepared in the same ways, including baking, broiling, sautéing and steaming. Summer yields are often rich in natural fat, a desirable attribute for sashimi.


We are recognized in the industry for providing one of our signature labels, KRIMSON. It is an exceptional line of premium, frozen fish products and is highly regarded by our clients.