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Poorly-handled fish may have cracked
(separated) or turbid (burnt) flesh that is
opaque with a dull, beige color. The
texture is mushy, and the flesh falls apart
easily.
In kajiki of over 150 pounds, there is
considerable connective tissue between
layers of muscle. This tissue is tough and stringy, and its presence is one of the reasons why fish
dealers and consumers prefer smaller kajiki.
Product Forms And Yields:
Kajiki is marketed in many forms. Kajiki with high fat content may be
served as sashimi. Other good quality fresh fish may be filleted or loined for restaurants to serve as
“catch of the day” or for sale in fish markets. Dressed, chunked, or loined marlin may be exported
(although not to California which prohibits the sale of marlins, except black marlin, from any source).
Up to 65% of whole fish weight can be recovered as fillet (see Table 5). Large fish that are less
suitable for the fresh market, but yield a high percentage of usable flesh, may be smoked or pro-
cessed into other forms such as fish burgers.
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Kajiki has firm flesh with a mild
flavor (although somewhat more pronounced than the
flavor of ahi). Flesh color in kajiki is amber, although it
varies somewhat from fish to fish. Flesh with high fat
content has a naturally lacquered appearance.
Preparations:
Marlin is ideal for grilling, but other
cooking methods will work as well. Kajiki is also used for sashimi.
V. Historical Note
Like all of the large billfish (a‘u) caught by the ancient Hawaiians, the kajiki was feared because it
could pierce a fishing canoe with its heavy bill.