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marketed within a few days, whereas the
fish taken in Northwestern Hawaiian Islands
in some cases may not reach the market for
7-8 days.
Product Forms And Yields:
All of the onaga
catch is landed as whole, iced fish.
Onaga is filleted to supply a growing demand
for Hawaii-caught snappers in up-scale restaurants. The average yield of fillet from a whole fish is
about 45% (see Table 5). However, restaurant buyers often request whole fish for display and to
prolong the shelf life of their onaga purchases.
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Onaga has clear, light pink flesh similar
to that of the opakapaka but somewhat softer and moister.
Fish caught during the winter months seem to have a higher
fat content than those caught in the summer; hence onaga
yield the best sashimi during the winter season. Onaga
harvested during the summer months of warmest ocean
temperatures occasionally may have “burnt” flesh.
Preparations:
Hawaii’s residents have a strong culturally-oriented demand for red snappers for
ceremonial occasions such as the New Year ’s season and weddings, when onaga sashimi is tradi-
tionally served.
Small onaga (less than 5 pounds) are often prepared in Hawaii by steaming the fish with the head
on. The heads are also popular for making soup.
Onaga has a delicate flavor which is enjoyed when served raw, (sashimi style) or when baked,
steamed, or prepared in a host of other ways.