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It is not uncommon to find small worms in the belly
flaps of aku. Studies have shown that these para-
sites present little, if any, health hazard, and they
can be easily removed or destroyed by cooking.
Product Forms And Yields:
Aku is sold in various
forms: whole fish, fillets, steaks, in raw fish prepa-
rations or as dried fish sticks. Much of the aku
catch is sold fresh, but surpluses caught during the peak summer season are sometimes processed.
Some of the excess summer fish are dried. The yield of fillet from whole fish varies from 45% for
small aku to 60% for large aku (see Table 5).
Filleting Aku:
Remove the dorsal fin, head, gills and guts. Cut into the fish from both sides to estab-
lish slits along the backbone. Join these slits at the narrowest part of the fish (the tail) and fillet along
the bone all the way to the collar.
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Good quality aku has 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; hence, larger aku are prefer-
able for raw fish preparations requiring a red flesh. Larger aku have a greater fat content than smaller
aku and this is another desirable attribute for raw fish dishes. Cooking causes the flesh to become
lighter in color.
Aku has a more pronounced taste than ahi or a‘u. This is an
advantage in satisfying local ethnic taste preferences, but it
may not be as desirable in other markets.
Preparations:
Aku is the preferred species for many ethnic
seafood dishes, especially poke, raw fish served in bite-sized
pieces with various spices and condiments. Many Japanese
and Hawaiian consumers prefer sashimi prepared from large
aku to that from ahi. “Aku bone” (the backbone of a filleted fish which retains thin strips of flesh) is a
favorite food among certain ethnic groups in Hawaii, as are aku roe and dried aku.
Aku can be cooked in many different ways, but is usually broiled over hot coals, sauted or fried in a
skillet. The meat cooks quickly and can easily dry out if overcooked.
V. Historical Note
Aku figures prominently in Hawaiian legends. According to one legend, while voyaging to settle in
Hawaii from the south seas, a chief and his party were caught in a storm which threatened to swamp
their canoes. In response to the prayers of the sailors, a school of aku appeared and calmed the
rough waters. To honor this fish, it was forbidden for Hawaiians to eat aku for a few days each year.