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Product Forms And Yields:
Most of the hapu‘upu‘u is landed as whole, iced fish. The fish is initially
sold head-on so that buyers can assess product quality by the clarity of the eyes and the color of the
gills. The ethnic and household retail market components have a strong preference for smaller fish
(1 to 5 pounds in round weight) that can be
steamed head-on. The larger-sized fish harvested
in the Northwestern Hawaiian Islands are filleted
for the restaurant market. Although the skin is
tough, the flesh is easy to fillet due to the lack of
small bones. However, the waste factor is higher
for hapu‘upu‘u, due to its large head, than for
substitute species, and the lower yield (40% of
round weight) has discouraged wider use by
restaurants (see Table 5).
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Hapu‘upu‘u is noted for its clear
white flesh that is almost as delicate in taste as that of
Hawaii’s deep-sea snappers.
Preparations:
Steaming is a favorite method of preparing
hapu‘upu‘u, especially small fish, in Hawaii. Hapu‘upu‘u is
also used in ethnic restaurants to make sweet-and-sour
fish and fish head soup. Hapu‘upu‘u is suitable for steam-
ing, baking, poaching, deep frying with batter, and is
sometimes served raw (as ceviche).