Bite Me Fish Market; Cooking your Catch!
every one knows the only thing better that fishing, is eating your catch. Bite Me Sport fishing wants you to enjoy the feeling of preparing and eating your personally caught fish so we've devised this list. It gives you a quick over view of the different fish and a few ways to cook them. Enjoy =)
HAWAII’S FISHES
Mahi-mahi: Light in texture, color, and taste no matter what you call it, Mahi-mahi is a great all-around fish for just about any cooking method you want to use with it.
Ahi: meaty in texture, dark in color and a delicious in flavor. Ahi is usually found in sushi and poke dishes. Ahi is best served seared, grilled or pan fried.
Blue Marlin: Light in color, Firm in texture with a unique fish flavor. Blue Marlin is best served grilled or baked steaks with lemon, pepper, salt and garlic salt.
Hebi: Ranging from pale pink to dark orange in color, fair texture and mild taste. Hebi can be served broiled, baked or grilled.
Ono: Firm and meaty in texture, light in color but fairly strong in flavor makes this fish perfect for serving as freshly grilled steaks or pan frying with butter.
Opah: Ranging from pale pink to dark orange or red in color, light in texture and flavor, Opah is best served seared or pan fried.
Striped Marlin: Light to pale pink in color, meaty in texture and fairly strong in flavor, Striped Marlin is best served as grilled or pan fried steaks.
Tombo/Albacore Tuna: Ranging from light pink to orange in color, firm in texture, and a mild but rich in flavor, Tombo is best served grilled or pan fried.
Opakapaka: Light pink in color, firm in texture but delicate in flavor, Opakapaka is best served pan fried, grilled, sautéed or baked.
Monchong: Clear, white flesh with pinkish tones. It is firm in texture, has high oil content and moderate in flavor.