The term Ahi, is the Hawaiian term for fire. When the ancient Hawaiians hooked onto an Ahi, the handmade twine would rub so fast against the canoe's edge, that it would begin to smoke. The same heat would be felt as the cord ran through the hands of the fisherman. Immediately, they would be able to tell that they had an Ahi on the line. Not to mention, when they landed their prize catch, they would rave and remark on the bright fiery red loins, indicative of a fresh, sashimi-grade catch!
Hawaii presents a rare marine environment that cultivates the highest grade of Hawaiian Ahi. The volcanic activity promises a super charged food source that starts at the very bottom of the food chain. The ocean floor is rich with natural minerals, providing a never-ending buffet for the most simple forms of marine life. Warm ocean vents are the perfect breeding ground for plankton, which is the main diet for many crustaceans and mollusks. Shrimp, lobsters, crabs and cephalopods thrive, growing fast and large, making them easy prey for larger fish, including marlins, ono, opah, snappers and Hawaiian Ahi. All that richness eventually makes its way up the food chain on to your plate.
Japan has long since been the king of high end tuna, although their focus has always been on blue fin, their marine environment is similar to Hawaii's. But with the recent concerns in place, Hawaii has regained the top spot for tuna. Fresh, clean and pristine, Hawaiian Ahi is truly the worlds best tuna experience. If your tuna is not coming from Hawaii, it cannot and should not be called Ahi, no more than salmon from any where else be sides Alaska, be called Alaskan King Salmon. It is a species that, perfectly, represents the water they live in.
Take a closer look at our Hawaiian Albacore, otherwise known as Tombo Ahi. It is the same species found on the East and West coasts but their flesh and color quality is a light pink to a white color, earning the Albacore the marketed name of White Tuna. This grade of Albacore is used mainly for canning or grilling. However, here in Hawaii, when that same Albacore swims and lives in Hawaiian waters, it puts on a bright watermelon red color. Albacore of this quality is called Tombo 1+ Ahi, and is used for sushi, sashimi, crudo or searing. Unique, exquisite, and sustainable. Hawaiian Ahi and Hawaiian Tombo Ahi, are unmatched. We offer different grades for different applications and we also offer different sizes to fit any kitchen.
Honolulu Fish Company Hawaiian Ahi, simply the best our oceans have to offer.
U.S. Government regulated and sustainable
Current status: Hawaii bigeye tuna are being fished sustainably. Overfishing has been eliminated in the Hawaii fishery due to strict enforcement of bigeye catch quota. Overfishing is occurring in international fishery in the western and central Pacific. Population is not overfished.