Recipes

From our kitchen

Cook it like the islands do

Simple ways to cook the fish we ship, from a quick sear to a rice bowl.

Fishing vessels at the Honolulu harbor before dawn
Inside the Honolulu Fish Auction
Before dawn, Honolulu runs the only fresh tuna auction in the United States. Here is how the grading works, and why the best fish comes to us first. Read more...
An Ahi Club buyer on the Honolulu fresh tuna auction floor
How to Buy Sashimi-Grade Fish Online
Sashimi-grade is a promise about handling, not a legal stamp. Here is what actually matters when you buy raw fish online, and the five things to check first. Read more...
Sashimi-grade hamachi, Ahi Club
Hamachi Crudo with Yuzu
Buttery, clean hamachi needs almost nothing. Crudo is good fish, a bright acid, good oil, and salt. A no-cook plate that comes together in ten minutes. Read more...
King salmon fillet, Ahi Club
Baked Furikake Salmon
The Hawaii potluck staple. A quick mayo and shoyu glaze keeps king salmon moist while a lid of furikake toasts into a savory, crunchy crust. Read more...
How to thaw frozen fish
How to Thaw Frozen Fish the Right Way
Our flash-frozen fish is frozen at its peak, so the only way to lose quality is to thaw it badly. Slow and cold is the rule. Read more...
Poke bowl made with fresh Hawaii ahi
Build a Better Poke Bowl at Home
Poke is simple, which is exactly why the quality of the fish decides everything. Start with sashimi-grade ahi and keep the rest honest. Read more...
How to Sear Ahi
How to Sear Ahi
A good piece of ahi barely needs cooking. Here is the ninety-second sear that gives you a dark crust and a cool, raw center. Read more...
Miso-glazed black cod butterfish, Ahi Club
Miso-Glazed Black Cod (Butterfish)
The restaurant classic, made simple at home. A two-day miso marinade turns black cod butterfish into a silky, caramelized fillet with almost no effort. Read more...