Chef & Trade

Wholesale · Honolulu since 1981

Cut in Honolulu.
In your kitchen in two days.

Ahi Club is the direct arm of Ham Produce & Seafood. Our buyers are on the pier every morning as the boats come in, working the catch over by hand and taking the best of what landed, the same fish that supplies Hawaii's restaurants and hotels. Nothing is cut and held. Your order is portioned by hand the day it ships and flown cold to your door.

Request pricing See the catch

25Species and cuts

Two daysFlown cold to the mainland

1981On the Honolulu pier since

Pier 38, Honolulu · Before the city wakes

The list

What you are buying.

Flavor, application and cut specification for everything we ship. Where a species has grades we quote the grade by name, not by number, because the number moves and the name does not.

Your portion size oz Sets the portion count on every card.

Minimum order 20 lbs Mix and match, shipping included. One box holds up to 28 lbs.

Ahi & Tuna

How we grade ahi

Grade is quality, not size. Every tuna is judged by hand for color, oil, clarity and texture, and we grade for you exactly the way we grade for the restaurants we supply.

Ultra

Museum grade, the finest tuna off the boats. Deep glistening red, marbled like fine beef. On many mornings not one fish makes it.

Premium

A whisper below Ultra and still extraordinary. Cherry red and velvety, high oil, the long luxurious finish the best counters chase.

Bright Red

Hawaii bigeye at its brightest. Translucent ruby with clean even marbling. The versatile top grade, raw or seared.

Red

Balanced and generous, with the signature give the islands love. Built for volume raw service and it takes heat without complaint.

Select Red

Our entry grade, and still a long step past the tuna most kitchens can buy. Sears to a ruby blush, clean enough to serve raw.

RarestEveryday

Sashimi grade means a fish we consider ideal to serve raw, kept cold from the pier to your door. Grading like this applies mainly to tuna. Everything else on the list is selected for freshness, oil and condition.

Dry-Aged Ahi Crudo

Dry-aged in Honolulu

Moisture drawn down slowly to concentrate the fish into savory umami and a dense, almost candy-like texture.

ApplicationSliced thin for crudo with ponzu, soy, or lemon. A signature item, not a volume item.

Aged loin, portioned to order · Hawaiian ahi, aged in Honolulu

Price on requestquoted by your representative

Order lbs –

Hawaiian Ahi - Ultra

Thunnus albacares, top grade

Deep luminous red, dense and cool to the touch. Low water content, high creamy oil, a clean, almost sweet richness that melts on contact.

ApplicationSashimi, nigiri, and the purest raw service. Menu it where the fish is the plate.

Not a given. On many days no fish meets the mark.

Loin, skin off, bloodline out. Cut to order · Wild-caught, Hawaiian waters

$42.95 – $49.95per lb$2.68 – $3.12per oz

Order lbs –

Premium Bluefin Ahi

Thunnus orientalis, toro-marbled

A wide, visible band of fat marbled through the loin. Silky texture, deep buttery flavor, well beyond leaner ahi.

ApplicationSashimi, nigiri, crudo, light sear. A price-anchor item at the top of a raw bar.

Loin, portioned by hand · Wild-caught bluefin

$28.95 – $45.95per lb$1.81 – $2.87per oz

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Hawaiian Ahi - Bright Red

Thunnus albacares, premium grade

Brighter and more translucent than standard number-one tuna. Higher oil, low water, a clean and lush mouthfeel.

ApplicationSashimi platters, poke, crudo, hard sear with a rare center. The everyday premium spec.

Loin, skin off, bloodline out · Wild-caught, Hawaiian waters

$31.95 – $41.95per lb$2.00 – $2.62per oz

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Hawaiian Ahi - Select Red

Thunnus albacares, entry sashimi grade

Balanced oil and fat with a touch more moisture than the higher grades. Deep red raw, forgiving under heat.

ApplicationVolume poke, seared applications, high-turn sashimi. The workhorse spec for a busy line.

Loin, skin off, bloodline out · Wild-caught, Hawaiian waters

$22.95 – $37.95per lb$1.43 – $2.37per oz

Order lbs –

Tombo Ahi (Albacore)

Thunnus alalunga, albacore

Pale rose, soft and clean, without the iron note of richer tuna. The most approachable raw fish in the range.

ApplicationPoke, tataki, peppered sear. Converts guests who do not order raw fish.

Loin, skin off · Wild-caught, Hawaiian waters

$19.95 – $24.95per lb$1.25 – $1.56per oz

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Yellowtail & Bream

Madai (Kumamoto Sea Bream)

Pagrus major, red sea bream

Pale rose over ivory, firm and springy, with a quiet sweetness. The standard Japanese chefs judge white fish by.

ApplicationSashimi, nigiri, carpaccio. Sear the skin matsukawa-style.

Fillet, scaled, pinboned · Farm-raised, Kumamoto, Japan

$35.95 – $38.95per lb$2.25 – $2.43per oz

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Hamachi (Japan Yellowtail)

Seriola quinqueradiata

Fresh, never frozen. Pale and glossy with natural creaminess and a high, clean oil. Mild, faintly sweet finish.

ApplicationSashimi, nigiri, crudo. Grill the collar. The yellowtail the sushi bar is built on.

Fillet, skin off · Farm-raised, Japan

$30.95 – $33.95per lb$1.93 – $2.12per oz

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Hawaiian Kanpachi

Seriola rivoliana, amberjack

Cousin to hamachi with less fat and a cleaner, brighter profile. Firm, gently sweet, silky raw.

ApplicationSashimi, crudo, light sear. A lower-cost route to yellowtail on the raw menu.

Whole fillet, skin off, V-cut, bone free · Ocean-raised, Hawaii

$27.95 – $30.95per lb$1.75 – $1.93per oz

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Sea Bass & Snapper

Mero Sea Bass

Dissostichus, sea bass

Silky and deeply flavored, large snow-white flakes, very high oil. Nearly impossible to dry out.

ApplicationMiso glaze, roasting, hard sear for caramelized edges. The top of the cooked-fish menu.

Portion-cut fillet · Wild-caught

$48.95 – $52.95per lb$3.06 – $3.31per oz

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Blue Snapper (Polu)

Polu, Hawaiian blue snapper

Translucent white shot with bright pink. Clean and crisp with an almost lobster-like snap raw.

ApplicationSashimi and crudo, or light cooking. Skin is scaled and edible, good crisped.

Fillet, scaled, pinboned · Wild-caught

$37.95 – $42.95per lb$2.37 – $2.68per oz

Order lbs –

Hapuka Sea Bass

Polyprion oxygeneios

Dense, snowy white, thick and luxurious with large satiny flakes and a mild clean sweetness.

ApplicationSteamed whole-fish style with ginger and scallion, or pan-roasted to a golden crust.

Portion-cut fillet · Wild-caught

$33.95 – $38.95per lb$2.12 – $2.43per oz

Order lbs –

Monchong (Deep Ocean)

Eumegistus illustris, deep ocean

White meat with high natural oil, deep and buttery, tender and flaky however it is cooked.

ApplicationGrilling, sauteing, baking. Very forgiving on a hot line. Rarely on a competitor's list.

Fillet · Wild-caught, Hawaiian waters

$20.95 – $25.95per lb$1.31 – $1.62per oz

Order lbs –

Whitefish

Ono / Wahoo

Acanthocybium solandri, wahoo

Bright white and firm, leaner than tuna, clean and delicately sweet, turning buttery served raw.

ApplicationSashimi, poke, searing, grilling. Crosses the raw and cooked menu cleanly.

Loin, skin off · Wild-caught, Hawaiian waters

$22.45 – $27.45per lb$1.40 – $1.72per oz

Order lbs –

Hawaiian Swordfish (Shutome)

Xiphias gladius, shutome

Faintly pink, meaty and dense, closer to a fine steak than a fillet. Mild sweetness, buttery moisture.

ApplicationCut thick and grilled to a rosy medium, hard seared, or served raw. A steakhouse crossover.

Steak or loin, portioned · Wild-caught, Hawaiian waters, short trips

$20.95 – $24.95per lb$1.31 – $1.56per oz

Order lbs –

Black Cod (Butterfish)

Anoplopoma fimbria, butterfish

Moist and silky, large delicate flakes, mild and faintly sweet with a clean oceanic note. Very high oil.

ApplicationMiso glaze, roasting, grilling, smoking. Nearly impossible to overcook.

Slab cut by hand from whole fish · Wild-caught

$20.95 – $23.95per lb$1.31 – $1.50per oz

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Opah (Moonfish)

Lampris guttatus, moonfish

Bright coral-red flesh, naturally sweet and firm, fat content rivaling salmon. Several distinct textures in one fish.

ApplicationSashimi, crudo, poke, quick sear. Graded here for raw service.

Loin, portioned · Wild-caught, Hawaiian waters

$17.95 – $22.95per lb$1.12 – $1.43per oz

Order lbs –

Barramundi (Pacific Sea Bass)

Lates calcarifer, akame

Clean and gently sweet, firm yet moist, with a soft richness and more omega-3 than most white fish.

ApplicationSashimi, crudo, pan-searing, steaming. The lowest per-ounce entry point on the list.

Fillet, skin on or off · Responsibly farm-raised

$17.95 – $22.95per lb$1.12 – $1.43per oz

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Salmon

King Salmon - Sashimi Cut

Oncorhynchus tshawytscha, sashimi cut

A genetic strain bred for exceptionally high oil. Silky, fat-rich, vivid color, full flavor.

ApplicationSashimi and crudo, or roast, sear and grill. Broadest-appeal item on the list.

Skin off, pinboned, ready to slice · Ocean-raised

$32.95 – $34.95per lb$2.06 – $2.18per oz

Order lbs –

King Salmon - Natural Cut Side

Whole natural-cut side

Same fish, whole side. Deep color, generous marbling, silky full-fat richness.

ApplicationWhole-side roasting and banquet service. The lowest per-ounce entry to king salmon.

Sides vary in weight. Billed at the listed size.

Natural-cut side, skin on · Ocean-raised

$23.95 – $25.95per lb$1.50 – $1.62per oz

Order lbs –

Shellfish

Red Deep Sea Sweet Crab

Lump and leg, fully picked

Snow-white lump and leg meat, sweet enough to serve alone, clean and delicate. Fully cooked, no chemicals, not canned.

ApplicationChilled over greens, crab cakes, bisque. Zero labor, zero shell.

Picked meat, layered · Wild-caught, flash-frozen

$39.95 – $42.95per lb$2.50 – $2.68per oz

Order lbs –

Scallops U-10, Dry-Pack

U-10, dry-pack

Thick and ivory-pale, firm and satiny, clean natural sweetness. Never soaked in saline or phosphates.

ApplicationHard sear for a deep golden crust, crudo, sashimi. Dry-pack holds moisture instead of leaching it.

Ten or fewer per pound · Wild-caught, Alaska

$36.95 – $39.95per lb$2.31 – $2.50per oz

Order lbs –

Steamed Madako Octopus

Madako, steam-cooked whole

Clean, subtly sweet, shellfish-like. Signature tender-yet-springy bite with none of the toughness.

ApplicationSliced thin for sashimi and poke, or charred on the grill. Arrives fully cooked.

Whole, steam-cooked · Wild-caught, flash-frozen

$25.95 – $28.95per lb$1.62 – $1.81per oz

Order lbs –

Kauai Sweet Prawns U6/8

U6/8, six to eight per pound

Clean sweetness and a firm, snappy bite. Raised in pristine salt water with no chemicals or antibiotics.

ApplicationTails raw as ama-ebi, heads grilled or seared for a second course. A two-course item from one product.

Head on, shell on · Raised in Kekaha, Kauai

$22.95 – $25.95per lb$1.43 – $1.62per oz

Order lbs –

Pre-order

Hokkaido Bafun Uni

Strongylocentrotus intermedius, bafun

Deep gold and densely rich. The more intense side of uni, concentrated and savory, with a long clean sweetness the milder purple variety does not carry.

ApplicationNigiri and gunkan, donburi, or straight from the tray. A menu headline, not a volume item.

Weekly Japan pre-order. Order by Friday for the following Tuesday. Priced to the week's market.

One unit is a hand-arranged narabi tray, roughly 250g. Male trays, firmer set · Hokkaido, Japan. Fresh, never frozen

Price on requestquoted by your representative

Order units –

How pricing works. Ranges are landed, for finished, chef-ready product at your door. Air freight from Honolulu is already inside the per-pound price at the 20 lb minimum, so there is no separate freight line at invoice. Fresh fish is a market and what lands changes daily, so treat these as the working band and not a locked price. Standing weekly orders price at the low end of the band. Your quote is confirmed in writing before the first delivery.

Every fish graded by hand, by eye

How we work

Terms of trade.

We would rather be held to something you can measure than to a slogan.

Grading

Selected by eye

Every fish is chosen by hand as it comes off the boat. If it does not meet the grade you ordered it does not ship, and you hear from us before it would have.

Cutting

Cut to order

Nothing is cut and held. Your order is portioned by hand in Honolulu on the day it ships, skin off and pinboned to your spec.

Transit

Two-day air

Flown cold in insulated packs with gel ice, tracked from Honolulu, packed to hold temperature for 96 hours.

Availability

What lands is what there is

The boats set the day. Ultra and Bluefin come off a handful of fish, and when a grade is claimed it is gone until the next landing. Standing weekly orders get first call on a landing, and hold the low end of the range.

Schedule

Monday through Thursday

We cut and ship four days a week. Tell us the day you want it on the line and we build the schedule around your prep, not ours.

Freight

Landed at your door

Every per-pound price on this page is landed. Air freight from Honolulu is already inside it at the 20 lb minimum, so the number you cost the plate against is the number you pay.

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