Filed under: Meat & Seafood
NEW! Jet-Fresh Wild Caught Fish, Delivered Daily from Hawaii
Visit our Seafood Counter for some new heavenly fresh selections flown in daily from Hawaii! Our Hawaiian fish are selected one-by-one by Sashimi experts, a process that requires patience and adherence to a strict code of quality. Just 2% of all the fish landed in Hawaii are selected to meet this grade: onlly the strongest, freshest, richest oil content, and candy-like texture make the cut.
Take these jet-fresh selections home tonight:
(Selection Varies Daily At Each Store)
Hawaiian Swordfish: Hawaiian Swordfish are caught on long line fishing gear in the colder currents of Hawaiian waters. The trips are very short ensuring that the freshness is superior to other versions found on the market. When Sword meat has a clean, slight pink hue and buttery moisture like this, you can refer to it as Shutome- the Japanese name for sashimi-grade Sword. Under high-heat applications, oil enables moist firming yet no mushy texture.
Walu: Only insiders know about Walu and its rare oil which is unique to only a few species. One of the two best-tasting fish in the world. Walu has a rich, buttery flavor that is luscious cooked and a delicacy raw. This exotic sashimi grade fish is also known as “white tuna” because of its rich oil content and tuna-like texture. Density and high moisture retention make this a versatile fish to prepare and a valuable commodity raw. Its paper-white color marks up especially well on the grill.
Nairagi: Visible fat marbling makes it a shame to cook this grade of Nairagi. Extremely rare and reminiscent of Ahi Toro for its valuable oil content, this is a sashimi lover’s dream. When cooked, its presentation-like cream orange color turns to a mild pink and maintains moisture. Raw Nairagi is a little-known secret of the Hawaiian Islands. Texture qualities offer a dancy-smooth firmness which makes great tartar, poke, or simply sliced.