Onaga - Hawaiian Red Snapper
Onaga Flavor Profile
Onaga is revered as one of the best snappers in the world. It is used both as sashimi and cooked. Raw Onaga has beautiful pinkish flesh with a creamy texture and mild sweetness. Cooked Onaga is white with a delicate, sweet flavor and large, moist flakes. Fish from the winter months have a higher fat content and are therefore considered better, especially for sushi. But summer Onaga is still very good.
Typical Cooking Methods
Hawaiian Red Snapper, Long-tail Snapper, Ula-ula, Ruby Snapper, Scarlet Snapper
Typical Wholesale Products
Whole Fish, Skin/On Fillets, Skin/Off Fillets
Description (Etelis coruscans)
Onaga has beautiful brilliant red skin with a long, elegant swallow-like tail. In the days of the Hawaiian Kings, the fish was caught specifically for them, and today it is still often used in Hawaii to celebrate weddings and New Year's. Average weight is between 1 - 18 pounds.
image source Worldwide Gourmet
Fresh Onaga Availability
Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.
Onaga Butchering Yield Percentage and Recovery
|Item||To Skin/On Fillets||To Skin/Off Fillets||Notes|
|Whole Head/On ungutted||38%||34%||If you have additional yield info on this fish please leave a comment below.|
|Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.|
Range & Habitat
Onaga is a bottomfish which inhabits deep waters of 600-1000 feet, especially around outcroppings along rocky b0ttoms. Onaga caught around the Hawaiian Islands range in size from 1 - 18 pounds, while Onaga caught in the South Pacific are typically larger.
Onaga Sustainability Info
This window is a link to the Monterey Bay Aquarium's Seafood Watch program info on Onaga.
Onaga Nutritional Information
based upon a 6 oz (171 grams) raw edible serving
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