Kaulana Mahina Hawai'i Lunar Calendar - Western Pacific Fishery ...
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Kaulana Mahina
Hawai‘i Lunar Calendar
January 3, 2022 - January 21, 2023
WPCOUNCIL.ORG
Onaga
Longtail Red Snapper / Ruby Snapper • ‘ula‘ula koa‘e
Baked Onaga with Tomatoes and
Homemade Harissa MAKES 4 SERVINGS
“Harissa is the chili sauce of the Moroccan people.”
FOR THE FRESH HARISSA:
4-6 dried small, hot, red 1 tsp dried mint
Etelis coruscans chilies, stems removed* 1 tsp ground caraway seeds
1 tbsp ground coriander 5 cloves garlic
LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - up to 31 in and 35 1 tbsp ground cumin ½ cup olive oil
lbs. • The oldest known was 54 yrs old and 31 in. • Sexually mature at 10 yrs. • Fish *Use “Japanese dried chilies” or any medium-hot chili such as Szechuan
chilies or chile de arbol.
near minimum retention size in Hawai'i (1 lb or 12 in) may be just 2-3 yrs old.
STATE RECORD: 34.25 lbs by Marvin Lum FOR THE FISH:
2-2 ½ lbs whole onaga, 2 sliced lemons
FISHERY INFORMATION: Caught primarily with the vertical hook-and-line method, scaled and cleaned 1 Maui sweet onion, large, sliced
where weighted and baited lines are lowered and raised with electric, hydraulic or 1 tbsp harissa 2 tomatoes, large, ripe, sliced
hand-powered reels. 3 tbsp extra virgin olive oil 3 sprigs Italian parsley
4 cloves garlic, crushed 3 sprigs fresh thyme
LOCAL KNOWLEDGE: Some local fishers anchor in one spot, catch for the year and
MAKE THE HARISSA:
then give away most fish to the community. Onaga is seen as a good luck fish and is
1. Using scissors or a sharp knife, cut chilies into pieces. Cover with boiling
served at weddings and New Year celebrations in the Hawaiian Islands. water and cook to soften, 30 to 90 minutes. Drain chilies and squeeze
CURRENT REGULATIONS: FEDERAL: Annual catch limit out excess water.
2. Place chilies in food processor with remaining harissa ingredients. Grind
STATE: Min size - 1 lb • Non-commercial bag limit - 5 total of Deep 7 species to a paste. Scrape down sizes, then process again for 20 seconds. Place
in small glass jar (it will soak into and stain many plastic containers).
COUNCIL MANAGEMENT: Managing the bottomfish fishery has been difficult
Cover surface with a thin layer of olive oil and seal tightly. Harissa keeps
due to insufficient fishery data. However, with cooperation between state and in the refrigerator for up to 8 weeks and it’s wonderful in soups, sauces,
federal management agencies and fishermen, the Deep 7 bottomfish annual and stews.
catch limit increased from 178,000 pounds for the 2007-2008 fishing year to PREPARE THE FISH:
492,000 pounds for the 2020-2021 fishing year. 1. Pre-heat oven to 400°F. Wash fish under running water for two minutes,
making sure to remove all surface blood. Dry the fish well with paper
STOCK STATUS: towels.
Not overfished; not 2. Make two to three diagonal slashes on each side of the fish to ensure
even cooking. In a small bowl, combine harissa, olive oil and garlic. Rub
experiencing overfishing. the harissa mixture on both sides of the fish and inside the cavity.
3. Lightly grease a baking dish large enough to hold the whole fish, then
arrange the sliced onion on the bottom. Arrange tomatoes, parsley,
thyme and sliced lemons over onions.
4. Place fish on top and bake uncovered for 35 to 40 minutes, or until the
fish is cooked.
Serve hot with French bread (baguette).
Courtesy Kapi'olani Community College Culinary Arts Department
Kā‘elo Hilo Hoaka Kūkahi Kūlua Kūkolu Kūpau
‘Ianuali 3 - ‘Ianuali 31, 2022
‘Olekūkahi ‘Olekūlua
January 3 - January 31
‘Olekūkolu ‘Olepau
January
MON TUE
R
S
09:17
20:35
WED
R
S
10:04
21:36
THU
R
S
10:46
22:33
FRI
R
S
11:23
23:27
SAT
R 11:57
SUN
10
MON
S
R
01:13
13:04 11
TUE
S
R
02:04
13:39 12
WE D
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
13
THU
14
FRI
S
R
04:40
15:40 15
SAT
S
R
05:33
16:28 16
SUN
S
R
06:25
17:20 17
MON
S
R
07:14
18:14 18
TUE
S
R
08:00
19:09 19
WED
20
THU
S
R
09:21
20:59 21
FRI
S
R
09:58
21:53 22SAT
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Muku
February
23
SUN
24
MON
S 11:44
25
TUE
R
S
00:39
12:23 26
WED
R
S
01:40
13:07 27
THU
R
S
02:45
13:56 28
FRI
R
S
03:52
14:52 29
SAT
30
SUN
R
S
06:03
17:02 31
MON
R
S
07:00
18:13
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)
Kona Crab
Spanner Crab • pāpa‘i kualoa • Ranina ranina
Crab Cakes
3 tbsp
1/2 tbsp
3 tbsp
3 tbsp
3 tbsp
unsalted butter
minced garlic
minced onion
SERVES 4 AS AN APPETIZER
minced red bell pepper
minced green bell pepper
3 tbsp minced celery
LIFE HISTORY INFORMATION: Sexually mature at 2.9-in carapace length for males, 3 tbsp minced carrots
2.6 in for females. • Inhabit coarse sandy areas from 1-110 fathoms deep. • Only 2 tbsp minced fresh basil
6 tbsp heavy cream
emerge to feed or mate. • Egg-bearing females are observed May-Sept. Salt and freshly ground white pepper, to taste
FISHERY INFORMATION: Caught with hoop nets (tangle or Kona crab nets). The 1 1/2 lbs fresh lump crabmeat, preferably Kona crab,
picked over for shell
nets are baited and deployed in tethered daisy chains and set over sandy bottom, 1/2 cup all-purpose flour
usually free of structure or rocky, hard substrate. 2 cups panko (Japanese breadcrumbs)
2 large eggs
LOCAL KNOWLEDGE: Kona crabs have a short shelf life and rarely make it to the 1 cup peanut oil
local markets and restaurants. Studies found that they are able to regrow portions of 1/2 each red and green bell pepper, seeded, deribbed,
their limbs after being released from nets. and finely diced
4 strips lemon zest
CURRENT REGULATIONS: FEDERAL: Annual catch limit STATE: Season closed 4 small basil sprigs
May-August • Min size - 4 in (carapace) • No spearing, taking or killing of females 1. Melt the butter in a large sauté pan or skillet over medium-high heat.
(subject to change) Add the garlic and onion and sauté for about 1 minute, or until golden
brown. Add the red and green bell pepper, celery, carrot and basil and
COUNCIL MANAGEMENT: Managed under an annual catch limit of 30,802 sauté 1 minute longer. Add the cream and continue cooking until the
liquid is reduced by half. Season with salt and pepper and transfer to a
lbs and annual catch target of 25,491 lbs for fishing years 2020–2023. An in- non-reactive bowl. Let cool. Cover and refrigerate for 1 hour.
season accountability measure will be implemented to track catch relative to 2. Add the crabmeat to the chilled
the catch target. mixture and stir thoroughly.
Form into 8 balls and squeeze
STOCK STATUS: gently to remove any excess
Not overfished; not liquid; then form the balls into
experiencing overfishing patties.
3. Place the flour and Panko on
separate plates and beat the
eggs in a shallow bowl. Lightly
coat the crab cakes in the flour,
then in the egg, and finally, in
the Panko.
4. Heat the peanut oil in a heavy
sauté pan or skillet over
medium heat until it reaches
350°F. Add the crab cakes and
sauté for about 1 ½ minutes
on each side, or until evenly
browned.
5. Serve 2 crab cakes per person.
Garnish with the red and green
bell pepper and lemon zest.
Top with a basil sprig.
Photo by Keoki Stender Courtesy greateatshawaii.blogspot.com
Kaulua Hilo Hoaka Kūkahi Kūlua Kūkolu Kūpau
Pepeluali 1 - Malaki 2, 2022
‘Olekūkahi ‘Olekūlua
February 1 - March 2
‘Olekūkolu ‘Olepau
February
TUE
R
S
07:51
19:17
WED
R
S
08:37
20:17
THU
R
S
09:17
21:14
FRI
R
S
09:53
22:08
SAT
R
S
10:28
23:01
SUN
R
S
11:02
23:54
MON
R 11:36
TUE
S
R
00:47
12:13
WED
S
R
01:40
12:52 10
THU
S
R
02:33
13:35
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
11FRI
S
R
03:26
14:22 12
SAT
S
R
04:18
15:12 13
SUN
S
R
05:08
16:06 14
MON
S
R
05:55
17:01 15
TUE
S
R
06:39
17:57 16
WED
S
R
07:20
18:53 17
THU
S
R
07:58
19:48 18
FRI
S
R
08:34
20:43 19
SAT
S
R
09:09
21:38 20
SUN
S
R
09:45
22:35
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Mauli Muku
March
21
MON
S
R
10:23
23:34 22
TUE
S 11:04
23
WED
R
S
00:36
11:51 24
THU
R
S
01:42
12:43 25
FRI
R
S
02:47
13:42 26
SAT
R
S
03:50
14:45 27
SUN
R
S
04:49
15:51
MON
R
S
05:41
16:57
TUE
R
S
06:28
17:59
WED
R
S
07:09
18:58
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)
Swordfish
Shutome • a‘u kū • Xiphias gladius
Seafood Miso Soup with Dipping
Sauce MAKES ABOUT 4 SERVINGS OF ABOUT 2 CUPS
2 pieces
1 slice
6 cup
dashi kombu (dried seaweed, 4 in x 4-in square)
ginger, crushed (about 1-in piece)
water
1/2 cup bonito flakes (2 individual packets)
1/2 lb clams (or mussels, scrubbed)
LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - grow rapidly, up to 8 large shrimp
14 ft and ~1200 lbs. • Ave size caught - 50-200 lbs. • Sexually mature at ~5-6 yrs. • 12 oz swordfish fillet, cut into 1-in pieces
(can substitute opah or mahimahi)
Females reach sexual maturity at ~57 in (4.75 ft). • The bill is one-third the length of 1/4 cup sake
its body. • STATE RECORD: 503 lbs by Josh Bunch 3 tbsp miso
4 tsp soy sauce
LOCAL KNOWLEDGE: Hawai'i is the only place where fishers can sell swordfish due 1/4 cup daikon radish, grated fine (use a ginger grater for best results)
to the available local market, although it is not in high demand. 4 tsp lemon juice or ponzu
Steamed baby bok choy or Shanghai cabbage, sliced green onions (optional)
CURRENT REGULATIONS: FEDERAL REQUIREMENTS FOR LONGLINE PERMIT 1. In a pot, bring kombu, ginger and water to a boil. Remove from heat,
HOLDERS: Set an hour after dusk and complete their haul before dawn. • Submit add bonito and cover the pot. Let steep at least 15 minutes, strain and
discard kombu and bonito. Reserve 2 tbsp of the broth for the dipping
logbooks to the National Marine Fisheries Service (NMFS) within 72 hours. • Carry sauce.
a NMFS observor (100% coverage in shallow-set, 20% coverage in deep-set). • 2. Bring the rest of the broth to a boil, and add clams and shrimp. As
Carry an operational vessel monitoring system unit. • Obtain certification through a soon as clams begin to open and shrimp start to turn opaque (about 2
minutes), remove from heat and add fish. Mix sake with miso, adding 1
NMFS protected species workshop on interaction mitigation techniques. • Sea Turtle tbsp of sake at a time until smooth. This is the broth. Cover and rest 5
Mitigation Gear Requirement: Use only circle hooks sized 18/0 or larger with a 10° minutes or until fish is cooked through.
offset and mackerel-type bait. 3. Meanwhile, prepare dipping sauce. In a mixing bowl, combine reserved
broth, soy sauce, daikon and lemon juice or ponzu.
COUNCIL MANAGEMENT: In 1991, the Main Hawaiian Islands Longline Fishing 4. Divide sauce into 4 small bowls or deep saucers (about 2 tbsp each).
Prohibited Area was created to reduce gear conflicts between the longline Gently re-heat soup (do not bring to a boil).
and troll/handline fishermen. 5. Top each portion with baby bok choy and sliced green onions (if using).
6. Serve with brown rice on the side. Dip fish in sauce as you eat.
STOCK STATUS: Courtesy Kapi'olani Community College Culinary Arts Department
Not overfished; not
experiencing overfishing
FISHERY INFORMATION: Caught in the shallow-set
(about 15-50 fathoms) longline commercial fishery. The
sets from the longline boats are buoyed to the surface
with 4 large circle hooks between floats. These sets
use light sticks to attract swordfish that are primarily
targeted at night.
Nana Hilo Hoaka Kūkahi Kūlua Kūkolu Kūpau
Malaki 3 - Malaki 31, 2022
‘Olekūkahi ‘Olekūlua
March 3 - March 31
‘Olekūkolu ‘Olepau
March
THU
R
S
07:47
19:54
FRI
R
S
08:23
20:48
SAT
R
S
08:57
21:42
SUN
R
S
09:32
22:35
MON
R
S
10:08
23:29
TUE
R 10:47
WED
S
R
00:23
11:28 10
THU
S
R
01:17
12:14 11
FRI
S
R
02:10
13:03 12
SAT
S
R
03:01
13:55
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
13
SUN
S
R
03:49
14:50 14
MON
S
R
04:34
15:45 15
TUE
S
R
05:16
16:41 16
WED
S
R
05:55
17:37 17
THU
S
R
06:32
18:33 18
FRI
S
R
07:08
19:29 19
SAT
S
R
07:44
20:27 20
SUN
S
R
08:22
21:27 21
MON
S
R
09:03
22:29 22
TUE
S
R
09:48
23:33
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Muku
23
WED
S 10:39
24
THU
R
S
00:40
11:36 25
FRI
R
S
01:45
12:37 26
SAT
R
S
02:44
13:41 27
SUN
R
S
03:37
14:46 28
MON
R
S
04:23
15:48 29
TUE
R
S
05:05
16:47 30
WED
R
S
05:43
17:44 31
THU
R
S
06:19
18:39
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)
Uku
Gray Jobfish/Blue-green Snapper • uku • Aprion virescens
Portuguese Uku Pupu
MAKES 4-6 SERVINGS
FOR THE PUPU:
2 lbs
1
uku steaks, fillets or other pieces
fresh chili pepper, small, seeded and diced
2 tsp Hawaiian salt
1-2 cloves garlic, minced
LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - up to 40 in and 30
3/4 cup cider vinegar
lbs. • The oldest known was 32 yrs old. • Sexually mature at 4 yrs, ~17 in. • Inhabits 1/4 cup water
reef slopes, seamounts and banks from shallow waters down to 200 fathoms. • olive oil
Spawn May-Oct, with peak in June. • Diet - fish, shrimp, crabs, cephalopods (e.g., FOR THE ONION TOPPING:
octopus) and plankton. • STATE RECORD: 39 lbs 8 oz by Won Park 1 tbsp onion, minced, and a few very thinly sliced rounds of
onion for garnish
LOCAL KNOWLEDGE: Uku serves an important role in Hawai'i’s bottomfish fishery. 1 tbsp parsley, minced
1/2 fresh chili pepper, small, seeded (optional)
During years when the Hawai'i Deep 7 bottomfish fishery closed after reaching 1/2 tsp Hawaiian salt
its annual catch limit, many fishermen relied on uku to sustain their commercial 1½ tbsp cider vinegar
operations. This was especially true during slow yellowfin tuna years, which typically 1. Place fish in flat, non-reactive container with cover.
peak from May through August. Since then, uku has increased in prominence in 2. In a bowl, stir together chili, salt, garlic, vinegar and water, pour over fish
restaurants and homes. and allow to marinate, covered, for at least an hour, turning once.
3. Combine onion topping ingredients in a separate non-reactive bowl and
CURRENT REGULATIONS: FEDERAL: Managed as a management unit species • marinate 15 minutes or more.
Commercial catch limit of 127,205 lbs for 2019-2021 fishing years • Prohibited gears 4. Preheat broiler and brush pan with olive oil. Broil fish 3 to 4 minutes, turn
and repeat. Place fish in rimmed bowl or platter.
- bottom trawls, bottom set gillnets, poisons, explosives and intoxicating substances
5. Pour sauce over hot fish. Serve with cold beer and crusty country-style
STATE: Min size for commercial sale and spearfishing - 1 lb bread for dipping up the juices.
COUNCIL MANAGEMENT: A management plan is currently in development. Courtesy Kapi'olani Community College Culinary Arts Department
STOCK STATUS:
Not overfished; not FISHERY INFORMATION:
experiencing overfishing Caught using both light
and heavy handline and
troll gear by kayakers
and boaters. Other
methods include
shorecasting and
spearfishing. Catches
boomed when the Deep
7 species complex was
declared overfished in the
late 2000s.
Welo Hilo Hoaka Kūkahi Kūlua Kūkolu Kūpau
‘Apelila 1 - ‘Apelila 30, 2022
‘Olekūkahi ‘Olekūlua
April 1 - April 30
‘Olekūkolu ‘Olepau
April
FRI
R
S
06:54
19:30
SAT
R
S
07:28
20:24
SUN
R
S
08:04
21:18
MON
R
S
08:41
22:12
TUE
R
S
09:22
23:07
WED
R 10:06
THU
S
R
00:01
10:54
FRI
S
R
00:53
11:45
SAT
S
R
01:42
12:38 10
SUN
S
R
02:28
13:33
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
11
MON
S
R
03:10
14:28 12
TUE
S
R
03:50
15:24 13
WED
S
R
04:27
16:19 14
THU
S
R
05:03
17:15 15
FRI
S
R
05:39
18:13 16
SAT
S
R
06:17
19:13 17
SUN
S
R
06:57
20:16 18
MON
S
R
07:42
21:22 19
TUE
S
R
08:32
22:29 20
WED
S
R
09:28
23:35
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Mauli Muku
21
THU
S 10:30
22
FRI
R
S
00:39
11:35 23
SAT
R
S
01:35
12:39 24
SUN
R
S
02:23
13:41 25
MON
R
S
03:05
14:41 26
TUE
R
S
03:43
15:37 27
WED
R
S
04:19
16:31 28
THU
R
S
04:52
17:25 29
FRI
R
S
05:26
18:17 30
SAT
R
S
06:02
19:09
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)
‘Ahi
Bigeye Tuna • ‘ahi po‘o nui • Thunnus obesus
Pressed Spicy ‘Ahi Sushi Squares
MAKES 8-10 SERVINGS
4 tbsp
2 tsp
1 tsp
mayonnaise
sriracha chili sauce
hot sesame oil
½ tsp togarashi seasoning
Yellowfin Tuna • ‘ahi • Thunnus albacares 1 lb
1 tbsp
‘ahi, diced
tobiko (brightly colored flying fish roe)
LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - up to 6 ft and >400 5 cups rice (short- or medium-grain “Japanese style” rice)
11/2 cups vinegar
lbs. • Ave lifespan - 6-7 yrs. • Sexually mature at ~2.5 yrs, 58 lbs or 44 in. • Inhabit 3/4 cups sugar
warm, clear tropical and subtropical oceans around the world. • Spawn April-Oct 1½ tsp salt
Black sesame seeds, wasabi sprouts, roasted nori strips, hana ebi (shrimp
in Hawai'i, with peak June-Aug. • Females expel millions of eggs on a near-nightly powder), or additional tobiko for garnish
basis. • Diet - fish, squid and crustaceans. • STATE RECORD (YELLOWFIN): 325 lbs
1. In a large bowl, mix together mayonnaise, sriracha, sesame oil and
by Joey Cabell • STATE RECORD (BIGEYE): 277 lbs 5 oz by Jason Van Den Hende, togarashi until smooth. Fold in ‘ahi and tobiko. Mix until blended. Cover
Thomas Pantalion and Charley Lively and refrigerate.
2. Cook 5 cups of rice. Let rest 5 to 10 minutes after completely cooked.
FISHERY INFORMATION: Caught in the deep-set (about 25-220 fathoms) longline 3. In a small bowl, combine vinegar, sugar, and salt. Stir until sugar
commercial fishery and by trolling and using handlines (e.g., ika shibi) year-round. dissolves.
4. Place hot cooked rice in a roomy wooden bowl. Pour vinegar mixture
CURRENT REGULATIONS: FEDERAL: Annual catch limit on top. Using a rice paddle and a vertical chopping motion, lift and mix
STATE: Min size for commercial sale - 3 lbs rice to coat every grain with the seasoning liquid. Do not stir in a circular
motion; fold lightly, lifting and turning, until all liquids are absorbed.
COUNCIL MANAGEMENT: In 1994, the Hawai'i longline limited entry permit was 5. Lightly oil a 9x13-inch pan and pat half of the seasoned rice into the pan.
established. Permits were issued to all permit holders whose vessels had made at Evenly spread the spicy ‘ahi on top. Cover with remaining sushi rice and
press gently. Cover tightly with plastic wrap and chill until needed.
least one landing in Hawai'i. This was in response to the rapid growth of the fishery 6. Cut into small squares and garnish with black sesame seeds, wasabi
from 1987-1992. The bigeye tuna catch limit for U.S. longline fisheries in the western sprouts, roasted nori strips, hana ebi, or additional tobiko.
and central Pacific set for 2021 was 3,554 metric tons (~7.8 million lbs).
Courtesy Kapi'olani Community College Culinary Arts Department
STOCK STATUS: Bigeye & Yellowfin -
Not overfished; not experiencing
LOCAL KNOWLEDGE:
overfishing in the Western and
Yellowfin is usually
Central Pacific Ocean
most abundant during
the summer season
(May-September), and
is frequently targeted
at local tournaments.
Yellowfins usually
migrate north to south
along the Hawai'i island
chain, with Kaua'i getting
the first of the bite before
the other islands.Ikiiki Hilo Hoaka Kūkahi Kūlua Kūkolu Kūpau ‘Olekūkahi
Mei 1 - Mei 30, 2022
‘Olekūlua
May 1 - May 30
‘Olekūkolu ‘Olepau
May
SUN
R
S
06:38
20:03
MON
R
S
07:18
20:58
TUE
R
S
08:01
21:52
WED
R
S
08:47
22:45
THU
R
S
09:37
23:35
FRI
R 10:29
SAT
S
R
00:22
11:23
SUN
S
R
01:05
12:17
MON
S
R
01:45
13:11 10
TUE
S
R
02:23
14:06
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
11 S
R
02:58
15:00 12 S
R
03:34
15:56 13
FRI
S
R
04:10
16:55 14
SAT
S
R
04:49
17:56 15
SUN
S
R
05:31
19:02 16
MON
S
R
06:20
20:11 17
TUE
S
R
07:15
21:20 18
WED
S
R
08:17
22:27 19
THU
S
R
09:23
23:27 20
FRI
S 10:30
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Mauli Muku
21
SAT
R
S
00:20
11:34 22
SUN
R
S
01:06
12:36 23
MON
R
S
01:45
13:33 24
TUE
R
S
02:21
14:28 25
WED
R
S
02:54
15:21 26
THU
R
S
03:28
16:13 27
FRI
R
S
04:02
17:05 28
SAT
R
S
04:37
17:58 29
SUN
R
S
05:16
18:52 30
MON
R
S
05:57
19:46
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)Ono
Wahoo • ono • Acanthocybium solandri
Ono in a Creamy Tahini Sauce
MAKES 4 SERVINGS
1 tsp
1
2 tsp
olive oil
onion, diced
cumin
1 tsp sumac
1¼ tsp sea salt
LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - grow rapidly, up
2 cup water
to 8 ft and 158 lbs. • Sexually mature at 2.8 ft (males) and 3.3 ft (females), ~1 yr old. • 2 tsp tahini (sesame butter)
Spawn year-round and during summer in higher latitudes. • Females expel millions 2 tsp lemon juice
1 lb ono fillet, cut bite-sized
of eggs to compensate for low survival rate. • STATE RECORD: 133 lbs 3 oz by Tom
Brandt and Sky Mullins 1. In a heavy-bottomed skillet sauté onion in oil over medium-low heat.
Cook until the onions are a deep brown, stirring occasionally (about 15
FISHERY INFORMATION: Caught in the deep-set (about 25-220 fathoms) longline minutes).
commercial fishery (non-target species) and by trolling and using handlines. 2. Add cumin and cook for 2 minutes. Add sumac, salt and water. Stir in
tahini and lemon juice.
CURRENT REGULATIONS: FEDERAL REQUIREMENTS FOR LONGLINE PERMIT 3. Add fish and cook for 5 minutes, or until fish is opaque and firm. Add
HOLDERS: Submit logbooks to the National Marine Fisheries Service (NMFS) within 72 more water if sauce gets too thick.
hours. • Carry a NMFS observor (100% coverage in shallow-set, 20% coverage in deep- Courtesy Kapi'olani Community College Culinary Arts Department
set). • Carry an operational vessel monitoring system unit. • Obtain certification through
a NMFS protected species workshop on interaction mitigation techniques. • Sea Turtle
Mitigation Gear Requirement: Use only circle hooks sized 18/0 or larger with a 10° offset
and mackerel-type bait.
COUNCIL MANAGEMENT: In 1991, the Main Hawaiian Islands Longline Fishing
Prohibited Area was created to reduce gear conflicts between the longline
and troll/handline fishermen.
STOCK STATUS:
Not overfished; not
experiencing overfishing
LOCAL KNOWLEDGE: The bite usually starts in
February and runs through the summer before tapering
off. The season usually happens after the mahimahi
season (typically November to March). It is a high
demand nearshore fish.Ka‘aona Hilo
June
Hoaka Kūkahi Kūlua Kūkolu Kūpau ‘Olekūkahi
Mei 31 - Iune 28, 2022
‘Olekūlua
May 31 - June 28
‘Olekūkolu ‘Olepau
May
R 06:43 R 07:31 R 08:23 R 09:16 R 10:10 R 11:03 S 00:19 S 00:56 S 01:30 S 02:05
S 20:39 S 21:30 S 22:18 S 23:02 S 23:42 R 11:56 R 12:49 R 13:43 R 14:38
THU FRI SAT SUN MON TUE WED THU
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
10FRI
S
R
02:41
15:37 11
SAT
S
R
03:21
16:39 12
SUN
S
R
04:05
17:46 13
MON
S
R
04:57
18:56 14
TUE
S
R
05:57
20:06 15
WED
S
R
07:03
21:12 16
THU
S
R
08:12
22:10 17
FRI
S
R
09:20
23:00 18
SAT
S
R
10:25
23:44 19
SUN
S 11:26
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Muku
20
MON
R
S
00:22
12:23 21
TUE
R
S
00:56
13:17 22
WED
R
S
01:30
14:09 23
THU
R
S
02:03
15:01 24
FRI
R
S
02:38
15:54 25
SAT
R
S
03:15
16:47 26
SUN
R
S
03:56
17:41 27
MON
R
S
04:40
18:34 28
TUE
R
S
05:28
19:26
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)Striped Marlin
Nairagi • a‘u • Kajikia audax
Nairagi and Hon-Shimeji Mushroom
Lettuce Wraps with Crispy Rice
MAKES 8 LETTUCE WRAPS
Canola oil for deep-frying
1 cup leftover cooked rice,
1 tbsp
1 tbsp
soy sauce
oyster sauce
separated* 1 tbsp water
LIFE HISTORY INFORMATION: Size - among fastest growth rate of all bony fish, up to 12 ft
2 tbsp canola oil 1 tsp sesame oil
and >450 lbs. • Life span - up to 20 yrs. • Sexually mature at ~2-3 yrs. • Able to produce up 2 tsp ginger, finely chopped 2 tsp sugar
to 500,000 eggs in a single spawning event. • Solitary fish, known to make regular seasonal 1 tbsp garlic, finely chopped 2 tsp chili bean sauce
migrations, moving toward the equator in winter and away in summer. • Favor water temps of 1/2 cup onions, chopped 1 tsp cornstarch
1 lb nairagi, cut into small cubes 1/4 cup green onions,
68-77°F.
1 cup hon-shimeji mushrooms, sliced thin
FISHERY INFORMATION: The Marlin and Billfish Conservation Act prohibits the export very coarsely chopped 1/2 cup roasted peanuts,
2 tbsp sherry or shaoxing wine chopped
of billfish to the U.S. mainland. Kona on the Big Island of HI has the largest charter vessel 1/2 cup water chestnuts, roughly 1/2 cup cilantro leaves
fishery in the state. The Hawaiian International Billfish Tournament, one of the oldest and most chopped 8 each Island-grown lettuce
prestigious fishing competitions, is based on the availability of large marlins in the summer off 1/2 cup bamboo shoots, cut into (e.g., Manoa), large
the Kona Coast. HI is the birthplace of the modern day, big game, resin head trolling lure. strips leaves
1 tbsp hoisin sauce
CURRENT REGULATIONS: FEDERAL REQUIREMENTS FOR LONGLINE PERMIT HOLDERS:
1. Make the crispy rice: In a deep, heavy-bottomed pot large enough for
Submit logbooks to the National Marine Fisheries Service (NMFS) within 72 hours. • Carry a NMFS deep frying, heat canola oil until 350°F. Use only enough oil to fill the pot
observor (100% coverage in shallow-set, 20% coverage in deep-set). • Carry an operational vessel one-third full to prevent boil-over. Don’t overcrowd food as you’re frying;
monitoring system unit. • Obtain certification through a NMFS protected species workshop on fry in batches if necessary. Overcrowding the pot causes rice grains to
clump; a drop in oil temperature will not allow the rice to puff up and
interaction mitigation techniques. • Sea Turtle Mitigation Gear Requirement: Use only crisp properly.
circle hooks sized 18/0 or larger with a 10° offset and mackerel-type bait. 2. When the rice is puffed and light brown in color, remove from oil and
drain on paper towels. Reserve.
COUNCIL MANAGEMENT: A rebuilding plan is being developed. Currently waiting for 3. In a large skillet, heat a little canola oil and fry the ginger, garlic and
an updated assessment for the North Pacific stock. Recommended an initial catch limit onions until light brown around the edges. Add the nairagi and hon-
of ~1 million lbs (457 metric tons) in 2022. An in-season accountability measure will be shimeji mushrooms and stir-fry for a minute or until nairagi is half done.
implemented to track catch relative to the limit. Add sherry or shaoxing wine and simmer to burn off alcohol.
4. Add water chestnuts and bamboo shoots and stir fry. In a separate bowl,
STOCK STATUS: mix the hoisin sauce, soy sauce, oyster sauce, water, sesame seed oil,
Overfished; experiencing sugar, chili bean sauce and cornstarch.
overfishing (primarily due 5. Add this mixture to the fish mixture while stir-frying. When mixture has
thickened, which should take a few seconds, remove mixture from the
to foreign fishing) heat and mix in green onions.
6. Place a lettuce leaf on a plate, fill center with nairagi mixture. Sprinkle
crispy rice, peanuts and cilantro on top. Serve.
Courtesy Kapi'olani Community College Culinary Arts Department
LOCAL KNOWLEDGE: Nairagi is a seasonal
fish, with a small catch window. It is considered
the finest eating of all marlin species due to its
tender flesh.Hinaia‘ele‘ele Hilo Hoaka Kūkahi Kūlua Kūkolu Kūpau ‘Olekūkahi
Iune 29 - Iulai 28, 2022
‘Olekūlua
June 29 - July 28
‘Olekūkolu ‘Olepau
June
July
29
WED
R
S
06:18
20:15 3
THU
R
S
07:11
21:00
FRI
R
S
08:05
21:41
SAT
R
S
08:58
22:19
SUN
R
S
09:51
22:54
MON
R
S
10:43
23:28
TUE
R 11:35
WED
S
R
00:01
12:28
THU
S
R
00:38
13:24
FRI
S
R
01:14
14:22
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
S 01:55 S 02:42 S 03:37 S 04:39 S 05:47 S 06:58 S 08:07 S 09:11 S 10:12 S 11:09
R 15:25 R 16:32 R 17:42 R 18:50 R 19:53 R 20:48 R 21:36 R 22:18 R 22:55 R 23:31
SAT SUN MON TUE WED THU FRI SAT SUN MON
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Mauli Muku
19
TUE
S 12:03
20
WED
R
S
00:03
12:56 21
THU
R
S
00:38
13:49 22
FRI
R
S
01:15
14:43 23
SAT
R
S
01:55
15:36 24
SUN
R
S
02:38
16:30 25
MON
R
S
03:24
17:22 26
TUE
R
S
04:14
18:12 27
WED
R
S
05:06
18:59 28
THU
R
S
06:00
19:41
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)Mahimahi
Dolphinfish / Dorado • mahimahi • Corphaena spp.
Pan-Roasted Mahimahi with Ginger
Garlic Shoyu MAKES 6 SERVINGS
1/8 cup
2 tbsp
2 tbsp
shoyu (soy sauce), low sodium
sugar
vegetable oil
4 cloves garlic, crushed
2 in fresh ginger, sliced and crushed
LIFE HISTORY INFORMATION AND HI STATE RECORD: Life span - 5 yrs. 2 lbs fish fillets (mahimahi, onaga, ono, or wahoo)
• Sexually mature at 4-5 months, 17-21 in. • Thought to spawn every 2-3 days, 4 stalks green onions, sliced
4 stalks cilantro sprigs
releasing between 33,000-66,000 eggs in each spawning event. • Congregate
1. Combine shoyu and sugar and mix until sugar dissolves. Set aside.
around large floating objects such as logs and other marine debris. • STATE
2. Preheat a large skillet on medium-high heat. Add oil, garlic, and ginger.
RECORD: 82 lbs by Kathy Hunter Sauté until golden.
3. Add the fillets and brown quickly on both sides.
FISHERY INFORMATION: Caught in the longline commercial fishery (non-
4. Pour in shoyu mixture and cover pan tightly. Reduce heat to low and
target species) and by trolling. simmer for 4 to 5 minutes, or until desired doneness.
5. To serve, discard garlic and ginger and place on platter. Sprinkle with
LOCAL KNOWLEDGE: Mahimahi are available most of the year, with a peak green onions and garnish with cilantro.
in March to May and September to November. While it is known around the Courtesy Kapi'olani Community College Culinary Arts Department
world, Hawai'i mahimahi are the bestest!
CURRENT REGULATIONS: FEDERAL: Monitored, but no annual catch limit
COUNCIL MANAGEMENT: In 1991, the Main Hawaiian Islands Longline
Fishing Prohibited Area was created to reduce gear conflicts between
the longline and troll/handline fishermen.
STOCK STATUS:
Not overfished; not
experiencing overfishingMāhoe Mua Hilo Hoaka Kūkahi Kūlua Kūkolu Kūpau
Iulai 29 - ‘Akukake 26, 2022
‘Olekūkahi ‘Olekūlua
July 29 - August 26
‘Olekūkolu ‘Olepau
August
July
29FRI
R
S
06:54
20:19 30
SAT
R
S
07:47
20:55 3
SUN
R
S
08:40
21:29
MON
R
S
09:32
22:02
TUE
R
S
10:24
22:36
WED
R
S
11:17
23:12
THU
R
S
12:13
23:51
FRI
R 13:13
SAT
S
R
00:34
14:16
SUN
S
R
01:24
15:22
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
MON
S
R
02:21
16:29
TUE
S
R
03:25
17:34 10
WED
S
R
04:34
18:32 11
THU
S
R
05:43
19:24 12
FRI
S
R
06:51
20:09 13
SAT
S
R
07:54
20:49 14
SUN
S
R
08:54
21:26 15
MON
S
R
09:51
22:02 16
TUE
S
R
10:46
22:37 17
WED
S
R
11:41
23:14
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Muku
18
THU
S
R
12:35
23:52 19
FRI
S 13:30
20
SAT
R
S
00:34
14:24 21
SUN
R
S
01:19
15:17 22
MON
R
S
02:09
16:08 23
TUE
R
S
03:00
16:56 24
WED
R
S
03:54
17:40 25
THU
R
S
04:48
18:21 26
FRI
R
S
05:41
18:58
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)Monchong Monchong Pomodoro
FOR THE POMODORO SAUCE:
9 cup
or
2 tbsp
MAKES 4 SERVINGS
crushed tomatoes (with basil leaf, if possible)
3 pounds very ripe heirloom tomatoes, peeled, seeded and dice
extra virgin olive oil
Sickle Pomfret • mukau • Taractichthys steindachneri 1 clove
1 tsp
garlic
sea salt
freshly ground black pepper (Tellicherry, if you’ve got it)
LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - ~30 in and half a bunch torn fresh basil
or 1 tbsp dried, well-ground with a mortar and pestle
~30 lbs. • The oldest known was ~8 yrs. • Spawn in the spring (March-May).
FOR THE FISH:
STATE RECORD: 23 lbs 6 oz by Mark Vierra
4 pieces monchong (3-4 oz each)
salt and pepper to taste
FISHERY INFORMATION: Commonly caught in the deep-set longline cornstarch
commercial fishery (non-target species) and using bottomfish deepwater 2 tbsp light olive or canola oil
minced or snipped flat-leaf parsley
handline gear with power reels. Harvested at depths >150-250 fathoms.
Catches typically peak in spring. MAKE THE SAUCE:
1. Prepare the tomatoes if you’re using
fresh.
LOCAL KNOWLEDGE: Monchong was once seen as a bycatch species and is 2. In a large, heavy pan such as a Dutch
now popular in restaurants, especially for sushi. oven, coat the bottom with the olive
oil.
CURRENT REGULATIONS: FEDERAL: Monitored, but no annual catch limit 3. Peel the garlic, cut into three pieces
and place in pan with olive oil.
Simmer over a low flame until the
COUNCIL MANAGEMENT: Currently monitored as a pelagic management garlic is golden (but DO NOT let it
unit species. burn). Press the garlic with the back of
a wooden spoon to release its fragrant
esters, and swish the garlic around
STOCK STATUS: in the oil. Then fish out the garlic and
discard it.
Not overfished; not
4. Add the tomatoes to the pan all in one swift
experiencing overfishing movement (if you slowly pour, the juices may
spit and splatter). Add the salt, pepper and basil.
Cook on low, stirring frequently, for 10 minutes or so;
then raise the heat to medium and let the sauce cook
without bubbling until the water has evaporated and the sauce
is kind of jammy. Taste and correct seasonings.
PREPARE THE FISH:
1. Sprinkle monchong with salt and pepper to taste. Dredge in cornstarch
until coated.
2. Meanwhile, heat oil in a frying pan over medium-high heat (hot but not
smoking). Fry the monchong until golden brown on both sides; turn only
once.
3. Serve topped with a goodly dollop of pomodoro. Or place in a pool of the
sauce, if preferred. Scatter minced or snipped flat-leaf parsley over all.
Courtesy Kapi'olani Community College Culinary Arts DepartmentMāhoe Hope Hilo Hoaka Kūkahi Kūlua Kūkolu
‘Akukake 27 - Kepakemapa 25, 2022
Kūpau ‘Olekūkahi
August 27 - September 25
‘Olekūlua ‘Olekūkolu ‘Olepau
September
August
27
SAT
R
S
06:35
19:30 28
SUN
R
S
07:28
20:04 29
MON
R
S
08:20
20:38 30
TUE
R
S
09:14
21:13
WED
R
S
10:09
21:51
THU
R
S
11:07
22:32
FRI
R
S
12:08
23:20
SAT
R 13:12
SUN
S
R
00:14
14:17
MON
S
R
01:11
15:20
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
TUE
S
R
02:16
16:19
WED
S
R
03:24
17:12
THU
S
R
04:31
17:59
FRI
S
R
05:35
18:41 10
SAT
S
R
06:37
19:20 11
SUN
S
R
07:35
19:56 12
MON
S
R
08:32
20:32 13
TUE
S
R
09:28
21:09 14
WED
S
R
10:24
21:47 15
THU
S
R
11:20
22:28
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Mauli Muku
16FRI
S
R
12:15
23:13 17
SAT
S 13:09
18
SUN
R
S
00:01
14:02 19
MON
R
S
00:52
14:51 20
TUE
R
S
01:45
15:36 21
WED
R
S
02:39
16:18 22
THU
R
S
03:33
16:56 23
FRI
R
S
04:26
17:32 24
SAT
R
S
05:19
18:06 25
SUN
R
S
06:13
18:40
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)Gindai
Brigham’s Snapper • ‘ūkīkiki • Pristipomoides zonatus
Grilled, Lettuce-Wrapped Gindai
with Tokyo Negi
MAKES 4 SERVINGS (2 TBSP VINAIGRETTE PER SERVING)
1 cup thin-sliced Tokyo negi (green onion), white parts only
2 tsp butter, unsalted
1/4 tsp sea salt
LIFE HISTORY INFORMATION AND HI STATE RECORD: The oldest known was 39 8 each romaine lettuce, large leaves
yrs and 17 in. • Adults inhabit waters 40-220 fathoms and are often associated with 1 lb gindai fillet, cut into 4, 1/2-inch thick pieces
1/2 tsp sea salt
hard, rocky seafloor habitats. • Well loved by fishermen, but not usually targeted, so
1/2 tsp pepper
are uncommon in the market. • STATE RECORD: 4 lbs 5 oz by Roger Takabayashi 1 tsp thyme leaves, fresh, minced
1 tsp oil for brushing
FISHERY INFORMATION: Caught primarily with the vertical hook-and-line method,
where weighted and baited lines are lowered and raised with electric, hydraulic or 1. Sauté Tokyo negi in butter on medium heat until very soft (about 10
minutes).
hand-powered reels.
2. Meanwhile, bring a pot of water to boil. Add lettuce leaves and
LOCAL KNOWLEDGE: Gindai does not have a good shelf life. It is best served as cook for 10 seconds. Remove leaves, drain and cool. Pat leaves
dry, trim tough ends (about bottom 2 inches).
sashimi on the day it's caught. Gindai is known as the best tasting bottomfish and is 3. Lay 2 leaves side by side, overlapping by one-third. Spread one
often kept by fishermen. quarter of onion mixture in the middle. Lay one gindai fillet over
leeks, and sprinkle with 1/4 tsp salt, pepper and thyme to taste.
CURRENT REGULATIONS: FEDERAL: Annual catch limit 4. Roll up leaves to cover fish tightly (like a burrito). Brush with oil.
STATE: Min size - 1 lb • Non-commercial bag limit - 5 total of Deep 7 species 5. Grill for 7 to 8 minutes on each side, until lettuce has a nice brown
color. Serve with roasted pepper vinaigrette (recipe follows).
COUNCIL MANAGEMENT: Managing the bottomfish fishery has been difficult
due to insufficient fishery data. However, with cooperation between state and ROASTED PEPPER VINAIGRETTE MAKES 8 SERVINGS
federal management agencies and fishermen, the Deep 7 bottomfish annual 1 sweet red bell pepper, roasted,
catch limit increased from 178,000 pounds for the 2007-2008 fishing year to peeled and seeded
492,000 pounds for the 2020-2021 fishing year. (8 oz if using prepared)
1 clove garlic
STOCK STATUS: 2 tbsp sliced almonds,
Not overfished; not toasted
experiencing overfishing 1 tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp pepper
3 tbsp olive oil,
extra virgin
1. Combine pepper,
garlic, almonds,
vinegar, salt and
pepper in a blender.
2. Blend until smooth.
With blender running,
drizzle in olive oil.
Courtesy Kapi'olani Community College
Culinary Arts Department
Photo by PIFG BFISH Project‘Ikuwā Hilo Hoaka Kūkahi Kūlua Kūkolu
Kepakemapa 26 - ‘Okakopa 25, 2022
Kūpau ‘Olekūkahi
September 26 - October 25
‘Olekūlua ‘Olekūkolu ‘Olepau
September
October
26
MON
R
S
07:07
19:13 27
TUE
R
S
08:03
19:50 28
WED
R
S
09:01
20:31 29
THU
R
S
10:02
21:18
FRI
R
S
11:05
22:09
SAT
R
S
12:10
23:07
SUN
R 13:14
MON
S
R
00:09
14:13
TUE
S
R
01:12
15:06
WED
S
R
02:18
15:54
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
THU
S
R
03:21
16:36
FRI
S
R
04:22
17:15
SAT
S
R
05:21
17:51
SUN
S
R
06:18
18:27 10
MON
S
R
07:14
19:03 11
TUE
S
R
08:10
19:41 12
WED
S
R
09:07
20:21 13
THU
S
R
10:03
21:05 14
FRI
S
R
10:59
21:52 15
SAT
S
R
11:53
22:43
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Mauli Muku
16
SUN
S
R
12:44
23:35 17
MON
S 13:31
18
TUE
R
S
00:28
14:14 19
WED
R
S
01:22
14:53 20
THU
R
S
02:15
15:29 21FRI
R
S
03:08
16:04 22
SAT
R
S
04:01
16:38 23
SUN
R
S
04:55
17:12 24
MON
R
S
05:51
17:48 25
TUE
R
S
06:50
18:28
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)‘Opakapaka
Pink Snapper • ‘ōpakapaka • Pristipomoides filamentosus
Thai Fish Soup
2 tbsp
1
1
2 tbsp
2 stalks
canola oil
onion, large, chopped
MAKES 8 SERVINGS
Hawaiian chili pepper (nioi), chopped*
cilantro (leaves and stems) coarsely chopped
lemongrass, trimmed and cut diagonally into 1 in pieces
1 yam or sweet potato, cubed into 1/2 in pieces
LIFE HISTORY INFORMATION AND HI STATE RECORD: Life span - up to 40 yrs. • 1 tbsp ginger, freshly grated
3 cloves garlic, minced
Sexually mature at ~3.5 yrs. • Commonly found near rocky bottoms in deep offshore 3 limes, zested and juiced
waters of 20-100 fathoms. • STATE RECORD: 18.5 lbs by Greg Holzman 2 cans coconut milk (15 oz can, light is OK)
4 cup low-sodium chicken broth
FISHERY INFORMATION: Caught primarily with the vertical hook-and-line method, 2 tbsp fish sauce
2 tomatoes, cubed
where weighted and baited lines are lowered and raised with electric, hydraulic or
1 lb ‘ōpakapaka, cubed into 1/2 in pieces
hand-powered reels. 2 stalks green onions, thinly sliced
* Substitute a single tiny hot pepper in place of the Hawaiian chili pepper
LOCAL KNOWLEDGE: The sampan fleet helped to introduce ‘ōpakapaka to (nioi), or use 1/4 tsp cayenne pepper instead.
Hawai'i in the early 1950s, when it was harder to sell. In contrast to onaga and uku,
1. Heat a large pot over
‘ōpakapaka is a great entry-level species since it’s easier to catch and is available medium heat. Add oil and
year-round. There is a market demand and it has a shelf-life of up to 2 weeks. sauté onions, chili peppers,
cilantro, lemongrass, yams,
CURRENT REGULATIONS: FEDERAL: Annual catch limit ginger, garlic, lime zest and
STATE: Min size - 1 lb • Non-commercial bag limit - 5 total of Deep 7 species juice. Stir often, cooking
until vegetables are slightly
COUNCIL MANAGEMENT: Managing the bottomfish fishery has been difficult softened, about
5 minutes.
due to insufficient fishery data. However, with cooperation between state and
2. Add the coconut milk,
federal management agencies and fishermen, the Deep 7 bottomfish annual broth, and fish sauce and
catch limit increased from 178,000 pounds for the 2007-2008 fishing year to bring to a boil. Reduce heat
to low and simmer for 15 to
492,000 pounds for the 2020-2021 fishing year. 20 minutes.
STOCK STATUS: 3. Add the tomatoes,
‘ōpakapaka and green
Not overfished; not onions and cook for
experiencing overfishing another 5 to 8 minutes or
until fish is just cooked
through.
4. Remove the lemongrass
and serve hot.
Courtesy Kapi'olani Community
College Culinary Arts DepartmentWelehu Hilo Hoaka Kūkahi Kūlua Kūkolu
‘Okakopa 26 - Nowemapa 23, 2022
Kūpau ‘Olekūkahi
October 26 - November 23
‘Olekūlua ‘Olekūkolu ‘Olepau
November
October
26 R
S
07:51
19:13 27 R
S
08:55
20:04 28
FRI
R
S
10:02
21:01 29
SAT
R
S
11:07
22:03 30
SUN
R
S
12:09
23:07
MON
R 13:04
TUE
S
R
00:12
13:53
WED
S
R
01:14
14:35
THU
S
R
02:14
15:14
FRI
S
R
03:12
15:50
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
SAT
S
R
04:08
16:25
SUN
S
R
05:04
17:00
MON
S
R
05:59
17:37
TUE
S
R
06:55
18:16
WED
S
R
07:51
18:58 10
THU
S
R
08:48
19:44 11FRI
S
R
09:43
20:34 12
SAT
S
R
10:35
21:26 13
SUN
S
R
11:24
22:19 14
MON
S
R
12:09
23:13
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Muku
15
TUE
S 12:49
16
WED
R
S
00:04
13:26 17
THU
R
S
00:56
14:01 18
FRI
R
S
01:48
14:34 19
SAT
R
S
02:41
15:07 20
SUN
R
S
03:35
15:42 21
MON
R
S
04:32
16:19 22
TUE
R
S
05:33
17:01 23
WED
R
S
06:38
17:49
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)Skipjack Tuna
Skipjack Tuna • aku • Katsuwonus pelamis
Skipjack Fish Burgers
1/2
1/2 cup
1/2 cup
small onion, chopped
mushrooms, chopped
oil, for frying
1 lb ground skipjack
bread crumbs
MAKES 4 SERVINGS
1 egg
LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - up to 4 ft 1 tsp Worcestershire sauce
salt and pepper, to taste
and >70 lbs. • Age range - 8-12 yrs. • Spawn all year in tropical waters and water chestnuts, chopped (optional)
seasonally in subtropical waters. • Females produce between 100,000-2 million 1. Sauté onions and mushrooms in a little oil. Remove from the heat.
eggs each time they spawn. • Once fertilized, the egg can hatch in ~1 day, 2. In a bowl combine all the remaining ingredients and form into
depending on temperature. • STATE RECORD: 40 lbs 8 oz by David Borgman patties. Pan fry for approximately 4 minutes, being careful not to
overcook.
FISHERY INFORMATION: Caught using artificial barbless lures and 3. Serve in a hamburger bun or with rice.
occasionally live bait, such as anchovies, herring, or silversides that are mainly Courtesy Guam Fishermen's Cooperative Association
used to attract and hold a school close to the vessel. • The aku boat fishery was
once the largest commercial fishery in Hawai'i, with landings exceeding 5.5
million pounds annually from 1937 to 1973.
CURRENT REGULATIONS: FEDERAL: Managed domestically and
internationally, but no catch limit STATE: Min size - 3 lbs (commercial)
COUNCIL MANAGEMENT: Currently monitored as a pelagic management
unit species.
STOCK STATUS:
Not overfished; not
experiencing overfishing
LOCAL KNOWLEDGE: Aku used to be the prized
pelagic species “back in the day.” Aku boats kept
the market and cannery well-stocked. The Japan
market helped to sustain this fishery. More recently,
there has been a transition from aku to 'ahi, but
dried aku is still in high demand.Makali‘i Hilo Hoaka Kūkahi Kūlua Kūkolu
Nowemapa 24 - Kēkēmapa 23, 2022
Kūpau ‘Olekūkahi
November 24 - December 23
‘Olekūlua ‘Olekūkolu ‘Olepau
December
November
24
THU
R
S
07:44
18:49 25
FRI
R
S
08:53
19:52 26
SAT
R
S
09:59
20:58 27
SUN
R
S
10:58
22:04 28
MON
R
S
11:50
23:08 29
TUE
R 12:35
3
WED
S
R
00:09
13:15
THU
S
R
01:08
13:52
FRI
S
R
02:04
14:27
SAT
S
R
02:58
15:01
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
SUN
S
R
03:52
15:36
MON
S
R
04:47
16:14
TUE
S
R
05:43
16:54
WED
S
R
06:39
17:38
THU
S
R
07:34
18:27
FRI
S
R
08:28
19:18 10
SAT
S
R
09:18
20:11 11
SUN
S
R
10:04
21:05 12
MON
S
R
10:46
21:58 13
TUE
S
R
11:24
22:50
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Mauli Muku
14
WED
S
R
11:59
23:41 15
THU
S 12:32
16
FRI
R
S
00:29
13:04 17
SAT
R
S
01:21
13:37 18
SUN
R
S
02:16
14:12 19
MON
R
S
03:13
14:50 20
TUE
R
S
04:15
15:35 21
WED
R
S
05:21
16:26 22
THU
R
S
06:31
17:26 23
FRI
R
S
07:38
18:38
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)Ehu
Short-tail Red Snapper • ‘ula‘ula • Etelis carbunculus
Spicy Fish Soup
SERVES 8 AS A STARTER AND 12 AS A MAIN COURSE
4 tbsp
2 tbsp
1 lb
extra-virgin olive oil
Cajun spice (recipe follows)
ehu, filleted
2 cans stewed tomatoes (14.5 oz. can, organic or good quality
Italian-style, stewed tomatoes), chopped or pulsed in food
LIFE HISTORY INFORMATION AND HI STATE RECORD: The oldest known was processor
22 yrs and 20 in. • Sexually mature at ~9 in. • Commonly found near rocky bottoms 8 cups vegetable broth/stock, low sodium
in deep offshore waters of 20-100 fathoms. • STATE RECORD: 11 lbs 6 oz by Michael 2 tbsp spicy spaghetti seasoning (commercial blend)
Matsunaga 2 tbsp hot pepper sauce (preferably a Louisiana hot pepper sauce,
such as Crystal, not Tabasco)
1/2 tsp Worcestershire sauce
FISHERY INFORMATION: Caught primarily with the vertical hook-and-line method, 2 cups Trinity (recipe follows)
where weighted and baited lines are lowered and raised with electric, hydraulic or
CAJUN SPICE:
hand-powered reels.
1/2 tsp garlic powder 1/2 tsp oregano
1/2 tsp onion powder 1/4 tsp cayenne
LOCAL KNOWLEDGE: Ehu is a preferred steamed fish, with a meat consistency
1/2 tsp paprika 1/4 tsp black pepper
similar to ‘ōpakapaka. 1/2 tsp thyme
CURRENT REGULATIONS: FEDERAL: Annual catch limit Blend and use as desired. Double or triple the ingredients and store in
an airtight container in your spice cupboard.
STATE: Min size - 1 lb • Non-commercial bag limit - 5 total of Deep 7 species
TRINITY: Mince together equal amounts of celery, onion and red,
COUNCIL MANAGEMENT: Managing the bottomfish fishery has been difficult yellow or orange bell peppers (NOT green).
due to insufficient fishery data. However, with cooperation between state and 1. Mix oil and Cajun spice in large zippered plastic bag. Marinate fish fillets
federal management agencies and fishermen, the Deep 7 bottomfish annual for 10 minutes.
catch limit increased from 178,000 pounds for the 2007-2008 fishing year to 2. Broil fish in foil-lined pan, 3 minutes each side; set aside to cool.
492,000 pounds for the 2020-2021 fishing year. 3. In medium stock pot, combine tomatoes, water, spicy spaghetti
seasoning, vegetable broth, hot pepper sauce and Worcestershire sauce.
STOCK STATUS: Bring to a simmer for about 15 minutes to incorporate flavors.
Not overfished; not 4. Gently flake fish with fork or by hand. Add fish and Trinity and simmer on
low for 10 minutes.
experiencing overfishing
5. Taste and correct seasonings; if too spicy, add 1/2 cup water, if more
spice is desired, add Cajun spice to your own bowl. Serve hot.
Courtesy Kapi
Kapi'olani
olani Community College Culinary Arts DepartmentKā‘elo Hilo Hoaka Kūkahi Kūlua Kūkolu
Kēkēmapa 24, 2022 - ‘Ianuali 21, 2023
Kūpau ‘Olekūkahi
December 24, 2022 - January 21, 2023
‘Olekūlua ‘Olekūkolu ‘Olepau
December
January
24
SAT
R
S
08:43
19:47 25
SUN
R
S
09:40
20:55 26
MON
R
S
10:30
21:59 27
TUE
R
S
11:13
23:00 28
WED
R
S
11:52
23:57 29
THU
R 12:28
30
FRI
S
R
00:54
13:02
SAT
S
R
01:49
13:37
SUN
S
R
02:43
14:14
MON
S
R
03:38
14:53
3
2
1
0
-1
Huna Mōhalu Hua Akua Hoku Māhealani Kulu Lā‘aukūkahi Lā‘aukūlua Lā‘aupau
TUE
S
R
04:33
15:36
WED
S
R
05:28
16:22
THU
S
R
06:22
17:12
FRI
S
R
07:13
18:05
SAT
S
R
08:01
18:59
SUN
S
R
08:44
19:52
MON
S
R
09:23
20:44
TUE
S
R
09:59
21:35 11
WED
S
R
10:32
22:26 12
THU
S
R
11:04
23:16
3
2
1
0
-1
‘Olekūkahi ‘Olekūlua ‘Olepau Kāloakūkahi Kāloakūlua Kāloapau Kāne Lono Muku
13FRI
S 11:36
14
SAT
R
S
00:06
12:08 15
SUN
R
S
00:59
12:44 16
MON
R
S
01:57
13:24 17
TUE
R
S
03:00
14:10 18
WED
R
S
04:06
15:04 19
THU
R
S
05:14
16:06 20
FRI
R
S
06:21
17:15 21
SAT
R
S
07:21
18:31
3
2
1
0
-1
OBSERVATIONS
ho‘onui (waxing)
poepoe (full moon)
emi (waning)About This Calendar
The 2022 Kaulana Mahina (Hawai‘i Lunar Calendar) features 13 pelagic, bottomfish and crustacean species
managed under the Council’s Fishery Ecosystem Plans. Each month gives common, Hawaiian and scientific
names for each species, along with life history and fishery information, current regulations,
management and stock status, and a delicious recipe to enjoy. For the stock status,
a stock is experiencing overfishing when more fish are being removed than is
sustainable, and is overfished when the stock population size is too low and may
not be able to recover.
The literal meaning of kaulana mahina is position of the moon. In the
traditional Hawaiian calendar, each malama (month) was determined by the
29.5-day cycle of the mahina and divided into three anahulu (traditional 10-
day period). The first period was called ho‘onui (growing bigger), beginning
when the first crescent moon was visible to the naked eye. The second
anahulu was poepoe (round or full). The last anahulu was emi (decreasing).
Hawai‘i Contacts
The calendar includes an observational space each month with hopes that Council Vice Chair Roger Dang
PHONE: (808) 590-9921
others will take up the practice of using the calendar as well.
EMAIL: roger@freshislandfish.com
Traditionally, nā pō mahina (lunar phases) are used to determine when specific activities
Council Member Matt Ramsey
should take place, such as fishing times and spawning times when harvesting of some species was limited. Moon PHONE: (808) 223-4404
phase and moon month names could vary by island and moku (district). This calendar uses the moon phases EMAIL: matt.ramsey@gmail.com
for O‘ahu listed in the Hawaiian Almanac by Clarice Taylor (1995. Honolulu: Mutual Publishing). The tide charts Council Member McGrew Rice
with moon rise and set times were provided by OceanFun Publishing, NZ. The lunar months, moon phases, and PHONE: (808) 960-1424
traditional calendar months are given in Hawaiian. EMAIL: mcgrewrice@gmail.com
Special mahalo to calendar contributors including Council Advisory Panel members Clay Tam (chair), Gil Kuali‘i Council Member Suzanne Case
(vice-chair), Nathan Abe, Khang Dang, Eddie Ebisui III, Carrie Johnston, Basil Oshiro, Chad Pacheco; Council staff Hawai‘i Department of Land & Natural Resources
Joshua DeMello, Amy Vandehey, Zach Yamada; Kapi‘olani Community College Culinary Arts Department; Jeremy PHONE: (808) 587-0401
EMAIL: suzanne.case@hawaii.gov
Martins; Marc Montocchio; PIFG BFISH Project; and Keoki Stender.
DATA SOURCES USED: greateatshawaii.blogspot.com, Hawai'i Fishing News, National Marine Fisheries Service, Shutterstock and
wpcouncil.org/annual-reports.
FRONT COVER: From the boat to the table.
For an electronic version of this calendar, go to wpcouncil.org/educational-resources/lunar-calendars.
Western Pacific Regional
About the Council Fishery Management Council
1164 Bishop Street, Suite 1400
Honolulu, Hawaii 96813
The Western Pacific Regional Fishery Management Council has worked with communities in Hawai‘i, American PHONE: (808) 522-8220 EMAIL: info@wpcouncil.org
Samoa, Guam and the Commonwealth of the Northern Mariana Islands since 2006 to produce traditional lunar FAX: (808) 522-8226 WEB: www.wpcouncil.org
calendars to promote ecosystem-based fisheries management, support indigenous fishing and management
practices, and enhance community involvement in the fisheries management decision-making process. In Hawai‘i, Published in the United States by the Western Pacific
the Council strongly supports the traditional ‘aha moku system of natural resource management, which recognizes Regional Fishery Management Council under NOAA Award
the traditional moku (districts) as a basis for cultural and community consultation, adaptive management, education, NA20NMF4410013.
general knowledge and a code of conduct. More information and the ‘aha moku system can be found at wpcouncil. © 2021, Western Pacific Regional Fishery Management Council
org and ahamoku.org. If your moku is interested in working with the Council on a future calendar, please send an ISBN 978-1-944827-90-8
email to info@wpcouncil.org. Front cover: From the boat to the table.You can also read
