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Due to Hawaii's isolation 30% of the fish are endemic (unique to the island chain). [1] The Hawaiian Islands comprise 137 islands and atolls, with a land area of 6,423.4 square miles (16,636.5 km 2). [2] This archipelago and its oceans are physiographically and ethnologically part of the Polynesian subregion of Oceania.
In the Hawaiian language, āholehole refers to the young stage, [3] and āhole the mature fish. It was sometimes called puaʻa kai , literally "sea pig". [ 4 ] Keahole Point and the Kona International Airport located there are named for the fish. [ 5 ]
Commonly caught fish in Hawaiian waters for poke, found at local seafood counters include (alternate Japanese names are indicated in parentheses): [1] [2] [3] ʻAhi pālaha: albacore tuna (tombo) ʻAhi: bigeye tuna (mebachi) ʻAhi: yellowfin tuna (kihada) Aku: skipjack tuna (katsuo) Aʻu: blue marlin (kajiki), striped marlin (nairagi ...
The distinctive characteristic of these fish is a scaly sheath around the dorsal and anal fins. The dorsal fin is deeply notched between the 10 spines and the 9 to 13 soft rays. The opercle has two spines, and the anal fin three. Their bodies are compressed and silvery, and they tend to be small, growing to 50 cm at most.
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In this system of farming, the taro in the upland paddies (taro being the primary staple in Ancient Hawaii) was aided by the fish such as the Hawaiʻian freshwater goby, through these fish pruning the leaves and eating the pests, thus leading to a symbiotic system of food production.
Bigeye tuna can grow up to 2.5 m (98 in; 8.2 ft) in length. Maximum weight of individuals probably exceeds 180 kg (400 lb), with the all-tackle angling record standing at 178 kg (392 lb). They are large, deep-bodied, streamlined fish with large heads and eyes.