Premium-grade Fresh Seafood Delivered Overnight.
Ahi, the Hawaiian word for tuna has become synonymous for high quality tuna. But make no mistake about it, there is no substitute for Hawaiian Ahi, and since we catch it ourselves only we can offer you the best of the best.
Beautiful, exotic, and delicious. Hawaii is home to several species of billfish from swordfish to marlin, all of which provide unique flavors and versatile options for preparation.
Don’t miss out on the variety of Hawaii’s fresh catch. These open ocean species will delight with their versatility, taste, and affordability.
Free overnight and next day delivery. Call: (808) 845-TUNA
From Our Boats to Your Table
A new paradigm in the Hawai’i seafood marketplace
Traditionally in the fishing business, a good day for the fisherman is a tough day for the buyer. But at Hawaiian Fresh Seafood the captains that catch our fish, the experts that oversee grading and processing, and the ones in charge of getting it out our door and into your cooler are all part of the same team. Ultimately, it's our customers who benefit most from this unique under-one-roof system. By choosing Hawaiian Fresh Seafood, you are cutting out the middle-man and securing a level of quality and consistency that no one else can offer. Hawaiian Fresh Seafood’s reputation for quality and freshness is rivaled only by its reputation for sustainability. We operate within the jurisdiction of one of the world’s strictest fisheries management systems and have come to serve as an international model for responsible fishing. We take great pride knowing that in addition to providing a high quality product to our customers we are contributing to a sustainable future of the resource.
Quality. Service. Freshness.
Media & Marketing
Captain, F/V Kawaiola
HI Fresh TV
Tune in to the ocean-to-table process
What you need to know before you eat another fish.
Ok, it’s official, poke bowls are all the rage right now and only growing in popularity as more and more people discover this healthy and delicious Hawaiian tradition. Being on the supply end of the trend, we’re getting quite a kick out of all the ways restaurants and chefs across the mainland are putting their[…]
Carbon monoxide treated fish, (aka tasteless smoke, filtered wood smoke, CO treated) refers to a process by which tuna loins are treated with gas to prevent oxidation and thereby alter the cosmetic appearance of the meat. Normally, a fresh piece of tuna will lose its red color and turn brown over a period of several[…]
As the Associated Press wins this year’s Pulitzer prize for their story “Seafood from Slaves,” , the topic of questionable practices in the fishing industry and our role as consumers is more relevant than ever. The authors of the story were able to trace the products of the “slave-catch” in Indonesia to the shelves of supermarket chains in[…]
Up to 90% of the seafood consumed in the United States comes from foreign sources. And of the species most commonly imported, tuna is at the top of the list. Furthermore, imported tuna from countries like Philippines, Thailand, Indonesia and Vietnam end up competing right alongside our domestic catch. While it’s no secret that imported tuna is cheaper[…]
Since the advent of the california roll in the 1970’s, sushi and raw fish preparations in general have seen a huge growth in popularity here in the United States and around the world. Between 2010 and 2014 alone, sushi consumption in the U.S. increased by 28%. And as the number of restaurants serving raw fish[…]