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The Honolulu Fish Auction is the only fish auction in the United States and is definitely worth waking up early to get there by 5:30 a.m. when the action starts.
The Honolulu Fish Auction is the only fish auction in the United States and is definitely worth waking up early to get there by 5:30 a.m. when the action starts.
The auction is open to the public, but make sure to wear rubber-soled, closed-toe shoes and a jacket. I borrowed some rubber boots at the United Fishing Agency, since I showed up in flip flops — oops.
Luckily, I’m married to a guy who’s an experienced sports fisherman. Paul immediately pointed out the various species of fish to me and started posing questions to one of the buyers, John Hernandez of John’s Fresh Fish. John explained how the auction process works, what type of fish species are available, and what kind of fish he was looking into purchasing for his clients in LA and New York.
Soon afterwards, we met general manager, Brooks H. Takenaka. Brooks grew up in a fishing family, but his parents didn’t want him to work in the family business. So, he went to college to get a marine biology degree — and ended back up in the fish business!
Brooks spent a great deal of time with us, pointing out the quality of the fish and what the buyers are looking for when they examine the pieces cut out of the tail and the core sample. He also showed us what the information on the tag means and how the fish are tracked from boat to auction to store or restaurant to ensure food safety and compliance with the FDA.
Brooks’s passion lies in promoting the Hawaiian fish industry and educating consumers about the importance of sustainability and the health benefits of fish. He also works within the fish industry, helping fish boat owners comply with best fish harvesting and storing practices, so they can get top prices for their catch while providing consumers with the freshest and safest fish.
Brooks was incredibly friendly and willing to answer any questions we had. He even brought me a jacket, since the room was rather cool. (Though after being uncomfortably hot for several days in Honolulu, hanging out in the 50-degree auction room was refreshing — until my feet started to go numb, that is.)
Make sure to visit www.hawaii-seafood.org to learn more about the auction, the Hawaiian seafood industry’s sustainability efforts, their safety practices, and the benefits of seafood in your diet.
Honolulu Fish AuctionAfter we left the Honolulu Fish Market Auction, we headed over to Chinatown for a dim sum breakfast at the Golden Palace Restaurant. We ordered several types of shrimp dim sum, along with favorites, like sticky rice and sesame balls. The dim sum was tasty and cheap.
Afterwards, we visited the numerous food markets around Chinatown featuring produce, fish, meat, and poultry. It’s also a place to get a quick snack of Thai, Chinese, Korean, Japanese, and Pilipino food at the various food stalls.
Golden Palace Restaurant
111 N King St, Honolulu, HI 96817
(808) 521-8268
Honolulu’s Chinatown
http://www.chinatownhi.com
On our first day in Honolulu, we wanted to eat where the locals eat – no hotel pancakes and waffles for us! We also planned to visit the USS Arizona Memorial and other Pearl Harbor historic sites, so wanted to find a place that was on the way.
After consulting Google Maps, we settled on Young’s Fish Market. When it opened in 1951, Young's Fish Market was what its name implies – a store that sells fish. However, the founder, Wilfred Young, started to sell Chinese, then Hawaiian, food to offset the slow times between fishing seasons. Today, Young’s Fish Market is a Hawaiian/Chinese restaurant that serves up local-style food in a casual deli setting.
We arrived around 9:30 a.m. and were told that the laulau wouldn’t be ready for another hour. So, we took off and did a little thrift-store shopping for aloha shirts. (Between the vintage and designer aloha shirts we found at the thrift stores and at Bailey’s Antique and Aloha Shirts store (we ended up having to buy a carry-on bag at the Salvation Army to get them all home!)
Coming back, we noticed that two large, native Hawaiian police officers were enjoying an early lunch, so we knew we were in the right place.
On the counter-ladies’ suggestion, we ordered mini plates (the regulars are huge) of laulau pork with lomi lomi and poi and a mini plate of kalua pork with lomi lomi and rice. Paul also ordered a small container of ahi shoyu poke and a side of squid luau. To translate:
Pork Laulau – pork wrapped in taro leaves and steamed. There are also versions made with butterfish, chicken or beef, or a combination of fish and meats. Delicious and tender.Our first night in Honolulu, my husband, Paul, and I were jet lagged, but wanted to acclimate ourselves to the local time zone quickly by staying up as late as possible. Our stategy was booking late dinner. Being less than willing to drive anywhere, we placed a dinner reservation at Azure located at our hotel, the Royal Hawaiian. It wasn’t a hard to decision to make, since it’s one of the finest restaurants in Honolulu.
When making your dinner reservation at Azure, ask for an outside table, so you can enjoy the view of Waikiki beach. Since our reservation for 8 p.m. was made just a few hours before, we were seated inside, which was also lovely, especially when the gorgeous blond hostess walked by. (Well, for Paul. I was too busy trying to figure out if she was six feet tall without her heels on.)
If you arrive early, take time to stroll around the Royal Hawaiian for a little window shopping. Or you can enjoy a drink at the Mai Tai bar outside, as we did several nights later.
The hardest choice of the evening was to pick a wine. We love reds, but knew we should have something lighter that would go with seafood. Our waiter recommended a chilled Crios de Susana Balbo Rose of Malbec 2011, which was the perfect wine to wean off the heavy reds we’re used to drinking.
Then, what to order? Seafood, of course! I knew I wanted the Braised Kona Abalone small plate with charred Brussels sprouts, red wine, Parmesan, and duck fat pasta. It had been years since I’d eaten abalone and I was excited to try it again, as I told our waiter. He said that all the abalone in Hawaii is farm-raised and small. Very different from the wild-harvest abalone I had eaten as a teen in California in the late ‘70s.
Paul wanted to order Azure Chilled Seafood Plate of oysters, giant prawns, king crab, Kona lobster, abalone, Hawaiian ahi sashimi, served on ice with horseradish with vodka sauce and soy-wasabi sauce – and so did I. So, we decided to share our dishes and ordered the Sake Steamed Manila Clams with Enoki mushrooms, chilies, smoked pork belly, and Meyer lemon gremolata from the Small Plate Menu. For our final dish, Paul chose the opah, a fish we never see on the mainland, from Azure’s Local Seafood Menu.
To finish off our meal, we enjoyed a few more glasses of the Crios Malbec (we had finished the bottle), along with a serving of Waialua Flourless Chocolate Cake with ruby port-chocolate ganache and raspberry sauce.
It was a magnificent way to start our time in Hawaii.
Azure RestaurantI was of two minds about going to a luau before leaving on our trip to Oahu as I had visions of Fred Flintstone asking me to “pass the poi” and fat tourists in grass skirts and coconut bras. While I wouldn’t mind hanging out with Fred, no way am I going to wear a coconut bra!
Even so, I thought I had to go to a luau at least once, so Paul and I booked a reservation at the Royal Hawaiian’s Royal Luau. They call their luau a Aha ‘Aina, which translates to a gathering for a meal. In this case, it’s an oceanfront, sit-down dinner show based on Waikiki’s history. It covers the unification of the Hawaiian islands by King Kamehameha, the fall of the Hawaiian royals, World War II, the ‘60s surf era, and a celebration of contemporary Polynesian culture. (If you’re interested in learning more about Hawaiian and Polynesian history, make sure to visit the Bishop Museum, too!)
The Aha ‘Aina is held every Monday evening on The Royal Hawaiian’s Ocean Lawn, so you can enjoy a backdrop of Waikiki Beach and Diamond Head. As you enter the area, you’re given leis and a tropical drink. You find your table, sit down, and introduce yourself to your neighbors. (Ours were a young, charming Air Force couple who were on vacation between deployments.) Then, you can walk around the grounds and observe native young men and women demonstrating traditional activities, such as bark cloth making, pounding poi, and repairing fishing tools.
Guests are then called to a sit-down dinner with the sound of a pu or conch. Then, the storyteller shares the significance of lei giving, the ocean, and taro while you dine. Starters were Poi and Lomi Lomi Salmon and Kalua Pig, followed by a Portuguese Bean Soup and Big Island Greens and Poke Salad of ahi, tako (octopus), shrimp, edamame (soy) beans, salad greens, and Ho Farm’s colored tomatoes served with a wasabi vinaigrette.
The main course was Sake Braised Short Ribs, Ha-ma-kua Oyster Mushrooms with Kona Lobster Tail, with Bridge Farm Scallion Potato Mash and Braised Sugarfarm Bok Choy. For dessert, we were served the Royal Hawaiian Signature Pink Haupia Cake with toasted coconut, mango guava, and Liliko‘i puree. Everything was elegantly served and delicious, though the portions were on the small side.
There was also an open bar throughout the Aha ‘Aina, which served mixed drinks, wine, beer, and every tropical drink you could imagine. You could also order coffee (which was excellent at the Royal Hawaiian) with dessert.
After dinner, the performance featured traditional and contemporary music, Hawaiian and Polynesian dancing, ukulele playing, and a fire and knife dance by a huge, rather intimidating (but handsome) Samoan man. Your parting gift was Hawaiian-harvested salt (and another mixed drink from the bar if you were quick about it). Afterwards, the evening’s performers were available for photographs and questions.
Dates and Times: Every Monday evening from 5:30 – 9 p.m.
Price: $169 Adult, $97 Child (5 – 12 years), nominal seat-only charge for children under 5 years.
Resort Guest Price: $159 Adult, $89 Child (5 – 12 years), nominal seat-only charge for children under 5 years.
There’s an additional charge for premium seating by the front of the stage. Also, rates are exclusive of tax, but inclusive of gratuity, of which a portion is allocated to pay for various expenses other than the wages and tips of their employees.
The Royal Hawaiian
2259 Kalakaua Ave., Honolulu, HI 96815
(808) 923-7311
http://www.royal-hawaiian.com
