Pelagic Provenance Verified · Examination Grade

Kajiki — Pacific Blue Marlin (Japanese-Hawaiian Name)

Hawaiian Fish

Overview

Kajiki is the Japanese-Hawaiian name for Pacific blue marlin (also aʻu, HI-52). The dual naming reflects the dual cultural claim: Hawaiian fishermen catch it; Japanese-Hawaiian fish markets price and sell it. Kajiki nairagi (striped marlin, Kajikia audax) is the smaller, more common marlin species in Hawaiian waters and is preferred for sashimi over the larger blue marlin. The flesh is more delicate, lighter pink, and has a finer texture.

Key Principles

1. EXCEPTIONAL: Kajiki nairagi (striped marlin) as sashimi: thinly sliced, served with shoyu and wasabi. The flesh is lighter and more delicate than aʻu/blue marlin.

Pro Tips

EXCEPTIONAL: Kajiki nairagi (striped marlin) as sashimi: thinly sliced, served with shoyu and wasabi. The flesh is lighter and more delicate than aʻu/blue marlin.

Source

Pacific Migration Trail

Related Techniques

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Common Questions

What ingredients should I use for Kajiki — Pacific Blue Marlin (Japanese-Hawaiian Name)?

Kajikia audax

Food Safety / HACCP — Kajiki — Pacific Blue Marlin (Japanese-Hawaiian Name)

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Kitchen Notes — Kajiki — Pacific Blue Marlin (Japanese-Hawaiian Name)

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Recipe Costing — Kajiki — Pacific Blue Marlin (Japanese-Hawaiian Name)

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