Marlin?? No release?

[Balad1]

Speaking of fresh fish you would think that considering Hawaii is in the middle of the ocean that fish would be less expensive, not so...

[hotzcatz]

I think marlin is sold under it's Japanese name in the groceries. Can't think of it right now, but it is a tasty fish. A bit stiffer than ahi, great for grilling. Fish is awfully expensive around here, we would eat it a lot more frequently if we could. But what we get are big slabs of fresh boneless fish, try to find that in the midwest or away from any ocean!

[Sweetbeet]

Marlin is sold as marlin here, and was for at least several years in upstate NY before we left (in '08). It's a 'meaty' fish like swordfish. Very delicious if cooked properly, tough as shoe leather if overcooked.

And yes, many of the charter boat operators here do sell their fish to restaurants (and the leftovers to lucky folks like us who have them as friends and neighbors). But if someone wants to keep a few, my friend would let them. Don't know if that's true of all boat operators, though.

[whynot?]

Isn't it called a'u? It is often smoked, and delicious in dips or salsas. It's very firm and meaty. And good grilled, too. I remember when Sarah Moulton was on the Food Network a caller told her it "tastes like pork," which is only funny because of all of the "tastes like chicken" food jokes.

[hotzcatz]

I think that was the name. It is a really tasty fish, more meaty than fishy if you know what I mean. It is generally less expensive than ahi so we get it more often, but not often enough. Usually when we have fish it is papio or weke which we had to go catch ourselves. Not as boneless and steak like as the big ocean fishes.

[DonnieG]

WOW! I can't wait to try some a'u! Hopefully i'll adapt enough to the seas so i can catch my own food.

[stevo75]

Originally Posted by DonnieG

I'm a bit confused here so hopefully you guys can help clear the air a tad. After looking through many charter photos...I noticed that some marlin (all species) are kept and not released. I've never eaten marlin nor have i seen marlin as an option on any menu. I always thought marlin had tight restrictions and CPR (catch, photograph, release) --+well with marlin....tag then release was the standard practice. If these fish are kept by the charter boats ....what are there remains used for besides pics? if they're eaten....are they any good...by gosh...i know they're a really bloody fish..but so are tuna..IDK. Just curious. Is conservation not big on the islands?

Consider the experience level of a Tourist who fishes for marlin. Marlin have a low survival rate when fighting the angler and if the angler is not experienced and can't bring in the marlin appropriately then it only makes sense to keep the Marlin.

This is a guess but catch and release might be utilized more with pro or experienced anglers?