Fresh wild-caught whole onaga, also known as long-tail red snapper or ruby snapper (Etelis coruscans). This Hawaiian deep-sea fish is prized for its brilliant red color and delicate, moist flesh with a light pink hue. Onaga is harvested exclusively with vertical hook-and-line gear from deep waters at 600 to 1,000 feet surrounding the Hawaiian Archipelago.

Most onaga range from 1 to 18 pounds and are considered among Hawaii's most premium fish. The flesh is soft and moist with a delicate flavor, making it ideal for sashimi, baking, steaming, sauteing, or soup. Fish caught during fall and winter months tend to have higher fat content, yielding the best sashimi. Onaga is an excellent source of extra lean protein, low in saturated fat and sodium, and rich in niacin, vitamin B6, vitamin B12, phosphorus, and selenium, providing approximately 875 mg of omega-3 fatty acids (DHA and EPA) per 4-ounce serving.

Onaga is traditionally served at Japanese ceremonial occasions in Hawaii, including New Year's celebrations and weddings, where red-colored fish hold cultural significance. Peak season runs from October through March, with highest demand and prices in December.