Onaga (Long-tail Red Snapper, Etelis coruscans) is a prized Hawaiian deepwater fish known for its brilliant red color and distinctive caudal fins that taper into long, slender points. Sold whole and by the pound, this fish is wild-caught and fresh, bringing an authentic taste of Hawaii directly to your table.

The flesh is clear and light pink, with a soft, moist texture and a delicate, mild flavor. Fish caught during winter months tend to have a higher fat content, making them especially desirable for sashimi. Onaga is harvested exclusively with vertical hook-and-line gear in deep waters ranging from 600 to 1,000 feet, ensuring a sustainable, line-caught product. Most onaga range in size from 1 to 18 pounds.

Onaga is versatile in the kitchen and can be enjoyed raw as sashimi, or prepared baked, steamed, sautéed, or in soups. It holds deep cultural significance in Hawaii, where it is traditionally served at ceremonial occasions such as New Year's celebrations and weddings. Availability peaks from October through March, with demand highest in December among Hawaii's Japanese community.

Onaga is an excellent source of lean protein, low in saturated fat and sodium, and rich in niacin, vitamin B6, vitamin B12, phosphorus, and selenium. A 4-ounce serving provides approximately 875 mg of omega-3 fatty acids (DHA and EPA).