If you're familiar with native Hawaiian fish, you'll know that the Akule fish is quite abundant along Hawaii's shallow coastal waters. These tiny fish are little zippers with a punch of flavor and only grow to 15 inches (38 cm) long. Though tiny in size with many tiny bones and scales, they are absolutely scrumptious to eat raw in sashimi slices, fried, baked, grilled, steamed, smoked, and even dried. Because of this fish's popularity and flavor, we put together the Ultimate Guide to Akule fish just for you!

History of the Akule Fish

The Akule fish, aka big-eyed or goggle-eyed scad) and not to be confused with the Aku Fish, was historically known for its delicious umami flavor when dried. It is also similar in size to the 'Opelu fish, another native Hawaiian common fish. Generally, they flock in schools with the 'Opelu, too. 

These fish travel together in large massed schools and are extremely prolific in Hawaiian sees. They are also integral to the underwater ecosystem in Hawaiian shores, accounting for a significant amount of the food source for larger aquatic life.

The scientific name for the Akule fish is Selar crumenopthalmus. Other names for this fish are purse-eyed scad, goggle-eyed scad, chicharro, charrito ojon, jacks, matang baka, mushimas, and couulirou.

Currently, the Akule fish is fished commercial, where global catches are about 200,000 tons per year.

How to Catch Akule Fish

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