Hawaiian Blue Marlin
I. Biological Description Kajiki (Makaira nigricans) is commonly known as Pacific blue marlin, or a`u, the Hawaiian name applied to all marlin species caught in Hawaii. This species can get as large as 1,600 pounds in round weight, but the usual size of fish marketed is between 80 and 300 pounds in round weight. The kajiki is distinguished from other commonly-caught marlin species by its larger size, heavier bill, and rougher, grey skin. It lacks the obvious stripes of the nairagi.
II. Of Special Interest For Buying/Distributing
Availability And Seasonality: The heaviest landings of kajiki are during the summer and fall (June-October), the period when schooling tunas, the favorite prey of kajiki, are often abundant in the waters off Hawaii.
Fishing Methods: A favorite target of sport fishermen, kajiki are also caught commercially by longlining from large boats and by trolling from smaller boats. The bulk of the sport catch comes from the charter fishing fleets operating from Kona and Oahu. The Kona coast is a world famous location for marlin fishing. Trolling usually produces the larger fish, whereas longlining often harvests fish with higher fat content from deeper waters.
Distribution: Sport rollers do not necessarily sell their kajiki catch. The portion that is sold may go directly to retailers, wholesalers, processors, or restaurants, or may be marketed through the fish auctions or intermediaries. Sportfishing tournaments in Kona often select a fish dealer for all the tournament's catch, but trophy-sized fish may be mounted rather than sold.
Virtually all of the longline catch and much of the commercial troll catch of kajiki off the island of Oahu is marketed fresh through the Honolulu fish auction.
Substitution: Kajiki with high fat content is substituted for tuna in sashimi and other raw fish dishes. Kajiki is one of many "white fleshed" fishes that are interchanged as a "catch of the day" on restaurant menus, depending on availability and price. Marlin and tuna are also freely substituted as material for smoked fish. Kajiki is among the local species used to make fishcake in Hawaii.
III. Of Special Interest For Preparation/Quality Control
Shelf Life And Quality Control: Although some longline boats which catch kajiki are at sea for up to 10-12 days, the quality of the fish is often better than one-or two-day old fish from sportfishing tournaments in which the sales value of the catch is secondary to the recreational value and the fish are not immediately iced (Table 3).
Poorly-handled fish may have cracked (separated) or turbid (burnt) flesh that is opaque with a dull, beige color. The texture is mushy, and the flesh falls apart easily.
In kajiki of over 150 pounds, there is considerable connective tissue between layers of muscle. This tissue is tough and stringy, and its presence is one of the reasons why fish dealers and consumers prefer smaller kajiki.
Product Forms And Yields: Kajiki is marketed in many forms. Kajiki with high fat content may be served as sashimi. Other good quality fresh fish may be filleted or loined for restaurants to serve as "catch of the day" or for sale in fish markets. Dressed, chunked, or loined marlin may be exported (although not to California which prohibits the sale of marlins, except black marlin, from any source). Up to 65% of whole fish weight can be recovered as fillet (see Table 5). Large fish that are less suitable for the fresh market, but yield a high percentage of usable flesh, may be smoked or processed into other forms such as fish burgers.
IV. Of Special Interest To Consumers/Foodservice Personnel
Color, Taste, Texture: Kajiki has firm flesh with a mild flavor (although somewhat more pronounced than the flavor of ahi).
Flesh color in kajiki is amber, although it varies somewhat from fish to fish. Flesh with high fat content has a naturally lacquered appearance.
Preparations: Marlin is ideal for grilling, but other cooking methods will work as well. Kajiki is also used for sashimi.
V. Historical Note
Like all of the large billfish (a`u) caught by the ancient Hawaiians, the kajiki was feared because it could pierce a fishing canoe with its heavy bill.