Fishing is a cornerstone of Hawaii’s culture and economy, with residents consuming over twice the national average of seafood. As the state’s largest food product—valued at over $100 million annually—ocean fish is central to the diet, health, and traditions of the islands while serving as a key draw for international food tourism. This local food source is vital not only for maintaining the prestige of Hawaii Regional Cuisine but also for ensuring the continued food security and well-being of the population.
Pier 38 Community
Pier 38 is a vital hub housing 140 vessels and the Honolulu Fish Auction. Despite challenges like foreign imports and an aging fleet, preserving this community is essential for ensuring Hawaii’s food security and economic diversification.
How We Fish
Hawaii’s fleet strictly uses hook-and-line methods—never nets—to harvest premium open-ocean and deepwater fish. American-flagged vessels employ longline, trolling, and bottomfishing techniques to catch high-quality tuna, swordfish, mahimahi, and snapper. These precise methods ensure superior quality seafood while adhering to strict standards.
Where We Fish
Trollers and handliners fish within 50 miles of shore, while the longline fleet operates further out, often in international waters. Regardless of location, Hawaii vessels strictly adhere to U.S. regulations and federal observer requirements to ensure sustainable practices across the Pacific.