Kajiki — Pacific Blue Marlin (Japanese-Hawaiian Name)

Overview

Kajiki is the Japanese-Hawaiian name for Pacific blue marlin (also aʻu, HI-52). The dual naming reflects the dual cultural claim: Hawaiian fishermen catch it; Japanese-Hawaiian fish markets price and sell it. Kajiki nairagi (striped marlin, Kajikia audax) is the smaller, more common marlin species in Hawaiian waters and is preferred for sashimi over the larger blue marlin. The flesh is more delicate, lighter pink, and has a finer texture.

Key Principles

1. EXCEPTIONAL: Kajiki nairagi (striped marlin) as sashimi: thinly sliced, served with shoyu and wasabi. The flesh is lighter and more delicate than aʻu/blue marlin.

Pro Tips

EXCEPTIONAL: Kajiki nairagi (striped marlin) as sashimi: thinly sliced, served with shoyu and wasabi. The flesh is lighter and more delicate than aʻu/blue marlin.

Source

Pacific Migration Trail