This is a preliminary list of seafood used in Hawaiian cuisine.

Commonly caught fish in Hawaiian waters for poke, found at local seafood counters include (alternate Japanese names are indicated in parentheses):^[1][2][3]

• ʻAhi pālaha: albacore tuna (tombo)
• ʻAhi: bigeye tuna (mebachi)
• ʻAhi: yellowfin tuna (kihada)
• Aku: skipjack tuna (katsuo)
• Aʻu: blue marlin (kajiki), striped marlin (nairagi), shortbill spearfish (hebi)
• Aʻu kū: broadbill swordfish (shutome)
• Aʻu lepe: sailfish
• Heʻe: octopus (tako)
• ʻOpihi: yellow foot, black foot

Other commercial caught local fish that can be eaten raw (for sashimi, poke or lomi) according to the FDA include:^[1][4][5][6]

(Hawaiian vernacular name followed by US market name)

Kona kampachi (kanpachi) is farmed off the coast of the Island of Hawaii.^[7]

Most fresh shellfish, including octopus, can be safely consumed raw with caution but are often cooked (or at least cured) especially when being sold commercially as poke.^{[8][9][10][11][12][13]}

The "raw" seafoods listed above additionally can be cooked. The following have not been listed by the FDA safe for raw consumption, but are traditionally caught in Hawaii for consumption also:^[14]

• Awa ʻaua: Hawaiian ladyfish
• Hīnālea: wrasse
• Kala ʻōpelu: sleek unicornfish
• Laenihi: razorfish/ peacock wrasse (nabeta)
• Munu: doublebar/ island goatfish
• ʻŌmilu: bluefin trevally
• Ulua: African pompano (kagami)
• Ulua paʻopaʻo: golden trevally
• Weke moelua: Pfluger's goatfish

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