Moi (Pacific Threadfin)
Moi, a historically significant fish once reserved for Hawaiian royalty, is cultivated in both nearshore and land-based environments around the Big Island. Modern aquaculture practices have revived its availability for local and premium markets.
Moi farming involves the careful rearing of fingerlings in tanks or coastal net pens until they reach market size. These fish thrive in Hawaii’s warm, pristine waters, developing a delicate, flaky texture and mild taste that appeals to a range of culinary styles. Traditionally revered in Hawaiian culture, moi now offers both a nod to heritage and a sustainable seafood option.
Producers often work closely with chefs and retailers, highlighting the fish’s cultural significance and quality. Many restaurants feature locally farmed moi on menus to showcase fresh, island-sourced ingredients. By employing best practices in feed management and environmental stewardship, aquaculture operations help maintain moi’s status as a specialty product while protecting Hawaii’s precious marine resources.