2022 Kaulana Mahina Hawai'i Lunar Calendar (Classroom version)

Kaulana Mahina

Hawai‘i Lunar Calendar

January 3, 2022 - January 21, 2023

WPCOUNCIL.ORG

Onaga

Longtail Red Snapper / Ruby Snapper • ‘ula‘ula koa‘e Etelis coruscans LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - up to 31 in and 35 lbs. • The oldest known was 54 yrs old and 31 in. • Sexually mature at 10 yrs. • Fish near minimum retention size in Hawai'i (1 lb or 12 in) may be just 2-3 yrs old.

STATE RECORD: 34.25 lbs by Marvin Lum FISHERY INFORMATION: Caught primarily with the vertical hook-and-line method, where weighted and baited lines are lowered and raised with electric, hydraulic or hand-powered reels.

LOCAL KNOWLEDGE: Some local fishers anchor in one spot, catch for the year and then give away most fish to the community. Onaga is seen as a good luck fish and is served at weddings and New Year celebrations in the Hawaiian Islands.

CURRENT REGULATIONS: FEDERAL: Annual catch limit STATE: Min size - 1 lb • Non-commercial bag limit - 5 total of Deep 7 species COUNCIL MANAGEMENT: Managing the bottomfish fishery has been difficult due to insufficient fishery data. However, with cooperation between state and federal management agencies and fishermen, the Deep 7 bottomfish annual catch limit increased from 178,000 pounds for the 2007-2008 fishing year to 492,000 pounds for the 2020-2021 fishing year.

STOCK STATUS: Not overfished; not experiencing overfishing.

Baked Onaga with Tomatoes and Homemade Harissa MAKES 4 SERVINGS “Harissa is the chili sauce of the Moroccan people.”

FOR THE FRESH HARISSA: 4-6 1 tbsp 1 tbsp

dried small, hot, red chilies, stems removed* ground coriander ground cumin

1 tsp 1 tsp 5 cloves ½ cup

dried mint ground caraway seeds garlic olive oil

*Use “Japanese dried chilies” or any medium-hot chili such as Szechuan chilies or chile de arbol.

FOR THE FISH: 2-2 ½ lbs whole onaga, scaled and cleaned 1 tbsp harissa 3 tbsp extra virgin olive oil 4 cloves garlic, crushed

2 1 2 3 sprigs 3 sprigs

sliced lemons Maui sweet onion, large, sliced tomatoes, large, ripe, sliced Italian parsley fresh thyme

MAKE THE HARISSA: 1. Using scissors or a sharp knife, cut chilies into pieces. Cover with boiling water and cook to soften, 30 to 90 minutes. Drain chilies and squeeze out excess water.

2. Place chilies in food processor with remaining harissa ingredients. Grind to a paste. Scrape down sizes, then process again for 20 seconds. Place in small glass jar (it will soak into and stain many plastic containers).

Cover surface with a thin layer of olive oil and seal tightly. Harissa keeps in the refrigerator for up to 8 weeks and it’s wonderful in soups, sauces, and stews.

PREPARE THE FISH: 1. Pre-heat oven to 400°F. Wash fish under running water for two minutes, making sure to remove all surface blood. Dry the fish well with paper towels.

2. Make two to three diagonal slashes on each side of the fish to ensure even cooking. In a small bowl, combine harissa, olive oil and garlic. Rub the harissa mixture on both sides of the fish and inside the cavity.

3. Lightly grease a baking dish large enough to hold the whole fish, then arrange the sliced onion on the bottom. Arrange tomatoes, parsley, thyme and sliced lemons over onions.

4. Place fish on top and bake uncovered for 35 to 40 minutes, or until the fish is cooked.

Serve hot with French bread (baguette).

Courtesy Kapi'olani Community College Culinary Arts Department

Kā‘elo Hoaka

‘Ianuali 3 - ‘Ianuali 31, 2022

Kūkahi

Kūlua

Kūkolu

Kūpau

‘Olekūkahi

‘Olekūlua

‘Olekūkolu

‘Olepau

January

Hilo

January 3 - January 31

R S MON

09:17 20:35

TUE

R S

10:04 21:36

WED

R S

10:46 22:33

THU

R S

11:23 23:27

FRI

R

10

11:57

SAT

SUN

S R

01:13 13:04

MON

11

S R

02:04 13:39

TUE

12 WE D

3 2 1 0 -1

Huna

13

Mōhalu

14

THU

S R

04:40 15:40

FRI

Hua

15

S R

Akua

05:33 16:28

SAT

16

S R

Hoku

06:25 17:20

SUN

17

S R

Māhealani

07:14 18:14

MON

18

S R

08:00 19:09

TUE

Kulu

19

Lā‘aukūkahi

20

WED

S R

09:21 20:59

THU

Lā‘aukūlua

21

S R

09:58 21:53

FRI

Lā‘aupau

22 SAT

3 2 1 0 -1

‘Olekūlua

‘Olepau

Kāloakūkahi

Kāloakūlua

Kāloapau

Kāne

Lono

Muku February

‘Olekūkahi

23

24

SUN

MON

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

S

11:44

25 TUE

R S

00:39 12:23

26 WED

R S

01:40 13:07

27 THU

R S

02:45 13:56

28 FRI

R S

03:52 14:52

29 SAT

30 SUN

R S

06:03 17:02

31 MON

R S

07:00 18:13

Kona Crab Spanner Crab • pāpa‘i kualoa • Ranina ranina

LIFE HISTORY INFORMATION: Sexually mature at 2.9-in carapace length for males, 2.6 in for females. • Inhabit coarse sandy areas from 1-110 fathoms deep. • Only emerge to feed or mate. • Egg-bearing females are observed May-Sept.

FISHERY INFORMATION: Caught with hoop nets (tangle or Kona crab nets). The nets are baited and deployed in tethered daisy chains and set over sandy bottom, usually free of structure or rocky, hard substrate.

LOCAL KNOWLEDGE: Kona crabs have a short shelf life and rarely make it to the local markets and restaurants. Studies found that they are able to regrow portions of their limbs after being released from nets.

CURRENT REGULATIONS: FEDERAL: Annual catch limit STATE: Season closed May-August • Min size - 4 in (carapace) • No spearing, taking or killing of females (subject to change) COUNCIL MANAGEMENT: Managed under an annual catch limit of 30,802 lbs and annual catch target of 25,491 lbs for fishing years 2020–2023. An inseason accountability measure will be implemented to track catch relative to the catch target.

STOCK STATUS: Not overfished; not experiencing overfishing

Crab Cakes

SERVES 4 AS AN APPETIZER

3 tbsp unsalted butter 1/2 tbsp minced garlic 3 tbsp minced onion 3 tbsp minced red bell pepper 3 tbsp minced green bell pepper 3 tbsp minced celery 3 tbsp minced carrots 2 tbsp minced fresh basil 6 tbsp heavy cream Salt and freshly ground white pepper, to taste 1 1/2 lbs fresh lump crabmeat, preferably Kona crab, picked over for shell 1/2 cup all-purpose flour 2 cups panko (Japanese breadcrumbs) 2 large eggs 1 cup peanut oil 1/2 each red and green bell pepper, seeded, deribbed, and finely diced 4 strips lemon zest 4 small basil sprigs 1. Melt the butter in a large sauté pan or skillet over medium-high heat.

Add the garlic and onion and sauté for about 1 minute, or until golden brown. Add the red and green bell pepper, celery, carrot and basil and sauté 1 minute longer. Add the cream and continue cooking until the liquid is reduced by half. Season with salt and pepper and transfer to a non-reactive bowl. Let cool. Cover and refrigerate for 1 hour.

2. Add the crabmeat to the chilled mixture and stir thoroughly.

Form into 8 balls and squeeze gently to remove any excess liquid; then form the balls into patties.

3. Place the flour and Panko on separate plates and beat the eggs in a shallow bowl. Lightly coat the crab cakes in the flour, then in the egg, and finally, in the Panko.

4. Heat the peanut oil in a heavy sauté pan or skillet over medium heat until it reaches 350°F. Add the crab cakes and sauté for about 1 ½ minutes on each side, or until evenly browned.

5. Serve 2 crab cakes per person.

Garnish with the red and green bell pepper and lemon zest.

Top with a basil sprig.

Photo by Keoki Stender

Courtesy greateatshawaii.blogspot.com

Kaulua Hoaka

Pepeluali 1 - Malaki 2, 2022

Kūkahi

Kūlua

Kūkolu

Kūpau

‘Olekūkahi

‘Olekūlua

‘Olekūkolu

‘Olepau

February

Hilo

February 1 - March 2

R S

07:51 19:17

TUE

R S

08:37 20:17

WED

R S

09:17 21:14

THU

R S

09:53 22:08

FRI

R S

10:28 23:01

SAT

R S

11:02 23:54

SUN

R

11:36

MON

S R

00:47 12:13

TUE

S R

01:40 12:52

WED

10

S R

02:33 13:35

THU

3 2 1 0 -1

Huna

11

S R

Mōhalu

03:26 14:22

FRI

12

S R

04:18 15:12

SAT

Hua

13

S R

Akua

05:08 16:06

SUN

14

S R

Hoku

05:55 17:01

MON

15

S R

Māhealani

06:39 17:57

TUE

16

S R

07:20 18:53

WED

Kulu

17

S R

Lā‘aukūkahi

07:58 19:48

THU

18

S R

08:34 20:43

FRI

Lā‘aukūlua

19

S R

09:09 21:38

SAT

Lā‘aupau

20

S R

09:45 22:35

SUN

3 2 1 0 -1

‘Olekūlua

‘Olepau

Kāloakūkahi

Kāloakūlua

Kāne

Kāloapau

Lono

Mauli

Muku

R S

R S

March

‘Olekūkahi

21

S R

10:23 23:34

MON

22 TUE

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

S

11:04

23 WED

R S

00:36 11:51

24 THU

R S

01:42 12:43

25 FRI

R S

02:47 13:42

26 SAT

R S

03:50 14:45

27 SUN

R S

04:49 15:51

R S MON

05:41 16:57 TUE

06:28 17:59 WED

07:09 18:58

Swordfish

Seafood Miso Soup with Dipping Sauce MAKES ABOUT 4 SERVINGS OF ABOUT 2 CUPS

Shutome • a‘u kū • Xiphias gladius

LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - grow rapidly, up to 14 ft and ~1200 lbs. • Ave size caught - 50-200 lbs. • Sexually mature at ~5-6 yrs. • Females reach sexual maturity at ~57 in (4.75 ft). • The bill is one-third the length of its body. • STATE RECORD: 503 lbs by Josh Bunch LOCAL KNOWLEDGE: Hawai'i is the only place where fishers can sell swordfish due to the available local market, although it is not in high demand.

CURRENT REGULATIONS: FEDERAL REQUIREMENTS FOR LONGLINE PERMIT HOLDERS: Set an hour after dusk and complete their haul before dawn. • Submit logbooks to the National Marine Fisheries Service (NMFS) within 72 hours. • Carry a NMFS observor (100% coverage in shallow-set, 20% coverage in deep-set). • Carry an operational vessel monitoring system unit. • Obtain certification through a NMFS protected species workshop on interaction mitigation techniques. • Sea Turtle Mitigation Gear Requirement: Use only circle hooks sized 18/0 or larger with a 10° offset and mackerel-type bait.

COUNCIL MANAGEMENT: In 1991, the Main Hawaiian Islands Longline Fishing Prohibited Area was created to reduce gear conflicts between the longline and troll/handline fishermen.

STOCK STATUS: Not overfished; not experiencing overfishing

dashi kombu (dried seaweed, 4 in x 4-in square) ginger, crushed (about 1-in piece) water bonito flakes (2 individual packets) clams (or mussels, scrubbed) large shrimp swordfish fillet, cut into 1-in pieces (can substitute opah or mahimahi) 1/4 cup sake 3 tbsp miso 4 tsp soy sauce 1/4 cup daikon radish, grated fine (use a ginger grater for best results) 4 tsp lemon juice or ponzu Steamed baby bok choy or Shanghai cabbage, sliced green onions (optional) 2 pieces 1 slice 6 cup 1/2 cup 1/2 lb 8 12 oz

1. In a pot, bring kombu, ginger and water to a boil. Remove from heat, add bonito and cover the pot. Let steep at least 15 minutes, strain and discard kombu and bonito. Reserve 2 tbsp of the broth for the dipping sauce.

2. Bring the rest of the broth to a boil, and add clams and shrimp. As soon as clams begin to open and shrimp start to turn opaque (about 2 minutes), remove from heat and add fish. Mix sake with miso, adding 1 tbsp of sake at a time until smooth. This is the broth. Cover and rest 5 minutes or until fish is cooked through.

3. Meanwhile, prepare dipping sauce. In a mixing bowl, combine reserved broth, soy sauce, daikon and lemon juice or ponzu.

4. Divide sauce into 4 small bowls or deep saucers (about 2 tbsp each).

Gently re-heat soup (do not bring to a boil).

5. Top each portion with baby bok choy and sliced green onions (if using).

6. Serve with brown rice on the side. Dip fish in sauce as you eat.

Courtesy Kapi'olani Community College Culinary Arts Department

FISHERY INFORMATION: Caught in the shallow-set (about 15-50 fathoms) longline commercial fishery. The sets from the longline boats are buoyed to the surface with 4 large circle hooks between floats. These sets use light sticks to attract swordfish that are primarily targeted at night.

Nana

Malaki 3 - Malaki 31, 2022

Hoaka

Kūkahi

Kūlua

Kūkolu

Kūpau

‘Olekūkahi

‘Olekūlua

‘Olekūkolu

‘Olepau

March

Hilo

March 3 - March 31

R S

07:47 19:54

THU

R S

08:23 20:48

FRI

R S

08:57 21:42

SAT

R S

09:32 22:35

SUN

R S

10:08 23:29

MON

R

10:47

TUE

S R

00:23 11:28

WED

10

S R

01:17 12:14

THU

11

S R

02:10 13:03

FRI

12

S R

03:01 13:55

SAT

3 2 1 0 -1

Huna

13

S R

Mōhalu

03:49 14:50

SUN

14

S R

04:34 15:45

MON

Hua

15

S R

Akua

05:16 16:41

TUE

16

S R

Hoku

05:55 17:37

WED

17

S R

Māhealani

06:32 18:33

THU

18

S R

07:08 19:29

FRI

Kulu

19

S R

Lā‘aukūkahi

07:44 20:27

SAT

20

S R

08:22 21:27

SUN

Lā‘aukūlua

21

S R

09:03 22:29

MON

2 1 0 -1

23

S

10:39

WED

‘Olekūlua

24 THU

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

R S

00:40 11:36

‘Olepau

25 FRI

R S

01:45 12:37

Kāloakūkahi

26 SAT

R S

02:44 13:41

Kāloakūlua

27 SUN

R S

03:37 14:46

Kāne

Kāloapau

28 MON

R S

04:23 15:48

29 TUE

R S

Lono

05:05 16:47

30 WED

R S

Muku

05:43 17:44

31 THU

22 TUE

3

‘Olekūkahi

Lā‘aupau

R S

06:19 18:39

S R

09:48 23:33

Uku

Portuguese Uku Pupu MAKES 4-6 SERVINGS FOR THE PUPU:

Gray Jobfish/Blue-green Snapper • uku • Aprion virescens LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - up to 40 in and 30 lbs. • The oldest known was 32 yrs old. • Sexually mature at 4 yrs, ~17 in. • Inhabits reef slopes, seamounts and banks from shallow waters down to 200 fathoms. • Spawn May-Oct, with peak in June. • Diet - fish, shrimp, crabs, cephalopods (e.g., octopus) and plankton. • STATE RECORD: 39 lbs 8 oz by Won Park LOCAL KNOWLEDGE: Uku serves an important role in Hawai'i’s bottomfish fishery.

During years when the Hawai'i Deep 7 bottomfish fishery closed after reaching its annual catch limit, many fishermen relied on uku to sustain their commercial operations. This was especially true during slow yellowfin tuna years, which typically peak from May through August. Since then, uku has increased in prominence in restaurants and homes.

CURRENT REGULATIONS: FEDERAL: Managed as a management unit species • Commercial catch limit of 127,205 lbs for 2019-2021 fishing years • Prohibited gears - bottom trawls, bottom set gillnets, poisons, explosives and intoxicating substances STATE: Min size for commercial sale and spearfishing - 1 lb COUNCIL MANAGEMENT: A management plan is currently in development.

STOCK STATUS: Not overfished; not experiencing overfishing

2 lbs 1 2 tsp 1-2 cloves 3/4 cup 1/4 cup olive oil

uku steaks, fillets or other pieces fresh chili pepper, small, seeded and diced Hawaiian salt garlic, minced cider vinegar water

FOR THE ONION TOPPING: 1 tbsp 1 tbsp 1/2 1/2 tsp 1½ tbsp

onion, minced, and a few very thinly sliced rounds of onion for garnish parsley, minced fresh chili pepper, small, seeded (optional) Hawaiian salt cider vinegar

1. Place fish in flat, non-reactive container with cover.

2. In a bowl, stir together chili, salt, garlic, vinegar and water, pour over fish and allow to marinate, covered, for at least an hour, turning once.

3. Combine onion topping ingredients in a separate non-reactive bowl and marinate 15 minutes or more.

4. Preheat broiler and brush pan with olive oil. Broil fish 3 to 4 minutes, turn and repeat. Place fish in rimmed bowl or platter.

5. Pour sauce over hot fish. Serve with cold beer and crusty country-style bread for dipping up the juices.

Courtesy Kapi'olani Community College Culinary Arts Department

FISHERY INFORMATION: Caught using both light and heavy handline and troll gear by kayakers and boaters. Other methods include shorecasting and spearfishing. Catches boomed when the Deep 7 species complex was declared overfished in the late 2000s.

Welo

‘Apelila 1 - ‘Apelila 30, 2022

Hoaka

Kūkahi

Kūlua

Kūkolu

Kūpau

‘Olekūkahi

‘Olekūlua

‘Olekūkolu

‘Olepau

April

Hilo

April 1 - April 30

R S

06:54 19:30

FRI

R S

07:28 20:24

SAT

R S

08:04 21:18

SUN

R S

08:41 22:12

MON

R S

09:22 23:07

TUE

R

10:06

WED

S R

00:01 10:54

THU

S R

00:53 11:45

FRI

S R

01:42 12:38

SAT

10

S R

02:28 13:33

SUN

3 2 1 0 -1

Huna

11

S R

Mōhalu

03:10 14:28

MON

12

S R

03:50 15:24

TUE

Hua

13

S R

Akua

04:27 16:19

WED

14

S R

Hoku

05:03 17:15

THU

15

S R

Māhealani

05:39 18:13

FRI

16

S R

06:17 19:13

SAT

Kulu

17

S R

Lā‘aukūkahi

06:57 20:16

SUN

18

S R

07:42 21:22

MON

Lā‘aukūlua

19

S R

08:32 22:29

TUE

Lā‘aupau

20

S R

09:28 23:35

WED

3 2 1 0 -1

‘Olekūkahi

21

S

10:30

THU

‘Olekūlua

22 FRI

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

R S

00:39 11:35

‘Olepau

23 SAT

R S

01:35 12:39

Kāloakūkahi

24 SUN

R S

02:23 13:41

Kāloakūlua

25 MON

R S

03:05 14:41

Kāne

Kāloapau

26 TUE

R S

03:43 15:37

27 WED

R S

Lono

04:19 16:31

28 THU

R S

Muku

Mauli

04:52 17:25

29 FRI

R S

05:26 18:17

30 SAT

R S

06:02 19:09

‘Ahi

Pressed Spicy ‘Ahi Sushi Squares MAKES 8-10 SERVINGS

Bigeye Tuna • ‘ahi po‘o nui • Thunnus obesus Yellowfin Tuna • ‘ahi • Thunnus albacares LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - up to 6 ft and >400 lbs. • Ave lifespan - 6-7 yrs. • Sexually mature at ~2.5 yrs, 58 lbs or 44 in. • Inhabit warm, clear tropical and subtropical oceans around the world. • Spawn April-Oct in Hawai'i, with peak June-Aug. • Females expel millions of eggs on a near-nightly basis. • Diet - fish, squid and crustaceans. • STATE RECORD (YELLOWFIN): 325 lbs

by Joey Cabell • STATE RECORD (BIGEYE): 277 lbs 5 oz by Jason Van Den Hende, Thomas Pantalion and Charley Lively FISHERY INFORMATION: Caught in the deep-set (about 25-220 fathoms) longline commercial fishery and by trolling and using handlines (e.g., ika shibi) year-round.

CURRENT REGULATIONS: FEDERAL: Annual catch limit STATE: Min size for commercial sale - 3 lbs COUNCIL MANAGEMENT: In 1994, the Hawai'i longline limited entry permit was established. Permits were issued to all permit holders whose vessels had made at least one landing in Hawai'i. This was in response to the rapid growth of the fishery from 1987-1992. The bigeye tuna catch limit for U.S. longline fisheries in the western and central Pacific set for 2021 was 3,554 metric tons (~7.8 million lbs).

STOCK STATUS: Bigeye & Yellowfin Not overfished; not experiencing overfishing in the Western and Central Pacific Ocean

4 tbsp mayonnaise 2 tsp sriracha chili sauce 1 tsp hot sesame oil ½ tsp togarashi seasoning 1 lb ‘ahi, diced 1 tbsp tobiko (brightly colored flying fish roe) 5 cups rice (short- or medium-grain “Japanese style” rice) 11/2 cups vinegar 3/4 cups sugar 1½ tsp salt Black sesame seeds, wasabi sprouts, roasted nori strips, hana ebi (shrimp powder), or additional tobiko for garnish 1. In a large bowl, mix together mayonnaise, sriracha, sesame oil and togarashi until smooth. Fold in ‘ahi and tobiko. Mix until blended. Cover and refrigerate.

2. Cook 5 cups of rice. Let rest 5 to 10 minutes after completely cooked.

3. In a small bowl, combine vinegar, sugar, and salt. Stir until sugar dissolves.

4. Place hot cooked rice in a roomy wooden bowl. Pour vinegar mixture on top. Using a rice paddle and a vertical chopping motion, lift and mix rice to coat every grain with the seasoning liquid. Do not stir in a circular motion; fold lightly, lifting and turning, until all liquids are absorbed.

5. Lightly oil a 9x13-inch pan and pat half of the seasoned rice into the pan.

Evenly spread the spicy ‘ahi on top. Cover with remaining sushi rice and press gently. Cover tightly with plastic wrap and chill until needed.

6. Cut into small squares and garnish with black sesame seeds, wasabi sprouts, roasted nori strips, hana ebi, or additional tobiko.

Courtesy Kapi'olani Community College Culinary Arts Department

LOCAL KNOWLEDGE: Yellowfin is usually most abundant during the summer season (May-September), and is frequently targeted at local tournaments.

Yellowfins usually migrate north to south along the Hawai'i island chain, with Kaua'i getting the first of the bite before the other islands.

Ikiiki

May 1 - May 30

Mei 1 - Mei 30, 2022 Kūpau

Kūkolu

Kūlua

Kūkahi

Hoaka

‘Olepau

‘Olekūkolu

‘Olekūlua

‘Olekūkahi

May

Hilo

R S

06:38 20:03

SUN

R S

07:18 20:58

MON

R S

08:01 21:52

TUE

R S

08:47 22:45

WED

R S

09:37 23:35

THU

R

10:29

FRI

S R

00:22 11:23

SAT

S R

01:05 12:17

SUN

S R

01:45 13:11

MON

10

S R

02:23 14:06

TUE

3 2 1 0 -1

11

S R

02:58 15:00

12

S R

03:34 15:56

13

S R

04:10 16:55

FRI

14

S R

Māhealani

Hoku

Akua

Hua

Mōhalu

Huna

04:49 17:56

SAT

15

S R

05:31 19:02

SUN

16

S R

06:20 20:11

MON

17

S R

07:15 21:20

TUE

18

S R

08:17 22:27

WED

Lā‘aupau

Lā‘aukūlua

Lā‘aukūkahi

Kulu

19

S R

09:23 23:27

THU

20

S

10:30

FRI

3 2 1 0 -1

21

R S

00:20 11:34

SAT

22 SUN

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

‘Olepau

‘Olekūlua

‘Olekūkahi

R S

01:06 12:36

23 MON

R S

01:45 13:33

Kāloakūkahi

24 TUE

R S

02:21 14:28

Kāloakūlua

25 WED

R S

02:54 15:21

26 THU

R S

03:28 16:13

27 FRI

R S

04:02 17:05

28 SAT

R S

Muku

Mauli

Lono

Kāne

Kāloapau

04:37 17:58

29 SUN

R S

05:16 18:52

30 MON

R S

05:57 19:46

Ono

Wahoo • ono • Acanthocybium solandri LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - grow rapidly, up to 8 ft and 158 lbs. • Sexually mature at 2.8 ft (males) and 3.3 ft (females), ~1 yr old. • Spawn year-round and during summer in higher latitudes. • Females expel millions of eggs to compensate for low survival rate. • STATE RECORD: 133 lbs 3 oz by Tom Brandt and Sky Mullins FISHERY INFORMATION: Caught in the deep-set (about 25-220 fathoms) longline commercial fishery (non-target species) and by trolling and using handlines.

CURRENT REGULATIONS: FEDERAL REQUIREMENTS FOR LONGLINE PERMIT HOLDERS: Submit logbooks to the National Marine Fisheries Service (NMFS) within 72 hours. • Carry a NMFS observor (100% coverage in shallow-set, 20% coverage in deepset). • Carry an operational vessel monitoring system unit. • Obtain certification through a NMFS protected species workshop on interaction mitigation techniques. • Sea Turtle Mitigation Gear Requirement: Use only circle hooks sized 18/0 or larger with a 10° offset and mackerel-type bait.

Ono in a Creamy Tahini Sauce MAKES 4 SERVINGS 1 tsp 1 2 tsp 1 tsp 1¼ tsp 2 cup 2 tsp 2 tsp 1 lb

olive oil onion, diced cumin sumac sea salt water tahini (sesame butter) lemon juice ono fillet, cut bite-sized

1. In a heavy-bottomed skillet sauté onion in oil over medium-low heat.

Cook until the onions are a deep brown, stirring occasionally (about 15 minutes).

2. Add cumin and cook for 2 minutes. Add sumac, salt and water. Stir in tahini and lemon juice.

3. Add fish and cook for 5 minutes, or until fish is opaque and firm. Add more water if sauce gets too thick.

Courtesy Kapi'olani Community College Culinary Arts Department

COUNCIL MANAGEMENT: In 1991, the Main Hawaiian Islands Longline Fishing Prohibited Area was created to reduce gear conflicts between the longline and troll/handline fishermen.

STOCK STATUS: Not overfished; not experiencing overfishing

LOCAL KNOWLEDGE: The bite usually starts in February and runs through the summer before tapering off. The season usually happens after the mahimahi season (typically November to March). It is a high demand nearshore fish.

Ka‘aona

Mei 31 - Iune 28, 2022 Kūpau

Kūkolu

Kūlua

Kūkahi

Hoaka

‘Olepau

‘Olekūkolu

‘Olekūlua

‘Olekūkahi

May

June

Hilo

May 31 - June 28

R S

06:43 20:39

R S

07:31 21:30

R S

08:23 22:18

THU

R S

09:16 23:02

FRI

R S

10:10 23:42

SAT

R

11:03

SUN

S R

00:19 11:56

MON

S R

00:56 12:49

TUE

S R

01:30 13:43

WED

S R

02:05 14:38

THU

3 2 1 0 -1

10

S R

02:41 15:37

FRI

11

S R

03:21 16:39

SAT

12

S R

04:05 17:46

SUN

13

S R

Māhealani

Hoku

Akua

Hua

Mōhalu

Huna

04:57 18:56

MON

14

S R

05:57 20:06

TUE

15

S R

07:03 21:12

WED

Lā‘aukūkahi

Kulu

16

S R

08:12 22:10

THU

17

S R

09:20 23:00

FRI

18

S R

10:25 23:44

SAT

2 1 0 -1

20

R S

00:22 12:23

MON

21 TUE

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

‘Olepau

‘Olekūlua

R S

00:56 13:17

22 WED

R S

01:30 14:09

Kāloakūlua

Kāloakūkahi

23 THU

R S

02:03 15:01

24 FRI

R S

02:38 15:54

25 SAT

R S

03:15 16:47

26 SUN

R S

Muku

Lono

Kāne

Kāloapau

03:56 17:41

27 MON

R S

04:40 18:34

28 TUE

19 SUN

3

‘Olekūkahi

Lā‘aupau

Lā‘aukūlua

R S

05:28 19:26

S

11:26

Striped Marlin Nairagi • a‘u • Kajikia audax

LIFE HISTORY INFORMATION: Size - among fastest growth rate of all bony fish, up to 12 ft and >450 lbs. • Life span - up to 20 yrs. • Sexually mature at ~2-3 yrs. • Able to produce up to 500,000 eggs in a single spawning event. • Solitary fish, known to make regular seasonal migrations, moving toward the equator in winter and away in summer. • Favor water temps of 68-77°F. FISHERY INFORMATION: The Marlin and Billfish Conservation Act prohibits the export of billfish to the U.S. mainland. Kona on the Big Island of HI has the largest charter vessel fishery in the state. The Hawaiian International Billfish Tournament, one of the oldest and most prestigious fishing competitions, is based on the availability of large marlins in the summer off the Kona Coast. HI is the birthplace of the modern day, big game, resin head trolling lure.

CURRENT REGULATIONS: FEDERAL REQUIREMENTS FOR LONGLINE PERMIT HOLDERS: Submit logbooks to the National Marine Fisheries Service (NMFS) within 72 hours. • Carry a NMFS observor (100% coverage in shallow-set, 20% coverage in deep-set). • Carry an operational vessel monitoring system unit. • Obtain certification through a NMFS protected species workshop on interaction mitigation techniques. • Sea Turtle Mitigation Gear Requirement: Use only circle hooks sized 18/0 or larger with a 10° offset and mackerel-type bait.

COUNCIL MANAGEMENT: A rebuilding plan is being developed. Currently waiting for an updated assessment for the North Pacific stock. Recommended an initial catch limit of ~1 million lbs (457 metric tons) in 2022. An in-season accountability measure will be implemented to track catch relative to the limit.

STOCK STATUS: Overfished; experiencing overfishing (primarily due to foreign fishing)

Nairagi and Hon-Shimeji Mushroom Lettuce Wraps with Crispy Rice MAKES 8 LETTUCE WRAPS Canola oil for deep-frying 1 cup leftover cooked rice, separated* 2 tbsp canola oil 2 tsp ginger, finely chopped 1 tbsp garlic, finely chopped 1/2 cup onions, chopped 1 lb nairagi, cut into small cubes 1 cup hon-shimeji mushrooms, very coarsely chopped 2 tbsp sherry or shaoxing wine 1/2 cup water chestnuts, roughly chopped 1/2 cup bamboo shoots, cut into strips 1 tbsp hoisin sauce

1 tbsp 1 tbsp 1 tbsp 1 tsp 2 tsp 2 tsp 1 tsp 1/4 cup

soy sauce oyster sauce water sesame oil sugar chili bean sauce cornstarch green onions, sliced thin 1/2 cup roasted peanuts, chopped 1/2 cup cilantro leaves 8 each Island-grown lettuce (e.g., Manoa), large leaves

1. Make the crispy rice: In a deep, heavy-bottomed pot large enough for deep frying, heat canola oil until 350°F. Use only enough oil to fill the pot one-third full to prevent boil-over. Don’t overcrowd food as you’re frying; fry in batches if necessary. Overcrowding the pot causes rice grains to clump; a drop in oil temperature will not allow the rice to puff up and crisp properly.

2. When the rice is puffed and light brown in color, remove from oil and drain on paper towels. Reserve.

3. In a large skillet, heat a little canola oil and fry the ginger, garlic and onions until light brown around the edges. Add the nairagi and honshimeji mushrooms and stir-fry for a minute or until nairagi is half done.

Add sherry or shaoxing wine and simmer to burn off alcohol.

4. Add water chestnuts and bamboo shoots and stir fry. In a separate bowl, mix the hoisin sauce, soy sauce, oyster sauce, water, sesame seed oil, sugar, chili bean sauce and cornstarch.

5. Add this mixture to the fish mixture while stir-frying. When mixture has thickened, which should take a few seconds, remove mixture from the heat and mix in green onions.

6. Place a lettuce leaf on a plate, fill center with nairagi mixture. Sprinkle crispy rice, peanuts and cilantro on top. Serve.

Courtesy Kapi'olani Community College Culinary Arts Department

LOCAL KNOWLEDGE: Nairagi is a seasonal fish, with a small catch window. It is considered the finest eating of all marlin species due to its tender flesh.

Hinaia‘ele‘ele Kūpau

‘Olepau

‘Olekūkolu

‘Olekūlua

‘Olekūkahi

July

June

Iune 29 - Iulai 28, 2022

Kūkolu

Kūlua

Kūkahi

Hoaka

Hilo

June 29 - July 28

29

R S

06:18 20:15

WED

3

R S

07:11 21:00

THU

R S

08:05 21:41

FRI

R S

08:58 22:19

SAT

R S

09:51 22:54

SUN

R S

10:43 23:28

MON

R

11:35

TUE

S R

00:01 12:28

WED

S R

00:38 13:24

THU

S R

01:14 14:22

FRI

3 2 1 0 -1

S R

01:55 15:25

SAT

S R

02:42 16:32

SUN

S R

03:37 17:42

MON

S R

Māhealani

Hoku

Akua

Hua

Mōhalu

Huna

04:39 18:50

TUE

S R

05:47 19:53

WED

S R

06:58 20:48

THU

Lā‘aukūkahi

Kulu

S R

08:07 21:36

FRI

S R

09:11 22:18

SAT

Lā‘aupau

Lā‘aukūlua

S R

10:12 22:55

SUN

S R

11:09 23:31

MON

3 2 1 0 -1

19

S

12:03

TUE

20 WED

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

‘Olepau

‘Olekūlua

‘Olekūkahi

R S

00:03 12:56

21 THU

R S

00:38 13:49

Kāloakūkahi

22 FRI

R S

01:15 14:43

Kāloakūlua

23 SAT

R S

01:55 15:36

24 SUN

R S

02:38 16:30

25 MON

R S

03:24 17:22

26 TUE

R S

Muku

Mauli

Lono

Kāne

Kāloapau

04:14 18:12

27 WED

R S

05:06 18:59

28 THU

R S

06:00 19:41

Mahimahi

Pan-Roasted Mahimahi with Ginger Garlic Shoyu MAKES 6 SERVINGS

Dolphinfish / Dorado • mahimahi • Corphaena spp.

LIFE HISTORY INFORMATION AND HI STATE RECORD: Life span - 5 yrs.

• Sexually mature at 4-5 months, 17-21 in. • Thought to spawn every 2-3 days, releasing between 33,000-66,000 eggs in each spawning event. • Congregate around large floating objects such as logs and other marine debris. • STATE RECORD: 82 lbs by Kathy Hunter FISHERY INFORMATION: Caught in the longline commercial fishery (nontarget species) and by trolling.

LOCAL KNOWLEDGE: Mahimahi are available most of the year, with a peak in March to May and September to November. While it is known around the world, Hawai'i mahimahi are the bestest!

CURRENT REGULATIONS: FEDERAL: Monitored, but no annual catch limit COUNCIL MANAGEMENT: In 1991, the Main Hawaiian Islands Longline Fishing Prohibited Area was created to reduce gear conflicts between the longline and troll/handline fishermen.

STOCK STATUS: Not overfished; not experiencing overfishing

1/8 cup 2 tbsp 2 tbsp 4 cloves 2 in 2 lbs 4 stalks 4 stalks

shoyu (soy sauce), low sodium sugar vegetable oil garlic, crushed fresh ginger, sliced and crushed fish fillets (mahimahi, onaga, ono, or wahoo) green onions, sliced cilantro sprigs

1. Combine shoyu and sugar and mix until sugar dissolves. Set aside.

2. Preheat a large skillet on medium-high heat. Add oil, garlic, and ginger.

Sauté until golden.

3. Add the fillets and brown quickly on both sides.

4. Pour in shoyu mixture and cover pan tightly. Reduce heat to low and simmer for 4 to 5 minutes, or until desired doneness.

5. To serve, discard garlic and ginger and place on platter. Sprinkle with green onions and garnish with cilantro.

Courtesy Kapi'olani Community College Culinary Arts Department

Māhoe Mua

Iulai 29 - ‘Akukake 26, 2022 Kūpau

Kūkolu

Kūlua

Kūkahi

Hoaka

‘Olepau

‘Olekūkolu

‘Olekūlua

‘Olekūkahi

July

August

Hilo

July 29 - August 26

29

R S

06:54 20:19

FRI

30

R S

07:47 20:55

SAT

3

R S

08:40 21:29

SUN

R S

09:32 22:02

MON

R S

10:24 22:36

TUE

R S

11:17 23:12

WED

R S

12:13 23:51

THU

R

13:13

FRI

S R

00:34 14:16

SAT

S R

01:24 15:22

SUN

3 2 1 0 -1

S R

02:21 16:29

MON

S R

03:25 17:34

TUE

10

S R

04:34 18:32

WED

11

S R

Māhealani

Hoku

Akua

Hua

Mōhalu

Huna

05:43 19:24

THU

12

S R

06:51 20:09

FRI

13

S R

07:54 20:49

SAT

14

S R

08:54 21:26

SUN

15

S R

09:51 22:02

MON

16

S R

10:46 22:37

TUE

2 1 0 -1

18

S R

12:35 23:52

THU

19 FRI

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

‘Olepau

‘Olekūlua

S

13:30

20 SAT

R S

00:34 14:24

Kāloakūkahi

21 SUN

R S

01:19 15:17

Kāloakūlua

22 MON

R S

02:09 16:08

23 TUE

R S

03:00 16:56

24 WED

R S

Muku

Lono

Kāne

Kāloapau

03:54 17:40

25 THU

R S

04:48 18:21

26 FRI

17 WED

3

‘Olekūkahi

Lā‘aupau

Lā‘aukūlua

Lā‘aukūkahi

Kulu

R S

05:41 18:58

S R

11:41 23:14

Monchong

Monchong Pomodoro

MAKES 4 SERVINGS

FOR THE POMODORO SAUCE:

Sickle Pomfret • mukau • Taractichthys steindachneri LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - ~30 in and ~30 lbs. • The oldest known was ~8 yrs. • Spawn in the spring (March-May).

STATE RECORD: 23 lbs 6 oz by Mark Vierra FISHERY INFORMATION: Commonly caught in the deep-set longline commercial fishery (non-target species) and using bottomfish deepwater handline gear with power reels. Harvested at depths >150-250 fathoms.

Catches typically peak in spring.

LOCAL KNOWLEDGE: Monchong was once seen as a bycatch species and is now popular in restaurants, especially for sushi.

CURRENT REGULATIONS: FEDERAL: Monitored, but no annual catch limit COUNCIL MANAGEMENT: Currently monitored as a pelagic management unit species.

STOCK STATUS: Not overfished; not experiencing overfishing

9 cup crushed tomatoes (with basil leaf, if possible) or 3 pounds very ripe heirloom tomatoes, peeled, seeded and dice 2 tbsp extra virgin olive oil 1 clove garlic 1 tsp sea salt freshly ground black pepper (Tellicherry, if you’ve got it) half a bunch torn fresh basil or 1 tbsp dried, well-ground with a mortar and pestle FOR THE FISH: 4 pieces monchong (3-4 oz each) salt and pepper to taste cornstarch 2 tbsp light olive or canola oil minced or snipped flat-leaf parsley MAKE THE SAUCE: 1. Prepare the tomatoes if you’re using fresh.

2. In a large, heavy pan such as a Dutch oven, coat the bottom with the olive oil.

3. Peel the garlic, cut into three pieces and place in pan with olive oil.

Simmer over a low flame until the garlic is golden (but DO NOT let it burn). Press the garlic with the back of a wooden spoon to release its fragrant esters, and swish the garlic around in the oil. Then fish out the garlic and discard it.

4. Add the tomatoes to the pan all in one swift movement (if you slowly pour, the juices may spit and splatter). Add the salt, pepper and basil.

Cook on low, stirring frequently, for 10 minutes or so; then raise the heat to medium and let the sauce cook without bubbling until the water has evaporated and the sauce is kind of jammy. Taste and correct seasonings.

PREPARE THE FISH: 1. Sprinkle monchong with salt and pepper to taste. Dredge in cornstarch until coated.

2. Meanwhile, heat oil in a frying pan over medium-high heat (hot but not smoking). Fry the monchong until golden brown on both sides; turn only once.

3. Serve topped with a goodly dollop of pomodoro. Or place in a pool of the sauce, if preferred. Scatter minced or snipped flat-leaf parsley over all.

Courtesy Kapi'olani Community College Culinary Arts Department

Māhoe Hope

‘Akukake 27 - Kepakemapa 25, 2022 Kūpau

Kūkolu

Kūlua

Kūkahi

Hoaka

‘Olekūkolu

‘Olekūlua

‘Olekūkahi

‘Olepau

August

September

Hilo

August 27 - September 25

27

R S

06:35 19:30

SAT

28

R S

07:28 20:04

SUN

29

R S

08:20 20:38

MON

30

R S

09:14 21:13

TUE

R S

10:09 21:51

WED

R S

11:07 22:32

THU

R S

12:08 23:20

FRI

R

13:12

SAT

S R

00:14 14:17

SUN

S R

01:11 15:20

MON

3 2 1 0 -1

S R

02:16 16:19

TUE

S R

03:24 17:12

WED

S R

04:31 17:59

THU

S R

Māhealani

Hoku

Akua

Hua

Mōhalu

Huna

05:35 18:41

FRI

10

S R

06:37 19:20

SAT

11

S R

07:35 19:56

SUN

Lā‘aukūkahi

Kulu

12

S R

08:32 20:32

MON

13

S R

09:28 21:09

TUE

Lā‘aukūlua

14

S R

10:24 21:47

WED

Lā‘aupau

15

S R

11:20 22:28

THU

3 2 1 0 -1

16

S R

12:15 23:13

FRI

17 SAT

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

‘Olepau

‘Olekūlua

‘Olekūkahi

S

13:09

18 SUN

R S

00:01 14:02

Kāloakūkahi

19 MON

R S

00:52 14:51

Kāloakūlua

20 TUE

R S

01:45 15:36

21 WED

R S

02:39 16:18

Lono

Kāne

Kāloapau

22 THU

R S

03:33 16:56

23 FRI

R S

Muku

Mauli

04:26 17:32

24 SAT

R S

05:19 18:06

25 SUN

R S

06:13 18:40

Gindai

Grilled, Lettuce-Wrapped Gindai with Tokyo Negi MAKES 4 SERVINGS (2 TBSP VINAIGRETTE PER SERVING)

Brigham’s Snapper • ‘ūkīkiki • Pristipomoides zonatus LIFE HISTORY INFORMATION AND HI STATE RECORD: The oldest known was 39 yrs and 17 in. • Adults inhabit waters 40-220 fathoms and are often associated with hard, rocky seafloor habitats. • Well loved by fishermen, but not usually targeted, so are uncommon in the market. • STATE RECORD: 4 lbs 5 oz by Roger Takabayashi FISHERY INFORMATION: Caught primarily with the vertical hook-and-line method, where weighted and baited lines are lowered and raised with electric, hydraulic or hand-powered reels.

LOCAL KNOWLEDGE: Gindai does not have a good shelf life. It is best served as sashimi on the day it's caught. Gindai is known as the best tasting bottomfish and is often kept by fishermen.

CURRENT REGULATIONS: FEDERAL: Annual catch limit STATE: Min size - 1 lb • Non-commercial bag limit - 5 total of Deep 7 species COUNCIL MANAGEMENT: Managing the bottomfish fishery has been difficult due to insufficient fishery data. However, with cooperation between state and federal management agencies and fishermen, the Deep 7 bottomfish annual catch limit increased from 178,000 pounds for the 2007-2008 fishing year to 492,000 pounds for the 2020-2021 fishing year.

STOCK STATUS: Not overfished; not experiencing overfishing

1 cup 2 tsp 1/4 tsp 8 each 1 lb 1/2 tsp 1/2 tsp 1 tsp 1 tsp

thin-sliced Tokyo negi (green onion), white parts only butter, unsalted sea salt romaine lettuce, large leaves gindai fillet, cut into 4, 1/2-inch thick pieces sea salt pepper thyme leaves, fresh, minced oil for brushing

1. Sauté Tokyo negi in butter on medium heat until very soft (about 10 minutes).

2. Meanwhile, bring a pot of water to boil. Add lettuce leaves and cook for 10 seconds. Remove leaves, drain and cool. Pat leaves dry, trim tough ends (about bottom 2 inches).

3. Lay 2 leaves side by side, overlapping by one-third. Spread one quarter of onion mixture in the middle. Lay one gindai fillet over leeks, and sprinkle with 1/4 tsp salt, pepper and thyme to taste.

4. Roll up leaves to cover fish tightly (like a burrito). Brush with oil.

5. Grill for 7 to 8 minutes on each side, until lettuce has a nice brown color. Serve with roasted pepper vinaigrette (recipe follows).

ROASTED PEPPER VINAIGRETTE MAKES 8 SERVINGS

1 1 clove 2 tbsp 1 tbsp 1/2 tsp 1/2 tsp 3 tbsp

sweet red bell pepper, roasted, peeled and seeded (8 oz if using prepared) garlic sliced almonds, toasted red wine vinegar sea salt pepper olive oil, extra virgin

1. Combine pepper, garlic, almonds, vinegar, salt and pepper in a blender.

2. Blend until smooth.

With blender running, drizzle in olive oil.

Courtesy Kapi'olani Community College Culinary Arts Department

Photo by PIFG BFISH Project

‘Ikuwā

Kepakemapa 26 - ‘Okakopa 25, 2022 Kūpau

Kūkolu

Kūlua

Kūkahi

Hoaka

‘Olepau

‘Olekūkolu

‘Olekūlua

‘Olekūkahi

October

September

Hilo

September 26 - October 25

26

R S

07:07 19:13

MON

27

R S

08:03 19:50

TUE

28

R S

09:01 20:31

WED

29

R S

10:02 21:18

THU

R S

11:05 22:09

FRI

R S

12:10 23:07

SAT

R

13:14

S R

00:09 14:13

MON

SUN

S R

01:12 15:06

TUE

S R

02:18 15:54

WED

3 2 1 0 -1

S R

03:21 16:36

THU

S R

04:22 17:15

FRI

S R

05:21 17:51

SAT

S R

Māhealani

Hoku

Akua

Hua

Mōhalu

Huna

06:18 18:27

SUN

10

S R

07:14 19:03

MON

11

S R

08:10 19:41

TUE

12

S R

09:07 20:21

WED

13

S R

10:03 21:05

THU

Lā‘aupau

Lā‘aukūlua

Lā‘aukūkahi

Kulu

14

S R

10:59 21:52

FRI

15

S R

11:53 22:43

SAT

3 2 1 0 -1

16

S R

12:44 23:35

SUN

17 MON

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

‘Olepau

‘Olekūlua

‘Olekūkahi

S

13:31

18 TUE

R S

00:28 14:14

Kāloakūkahi

19 WED

R S

01:22 14:53

Kāloakūlua

20 THU

R S

02:15 15:29

21 FRI

R S

03:08 16:04

22 SAT

R S

04:01 16:38

23 SUN

R S

Muku

Mauli

Lono

Kāne

Kāloapau

04:55 17:12

24 MON

R S

05:51 17:48

25 TUE

R S

06:50 18:28

‘Opakapaka

Pink Snapper • ‘ōpakapaka • Pristipomoides filamentosus LIFE HISTORY INFORMATION AND HI STATE RECORD: Life span - up to 40 yrs. • Sexually mature at ~3.5 yrs. • Commonly found near rocky bottoms in deep offshore waters of 20-100 fathoms. • STATE RECORD: 18.5 lbs by Greg Holzman FISHERY INFORMATION: Caught primarily with the vertical hook-and-line method, where weighted and baited lines are lowered and raised with electric, hydraulic or hand-powered reels.

LOCAL KNOWLEDGE: The sampan fleet helped to introduce ‘ōpakapaka to Hawai'i in the early 1950s, when it was harder to sell. In contrast to onaga and uku, ‘ōpakapaka is a great entry-level species since it’s easier to catch and is available year-round. There is a market demand and it has a shelf-life of up to 2 weeks.

CURRENT REGULATIONS: FEDERAL: Annual catch limit STATE: Min size - 1 lb • Non-commercial bag limit - 5 total of Deep 7 species COUNCIL MANAGEMENT: Managing the bottomfish fishery has been difficult due to insufficient fishery data. However, with cooperation between state and federal management agencies and fishermen, the Deep 7 bottomfish annual catch limit increased from 178,000 pounds for the 2007-2008 fishing year to 492,000 pounds for the 2020-2021 fishing year.

STOCK STATUS: Not overfished; not experiencing overfishing

Thai Fish Soup 2 tbsp 1 1 2 tbsp 2 stalks 1 1 tbsp 3 cloves 3 2 cans 4 cup 2 tbsp 2 1 lb 2 stalks

MAKES 8 SERVINGS

canola oil onion, large, chopped Hawaiian chili pepper (nioi), chopped* cilantro (leaves and stems) coarsely chopped lemongrass, trimmed and cut diagonally into 1 in pieces yam or sweet potato, cubed into 1/2 in pieces ginger, freshly grated garlic, minced limes, zested and juiced coconut milk (15 oz can, light is OK) low-sodium chicken broth fish sauce tomatoes, cubed ‘ōpakapaka, cubed into 1/2 in pieces green onions, thinly sliced

* Substitute a single tiny hot pepper in place of the Hawaiian chili pepper (nioi), or use 1/4 tsp cayenne pepper instead.

1. Heat a large pot over medium heat. Add oil and sauté onions, chili peppers, cilantro, lemongrass, yams, ginger, garlic, lime zest and juice. Stir often, cooking until vegetables are slightly softened, about 5 minutes.

2. Add the coconut milk, broth, and fish sauce and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

3. Add the tomatoes, ‘ōpakapaka and green onions and cook for another 5 to 8 minutes or until fish is just cooked through.

4. Remove the lemongrass and serve hot.

Courtesy Kapi'olani Community College Culinary Arts Department

Welehu Hoaka

‘Okakopa 26 - Nowemapa 23, 2022

Kūkahi

Kūlua

Kūkolu

Kūpau

‘Olekūkahi

‘Olekūlua

‘Olekūkolu

‘Olepau

October

November

Hilo

October 26 - November 23

26

R S

07:51 19:13

27

R S

08:55 20:04

28

R S

10:02 21:01

FRI

29

R S

11:07 22:03

SAT

30

R S

12:09 23:07

SUN

R

13:04

MON

S R

00:12 13:53

TUE

S R

01:14 14:35

WED

S R

02:14 15:14

THU

S R

03:12 15:50

FRI

3 2 1 0 -1

Huna

S R

Mōhalu

04:08 16:25

SAT

S R

Hua

05:04 17:00

SUN

S R

Akua

05:59 17:37

MON

S R

Hoku

06:55 18:16

TUE

S R

Māhealani

07:51 18:58

WED

10

S R

08:48 19:44

THU

Kulu

11

S R

Lā‘aukūkahi

09:43 20:34

FRI

12

S R

10:35 21:26

SAT

Lā‘aukūlua

13

S R

11:24 22:19

SUN

2 1 0 -1

15

S

12:49

TUE

‘Olekūlua

16 WED

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

R S

00:04 13:26

‘Olepau

17 THU

R S

00:56 14:01

Kāloakūkahi

18 FRI

R S

01:48 14:34

Kāloakūlua

19 SAT

R S

02:41 15:07

Kāne

Kāloapau

20 SUN

R S

03:35 15:42

21 MON

R S

Lono

04:32 16:19

22 TUE

R S

Muku

05:33 17:01

23 WED

14 MON

3

‘Olekūkahi

Lā‘aupau

R S

06:38 17:49

S R

12:09 23:13

Skipjack Tuna Skipjack Tuna • aku • Katsuwonus pelamis

LIFE HISTORY INFORMATION AND HI STATE RECORD: Size - up to 4 ft and >70 lbs. • Age range - 8-12 yrs. • Spawn all year in tropical waters and seasonally in subtropical waters. • Females produce between 100,000-2 million eggs each time they spawn. • Once fertilized, the egg can hatch in ~1 day, depending on temperature. • STATE RECORD: 40 lbs 8 oz by David Borgman FISHERY INFORMATION: Caught using artificial barbless lures and occasionally live bait, such as anchovies, herring, or silversides that are mainly used to attract and hold a school close to the vessel. • The aku boat fishery was once the largest commercial fishery in Hawai'i, with landings exceeding 5.5 million pounds annually from 1937 to 1973.

Skipjack Fish Burgers

MAKES 4 SERVINGS

1/2 small onion, chopped 1/2 cup mushrooms, chopped oil, for frying 1 lb ground skipjack 1/2 cup bread crumbs 1 egg 1 tsp Worcestershire sauce salt and pepper, to taste water chestnuts, chopped (optional) 1. Sauté onions and mushrooms in a little oil. Remove from the heat.

2. In a bowl combine all the remaining ingredients and form into patties. Pan fry for approximately 4 minutes, being careful not to overcook.

3. Serve in a hamburger bun or with rice.

Courtesy Guam Fishermen's Cooperative Association

CURRENT REGULATIONS: FEDERAL: Managed domestically and internationally, but no catch limit STATE: Min size - 3 lbs (commercial) COUNCIL MANAGEMENT: Currently monitored as a pelagic management unit species.

STOCK STATUS: Not overfished; not experiencing overfishing

LOCAL KNOWLEDGE: Aku used to be the prized pelagic species “back in the day.” Aku boats kept the market and cannery well-stocked. The Japan market helped to sustain this fishery. More recently, there has been a transition from aku to 'ahi, but dried aku is still in high demand.

Makali‘i Hoaka

Nowemapa 24 - Kēkēmapa 23, 2022

Kūkahi

Kūlua

Kūkolu

Kūpau

‘Olekūkahi

‘Olekūlua

‘Olekūkolu

‘Olepau

November

December

Hilo

November 24 - December 23

24

R S

07:44 18:49

THU

25

R S

08:53 19:52

FRI

26

R S

09:59 20:58

SAT

27

R S

10:58 22:04

SUN

28

R S

11:50 23:08

MON

29

R

12:35

TUE

3

S R

00:09 13:15

WED

S R

01:08 13:52

THU

S R

02:04 14:27

FRI

S R

02:58 15:01

SAT

3 2 1 0 -1

Huna

S R

Mōhalu

03:52 15:36

SUN

S R

Hua

04:47 16:14

MON

S R

Akua

05:43 16:54

TUE

S R

Hoku

06:39 17:38

WED

S R

Māhealani

07:34 18:27

THU

S R

08:28 19:18

FRI

Kulu

10

S R

Lā‘aukūkahi

09:18 20:11

SAT

11

S R

10:04 21:05

SUN

Lā‘aukūlua

12

S R

10:46 21:58

MON

Lā‘aupau

13

S R

11:24 22:50

TUE

3 2 1 0 -1

‘Olekūkahi

14

S R

11:59 23:41

WED

‘Olekūlua

15 THU

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

S

12:32

‘Olepau

16 FRI

R S

00:29 13:04

Kāloakūkahi

17 SAT

R S

01:21 13:37

Kāloakūlua

18 SUN

R S

02:16 14:12

Kāne

Kāloapau

19 MON

R S

03:13 14:50

20 TUE

R S

Lono

04:15 15:35

21 WED

R S

Mauli

05:21 16:26

22 THU

R S

06:31 17:26

Muku

23 FRI

R S

07:38 18:38

Ehu

Spicy Fish Soup SERVES 8 AS A STARTER AND 12 AS A MAIN COURSE

Short-tail Red Snapper • ‘ula‘ula • Etelis carbunculus LIFE HISTORY INFORMATION AND HI STATE RECORD: The oldest known was 22 yrs and 20 in. • Sexually mature at ~9 in. • Commonly found near rocky bottoms in deep offshore waters of 20-100 fathoms. • STATE RECORD: 11 lbs 6 oz by Michael Matsunaga FISHERY INFORMATION: Caught primarily with the vertical hook-and-line method, where weighted and baited lines are lowered and raised with electric, hydraulic or hand-powered reels.

LOCAL KNOWLEDGE: Ehu is a preferred steamed fish, with a meat consistency similar to ‘ōpakapaka.

CURRENT REGULATIONS: FEDERAL: Annual catch limit STATE: Min size - 1 lb • Non-commercial bag limit - 5 total of Deep 7 species COUNCIL MANAGEMENT: Managing the bottomfish fishery has been difficult due to insufficient fishery data. However, with cooperation between state and federal management agencies and fishermen, the Deep 7 bottomfish annual catch limit increased from 178,000 pounds for the 2007-2008 fishing year to 492,000 pounds for the 2020-2021 fishing year.

STOCK STATUS: Not overfished; not experiencing overfishing

4 tbsp 2 tbsp 1 lb 2 cans 8 cups 2 tbsp 2 tbsp 1/2 tsp 2 cups

extra-virgin olive oil Cajun spice (recipe follows) ehu, filleted stewed tomatoes (14.5 oz. can, organic or good quality Italian-style, stewed tomatoes), chopped or pulsed in food processor vegetable broth/stock, low sodium spicy spaghetti seasoning (commercial blend) hot pepper sauce (preferably a Louisiana hot pepper sauce, such as Crystal, not Tabasco) Worcestershire sauce Trinity (recipe follows)

CAJUN SPICE:

1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp

garlic powder onion powder paprika thyme

1/2 tsp 1/4 tsp 1/4 tsp

oregano cayenne black pepper

Blend and use as desired. Double or triple the ingredients and store in an airtight container in your spice cupboard.

TRINITY: Mince together equal amounts of celery, onion and red,

yellow or orange bell peppers (NOT green).

1. Mix oil and Cajun spice in large zippered plastic bag. Marinate fish fillets for 10 minutes.

2. Broil fish in foil-lined pan, 3 minutes each side; set aside to cool.

3. In medium stock pot, combine tomatoes, water, spicy spaghetti seasoning, vegetable broth, hot pepper sauce and Worcestershire sauce.

Bring to a simmer for about 15 minutes to incorporate flavors.

4. Gently flake fish with fork or by hand. Add fish and Trinity and simmer on low for 10 minutes.

5. Taste and correct seasonings; if too spicy, add 1/2 cup water, if more spice is desired, add Cajun spice to your own bowl. Serve hot.

Courtesy Kapi Kapi'olani olani Community College Culinary Arts Department

Kā‘elo Hoaka

Kēkēmapa 24, 2022 - ‘Ianuali 21, 2023

Kūkahi

Kūlua

Kūkolu

Kūpau

‘Olekūkahi

‘Olekūlua

‘Olekūkolu

‘Olepau

January

December

Hilo

December 24, 2022 - January 21, 2023

24

R S

08:43 19:47

SAT

25

R S

09:40 20:55

SUN

26

R S

10:30 21:59

MON

27

R S

11:13 23:00

TUE

28

R S

11:52 23:57

WED

29

R

12:28

THU

30

S R

00:54 13:02

FRI

S R

01:49 13:37

SAT

S R

02:43 14:14

SUN

S R

03:38 14:53

MON

3 2 1 0 -1

Huna

S R

Mōhalu

04:33 15:36

TUE

S R

Hua

05:28 16:22

WED

S R

Akua

06:22 17:12

THU

S R

Hoku

07:13 18:05

FRI

S R

Māhealani

08:01 18:59

SAT

S R

Kulu

08:44 19:52

SUN

S R

Lā‘aukūkahi

09:23 20:44

MON

S R

09:59 21:35

TUE

Lā‘aukūlua

11

S R

10:32 22:26

WED

2 1 0 -1

13

S

11:36

FRI

‘Olekūlua

14 SAT

3 2 1 0

OBSERVATIONS

-1

ho‘onui (waxing) poepoe (full moon) emi (waning)

R S

00:06 12:08

‘Olepau

15 SUN

R S

00:59 12:44

Kāloakūkahi

16 MON

R S

01:57 13:24

Kāloakūlua

17 TUE

R S

03:00 14:10

Kāne

Kāloapau

18 WED

R S

04:06 15:04

19 THU

R S

Lono

05:14 16:06

20 FRI

R S

Muku

06:21 17:15

21 SAT

12 THU

3

‘Olekūkahi

Lā‘aupau

R S

07:21 18:31

S R

11:04 23:16

About This Calendar

The 2022 Kaulana Mahina (Hawai‘i Lunar Calendar) features 13 pelagic, bottomfish and crustacean species managed under the Council’s Fishery Ecosystem Plans. Each month gives common, Hawaiian and scientific names for each species, along with life history and fishery information, current regulations, management and stock status, and a delicious recipe to enjoy. For the stock status, a stock is experiencing overfishing when more fish are being removed than is sustainable, and is overfished when the stock population size is too low and may not be able to recover.

The literal meaning of kaulana mahina is position of the moon. In the traditional Hawaiian calendar, each malama (month) was determined by the 29.5-day cycle of the mahina and divided into three anahulu (traditional 10day period). The first period was called ho‘onui (growing bigger), beginning when the first crescent moon was visible to the naked eye. The second anahulu was poepoe (round or full). The last anahulu was emi (decreasing).

The calendar includes an observational space each month with hopes that others will take up the practice of using the calendar as well.

Traditionally, nā pō mahina (lunar phases) are used to determine when specific activities should take place, such as fishing times and spawning times when harvesting of some species was limited. Moon phase and moon month names could vary by island and moku (district). This calendar uses the moon phases for O‘ahu listed in the Hawaiian Almanac by Clarice Taylor (1995. Honolulu: Mutual Publishing). The tide charts with moon rise and set times were provided by OceanFun Publishing, NZ. The lunar months, moon phases, and traditional calendar months are given in Hawaiian.

Special mahalo to calendar contributors including Council Advisory Panel members Clay Tam (chair), Gil Kuali‘i (vice-chair), Nathan Abe, Khang Dang, Eddie Ebisui III, Carrie Johnston, Basil Oshiro, Chad Pacheco; Council staff Joshua DeMello, Amy Vandehey, Zach Yamada; Kapi‘olani Community College Culinary Arts Department; Jeremy Martins; Marc Montocchio; PIFG BFISH Project; and Keoki Stender.

Hawai‘i Contacts Council Vice Chair Roger Dang PHONE: (808) 590-9921 EMAIL: roger@freshislandfish.com Council Member Matt Ramsey PHONE: (808) 223-4404 EMAIL: matt.ramsey@gmail.com Council Member McGrew Rice PHONE: (808) 960-1424 EMAIL: mcgrewrice@gmail.com Council Member Suzanne Case Hawai‘i Department of Land & Natural Resources PHONE: (808) 587-0401 EMAIL: suzanne.case@hawaii.gov

DATA SOURCES USED: greateatshawaii.blogspot.com, Hawai'i Fishing News, National Marine Fisheries Service, Shutterstock and wpcouncil.org/annual-reports.

FRONT COVER: From the boat to the table.

For an electronic version of this calendar, go to wpcouncil.org/educational-resources/lunar-calendars.

About the Council The Western Pacific Regional Fishery Management Council has worked with communities in Hawai‘i, American Samoa, Guam and the Commonwealth of the Northern Mariana Islands since 2006 to produce traditional lunar calendars to promote ecosystem-based fisheries management, support indigenous fishing and management practices, and enhance community involvement in the fisheries management decision-making process. In Hawai‘i, the Council strongly supports the traditional ‘aha moku system of natural resource management, which recognizes the traditional moku (districts) as a basis for cultural and community consultation, adaptive management, education, general knowledge and a code of conduct. More information and the ‘aha moku system can be found at wpcouncil. org and ahamoku.org. If your moku is interested in working with the Council on a future calendar, please send an email to info@wpcouncil.org.

Western Pacific Regional Fishery Management Council 1164 Bishop Street, Suite 1400 Honolulu, Hawaii 96813 PHONE: (808) 522-8220 EMAIL: info@wpcouncil.org FAX: (808) 522-8226 WEB: www.wpcouncil.org Published in the United States by the Western Pacific Regional Fishery Management Council under NOAA Award NA20NMF4410013. © 2021, Western Pacific Regional Fishery Management Council ISBN 978-1-944827-90-8 Front cover: From the boat to the table.