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Albacore

(Thunnus alalunga) – Aahi Taria – Albacore

OP-thonBlanc
Its meat is light pink and very appreciated by Polynesians.
Its meat is light pink and very appreciated by Polynesians.
Very versatile, albacore can be grilled in various ways, however Polynesians prefer it raw with coconut milk and lime.
Very versatile, albacore can be grilled in various ways, however Polynesians prefer it raw with coconut milk and lime.
It is available all year round, but the peak season is between June and August.
It is available all year round, but the peak season is between June and August.
Yellow fin tuna

(Thunnus albacares) – Aahi re’are’a – Yellowfin Tuna

OP-thonAlbacore
Its meat is firm and bright red.
Its meat is firm and bright red.
Yellow fin is mainly used for sashimi, sushi, poke or other raw preparations.
Yellow fin is mainly used for sashimi, sushi, poke or other raw preparations.
It is available all year round, with more catches between February and April.
It is available all year round, with more catches between February and April.
Big eye tuna

(Thunnus obesus) – Aahi Tatumu – Bigeye Tuna

OP-thonObese
Its meat is red, sometimes marbled when the fish is fattier.
Its meat is red, sometimes marbled when the fish is fattier.
Bigeye tuna is the most sought after tuna by gourmets for its more refined texture and taste.
Bigeye tuna is the most sought after tuna by gourmets for its more refined texture and taste.
It is available all year round, but the peak season is around October.
It is available all year round, but the peak season is around October.
Mahi Mahi

(Coryphaena Hippurus) – Mahi Mahi – Dolphin fish

OP-dorade-coryphene
Its meat is white with a very fine taste.
Its meat is white with a very fine taste.
Mahi mahi holds grilling very well, and produces excellent results in almost any type of cooking: steaming, baking, fried, etc.
Mahi mahi holds grilling very well, and produces excellent results in almost any type of cooking: steaming, baking, fried, etc.
It is available all year round.
It is available all year round.
Blue Marlin

(Makaira mazara) – Haura Moana – Blue Marlin

OP-marlinBleu
Its meat is firm and rather white.
Its meat is firm and rather white.
Blue marlin is eaten raw or grilled.
Blue marlin is eaten raw or grilled.
It is available all year round.
It is available all year round.
Swordfish

(Xyphias gladius) – Haura Po – Broadbill, Swordfish

OP-Meka
Its meat is tender, soft and very white.
Its meat is tender, soft and very white.
Swordfish has a dense texture that gives it excellent results when grilled as a steak or on skewers, but it is also suitable for any other type of cooking.
Swordfish has a dense texture that gives it excellent results when grilled as a steak or on skewers, but it is also suitable for any other type of cooking.
It is available all year round, but its peak season is between November and December.
It is available all year round, but its peak season is between November and December.
Black Marlin

(Makaira indica) – Haura Pererau Etaeta – Black Marlin

OP-marlinNoir
Its meat is firm and rather white.
Its meat is firm and rather white.
Marlin is eaten raw or grilled.
Marlin is eaten raw or grilled.
It is available all year round
It is available all year round
Stripped Marlin

(Tetrapturus audax) – Haura Tore – Striped Marlin

OP-marlinRaye
Its meat is orange in color, which becomes more intense as the fish has more fat.
Its meat is orange in color, which becomes more intense as the fish has more fat.
The stripped marlin is eaten grilled, but also in sashimi by Japanese people.
The stripped marlin is eaten grilled, but also in sashimi by Japanese people.
It is mainly available from June to September.
It is mainly available from June to September.
Opah Moonfish

(Lampris guttatus) – Tamonatua – Moonfish

OP-saumondesdieux
Its meat is orange and has several different textures.
Its meat is orange and has several different textures.
The top rack loin is clear and much sought after by chefs, the ventral loin is fatter and lends itself very well to grilling or smoking, and the cheek is deep red and often prepared as a tartar.
The top rack loin is clear and much sought after by chefs, the ventral loin is fatter and lends itself very well to grilling or smoking, and the cheek is deep red and often prepared as a tartar.
It is available all year round, but its peak season is between June and August.
It is available all year round, but its peak season is between June and August.
Wahoo (ono)

(acanthocybium solandri) – Paere – Wahoo

OP-thazard
Its white flesh is highly prized by Americans.
Its white flesh is highly prized by Americans.
Like most pelagics, Wahoo is very versatile and is eaten grilled, fried, but Polynesians also eat it raw. Its price is very reasonable.
Like most pelagics, Wahoo is very versatile and is eaten grilled, fried, but Polynesians also eat it raw. Its price is very reasonable.
It is available all year round.
It is available all year round.

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