Hawaiian Hebi (Shortbill Spearfish)
Hawaiian: Hebi, A‘u
Common: Short-bill Spearfish
Japanese: Furaikajiki
Scientific: Tetrapturus angustirostris
General Info: Hawaiian Hebi
Shortbill spearfish, also known as hebi, is kind of like the little cousin of the Hawaiian marlins. They are smaller in size (fish tend to be in the 15-35 lbs range) but do offer similarities to the marlins in terms of taste and texture. Hebi makes a great marlin alternative when available and vice versa. In Hawaii, hebi is commonly served as a catch of the day offering and tastes great breaded and fried, seared, and/or raw.
Front of House Info:
Hebi is commonly known as short-bill spearfish and is in the same class of fish as marlin and swordfish.
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Hebi meat has a white, slightly pinkish color and while generally mild in flavor, it tends to have a slightly stronger taste than marlin.
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The texture of hebi tends to be a bit softer than the marlins although it is still firm compared to other Hawaiian fish.
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Our hebi is delivered directly from our boats in Hawaii, making this a unique boat-to-table experience.
Back of House Info:
Hebi has a good shelf-life, is an excellent marlin alternative, and makes for a great catch of the day special.
Loins tend to be smaller than the marlins or swordfish and typically not as firm.
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Our hebi is sashimi grade and can be served raw or cooked in a variety of ways.
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Chefs sourcing hebi from us have used it for ceviche, seared, crudo, and grilled applications.
Sustainability:
Hawaiian hebi is a sustainable fish. Overfishing is not occurring in the Hawaiian fleet. Only hebi landed in Hawaii may be consumed in the U.S.
