How Do You Say `Fish' In Hawaiian?

Here's a list of terms to help you through a fish-tasting in Hawaii:

AHI (say AH-hee): A name used to refer to either yellowfin or bigeye tuna, it's often eaten as sashimi. This full-flavored, fish tastes best when raw or seared and served rare.

HEBI (HEB-ee): A shortbill spearfish, most abundant June through October. This mild, lemony deep-water fish is often broiled or grilled. Substitutes: swordfish and shark.

KUMU (KOO-moo): A delicate and flaky reef fish. Said to have once been reserved for royalty, it is not commercially caught. It is often steamed and served with minimal sauce.

MAHIMAHI (MAH-hee-MAH-hee): Many tourists were first introduced to Hawaiian seafood through an initial experience with this sweet-flavored, open ocean fish. Also called dolphinfish (though not related to the dolphin), mahimahi has a tender, flaky meat. Substitutes: snapper, halibut, flounder.

MONCHONG (MAHN-chong): Increasing in popularity, this deep-water fish has firm, white flesh and a high fat content, making it ideal for broiling, grilling or baking. Substitutes: sea bass and John Dory.

NAIRAGI (ny-RAH-gee): A migratory fish that passes through Hawaii waters in the winter and spring, this striped marlin's rich and moist flesh ranges from red to clear pink. Darker-fleshed fish is used for sashirni, and if grilled, it should be left rare. Substitutes: swordfish and ahi.

ONAGA (oh-NAH-gah): This moist, delicate bottom fish, also called a red snapper, takes well to all cooking methods. Onaga is one of Hawaii's fish better known by its Japanese name than its Hawaiian name, ula'tila. Substitutes: snapper, monkfish, orange roughy.

ONO (OH-no): A Hawaiian word meaning "good to eat," ono - also called wahoo - is in the mackerel family and possesses firm, mild meet. Most plentiful in the summer, this open-ocean fish takes best to quick cooking methods such as steaming, sauteeing or broiling. Substitutes: mackerel tuna.

OPAH (OH-pah): This rich fish, also called moonfish because of its large round profile, is large-flaked and fatty, with juicy pink flesh. Often poached, steamed or baked, it was once regarded as a good luck fish and was never sold, only given away as a goodwill gesture. Substitutes: swordfish, blue fish.

OPAKAPAKA (oh-PAH-kah-PAH-kah): A delicite, moist Hawaiian pink snapper, this bottom fish can be poached, baked or sauteed. Although seen throughout tropical waters, nowhere does it grow as large as in Hawaii. Its fat content is higher in winter and then can be consumed raw. Substitutes: snapper, monkfish, sea bass.

SHUTOME (shoo-TOH-mee): A high-quality, broadbill swordfish caught in Hawaiian waters, shutome is also called a'u ku. Abundant from April through July, this sweet, rich fish is usually broiled, poached, stir-fried or baked. Substitute: other swordfish.

UKU (OO-ko): This bottom fish, also known as gray snapper or jobfish, has a moist, firm flesh and a slightly stronger flavor than onaga or opakapaka. It is often sauteed or broiled. Substitute: other deepwater snappers or sea bass.