Hawaiian Salmon

Fresh Hawaiian Salmon – Rich, Buttery & Ideal for Healthy Cooking

Hawaiian Salmon is a premium cold-water salmon variety known for its rich, buttery flavor, vibrant flesh, and smooth texture. It is especially preferred by customers looking for high-quality, health-focused seafood with restaurant-level taste.

The flesh is firm yet tender, naturally rich in healthy oils that keep it moist during cooking. Hawaiian Salmon works exceptionally well in pan-seared, grilled, baked, and light desi-fusion recipes, where its clean flavor shines without heavy spices. Because of its consistent cut quality and high meat yield, it is commonly chosen for special meals, fitness diets, and gourmet home cooking.

At Anbar Fish, Hawaiian Salmon is carefully handled, hygienically processed, and delivered via nationwide cold-chain logistics, ensuring premium freshness and quality across Pakistan.

Similar Seafood You May Like

Salmon Fish
Steelhead Fish
Hamour Fish (Ghissar)

Flavor Profile

While Hawaiian Salmon are not the best fighters, they are pleasant to look at and tasty to eat! According to most people, this fish tastes like Norwegian Salmon.

Nomenclature

• English Name: Hawaiian Salmon, Rainbow Runner, Spanish Jack
• Local Name: Safi (Sindhi), Sanpo (Balochi)
• Scientific Name: Elagatis bipinnulata

Habitat

The Hawaiian Salmon has a circumtropical distribution, inhabiting tropical and some subtropical waters worldwide. In the Arabian sea, they are mainly found in oceanic and coastal waters, generally near the surface over reefs or sometimes far from the coast often around floating logs or other debris. They often form schools of variable sizes ranging from a few individuals to several hundred. The species is also highly migratory.

Catching Method

They are caught using gillnets, and handlines.

Physical Attributes

They are among the beautiful fish of the Arabian Sea.  Silvery-yellow, dark olive green to blue above and white below. Two narrow light blue or bluish-white stripes along the sides, with a broader olive or yellow stripe between them. The fins have an olive or yellow tint. Rear dorsal and anal fins have a serrated appearance

Color

On average, the size range is  500 gm to 2 kg per fish. However, other sizes are also occasionally available.

Size

This preferred to be cut as slices, and boneless fillet

Cutting Preferences

This fish is preferred to be cut as Whole, Gutted, and Headless.

Approx. Cutting Yields

• Whole: 100%
• Gutted: 80%
• Headless and Gutted: 65%
• Slices: 60%
• Boneless: 40%

Why Hawaiian Salmon is Popular

• Rich, buttery taste with premium texture
• Naturally juicy due to healthy oils
• Excellent for grilling, pan-searing, and baking
• High meat yield with clean cuts
• Preferred for healthy and gourmet meals

Health Benefits of Hawaiian Salmon

• Rich in Omega-3 fatty acids
• High in quality protein
• Supports heart and brain health
• Nutrient-dense and filling
• Suitable for fitness-focused and balanced diets

(Fresh seafood with no artificial additives or preservatives)

Best Ways to Cook Hawaiian Salmon

Pan-Seared Salmon – Crispy outside, moist inside
Grilled Salmon – Lemon, herbs, and olive oil
Baked Salmon – Light seasoning, clean flavor
Butter Garlic Salmon – Restaurant-style preparation
Fusion Desi Salmon – Mild masala with short cooking

Chef Tip: Cook salmon on medium heat and remove once it flakes easily. Overcooking can dry out the flesh despite its natural oils.

Frequently Asked Questions (FAQs)