The Holoholo writers weighed in. It was very interesting to find how each of the goatfish we have in Hawaii were someone’s favorites, for different reasons.

Kekahi (diver and kayak fisherman. IG: kamakaze_kaster):

I think munu (nicknamed Joe Louis), have the softest meat compared to kumu and moana kali. Kumu and Joes are less commonly hooked than moana kali, but divers can get them at selected spots. I have hooked kumu and joes whipping, dunking and bottom fishing. Even at night.

Merik (shore, boat and throw netter):

The answer is different from person to person. For me personally, I believe that the best eating goatfish has to be the kūmū. With that being said it’s also one of the most elusive, making it a treat whenever one is cooked, steamed, fried, or sashed at the dinner table. Coming close behind has to be the moano ʻukali, which is slightly more common and pretty much just as good eating.

Taste wise they are pretty similar. Kūmū, to me, just seems a bit softer more tender, with the taste being slightly different. Hard to really describe it. It could also be because I don’t get to each as much kūmū so I enjoy it more when I do.

A much more common goatfish that is also a favorite for myself and many others is the ‘oama, caught using a hand pole and best enjoyed whole and deep fried.

Pono (shore fisher, diver, boat fisher):

‘Oama. I like how they are the easiest to prepare and eat! Perfect for people who aren’t used to eating around bones or don’t like eating fish since they taste like McDonald’s fries. I’d take 2lbs of ‘oama over a 2lb goatfish all day.

But if I had to steam something, or cook something special, kūmū trumps every fish, goat or not.

Lawrence (kayak fisher):

I like moano kali because they are aggressive biters and hit the damashi hard. We sashimi or eat ’em the same way we stuff uhu: all the goods – onion, tomatoes, mushrooms, lupchong, green onion, Portuguese sausage, mayonnaise, garlic salt, pepper. Need a sharp knife to prep the small, soft fish.

My second most commonly caught goat is the weke nono / weke ula.

Scott (kayak fisher):

Since I don’t eat cooked fish much, the weke nono, also called weke ula, is my favorite since the clean, non-fishy, white meat is firm enough to eat as sashimi or poke. The fish itself is so beautiful in shape and coloration. It does tend to dry out when cooked so it’s best to eat raw.

Erik (boat fisher):

I prefer the Moano / Moana Kali.  The reason is based solely on aesthetics. 😆. Even though I can’t tell the difference and really enjoy the taste/texture and flavor of both Moana Kali and Weke Nono equally, if I had to choose, I prefer the Kali.  This I guess, has to do with eating with my eyes first and maybe some to do with how the fish looks coming out of the water.  The bright orange on the upper back.  The ombre purple from waist to tail.  It’s just such a beautiful fish. 

A friend who has been able to try all the goats sums them up for us:

For steaming,  I think Moana Kali is the best, followed by Joe Louis then Kumu. My father likes the Joe best, then Kali and Kumu last. We’ve steamed all 3 together a number of times with the same results.

I don’t cook weke nono / weke ula as it’s way too dry but the ones over 3lb are good for sashimi.  We typically throw back the smaller ones. 

Malu (side spot goafish) is very similar to weke nono as it’s a relatively dry fish although less dry than the white weke, red weke and weke nono.

Small moana, like oama are best deep fried crispy.