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Yellowspot papio compared to uku prepared sashimi and steamed

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To compare the 1.5 lb yellow spot papio and 2lb uku written up earlier, my neighbor Brian filleted half and steamed the other half. Here’s his brief but detailed comparison of the young fish. Thanks Brian!

Brian:

Yellow spot papio on left, uku on right.

Both fish were great as sashimi. The yellow spot was tender and mild. The uku was firm and had a stronger flavor. The uku was easier to slice since it was a thicker fillet.

Uku on top, yellow spot papio on bottom.

Steamed, the yellow spot papio was more flaky and dense whereas the uku was more moist and light. Texture wise, the uku was preferred but both were very good.

Holoholo: Yellow dot papio mini catch & cook

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Kelly has guest posted a few of his unusually large SUP catches in the past. He kicks off our new Holoholo Anykine section with a short yellow dot papio catch report and great recipe.

If you’re interested in posting your catch, please let us know through the Contact page.  Can be much shorter than this. Picture, brief description of catch, general location and method used.

Kelly:

Aloha fellow fishers! Two Saturdays ago was a day after the full moon and my only free day, so I decided to do some standup fishing on the East side of Oahu, although my expectations were low due to the apparently poor moon phase. The tide was 1.0 and rising 2.0’ in the afternoon so I took my time and arrived at the secret fishing spot at 3:00pm. I figured I would just paddle around and get some exercise but no tan, since the day was pretty overcast.

Only 15 minutes after launching, as I was nearing an area in about 6-8 feet of water where I thought there may be a few papio lurking, I got a subtle nibble and set the hook. To my surprise the fish took off and headed towards deeper water. Fought the fish for what seemed long but was probably 2-4 minutes and landed this nice 3.4 pound yellow spot papio! YAY! My fave to eat sashimi style!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My parents and I had a nice papio dinner with steamed fish and sashimi. If anyone wants the recipe for a tasty steamed fish with easy cleanup, here it is:

• Whole fish 2-3 lbs best size, freshness is paramount
• Sliced ginger
• Ti leaf and foil
• Salt/pepper
• Green onions (optional)
• Peanut oil (optional)

The sauce is what makes the dish. ½ cup shoyu, ½ cup water, sliced ginger & sugar to taste. Optional: chili pepper flakes (I use the Pizza hut dry kine, about 1/3 of the packet ‘cause easy), garlic (sliced), 2 tsp mirin, honey. Bring to a boil, then thicken with about 1 tsp cornstarch.
Clean fish, slice as shown and put ginger slivers in cuts, as shown. Place ti leaf on foil and put fish on top. Sprinkle a pinch of salt and pepper. Wrap well, so no liquid/steam can escape. Place in 450 degree oven on cookie sheet for 30-45 minutes. Use a fork to poke and see if done. Fork should go to the bone easily, with less resistance than poking a boiled egg, almost as easily as a hot knife through butter. If unsure, open foil and poke in thickest spot.

 

 

 

 

 

 

When done, take out and slide ti leaf onto large platter. Pour on sauce and top with smoking hot peanut oil. Sprinkle on green onions and GRIND!