Yellow spot papio, also called Island Jack, can be caught in waist deep water on the flats and thus may be more commonly caught than weke nono / weke ‘ula or Pfluger’s goatfish which is normally encountered in water deeper than 100ft.

Yellow spot papio are considered about the best eating of the papio we have in Hawaii, only possibly surpassed by kagami papio or African pompano. Yellow spot initially may look like omilu (bluefin trevally) in the water because they both have blue colored fins and opaque blueish sides, but on closer examination, yellow spot papio have the yellow spots they are known for, as well as thicker skin with tiny scales and a downturned mouth equipped to suck up crustaceans. Their diet of shrimp and crab are the reason for their light tasting, non-fishy, slightly fatty flesh.

Weke nono are a beautiful red goatfish with white stripes, when alive, that aren’t generally as well respected as kumu, munu and moana kali because weke nono have flesh that tends to get a little dry when cooked.

But weke nono make great sashimi, especially when over 2lb and prepared properly. Their diet is similar to yellow spot papio, feeding on shrimps and crabs. Since their flesh, like all goatfish, is on the soft side, icing the fish overnight and then dry aging the fillets for a day or so really help to tighten up the meat.

Yellow spot has a softer meat than most papio but are still firmer than weke nono because they have more muscle fiber/tendons. Both fish have a very “clean” taste.

Neither yellow spot nor weke nono sashimi got fishy after 3 days but the weke nono was beginning to soften further. Yellow spot sashimi “feels” more like you’d expect of raw fish, whereas weke nono have a softer less “connected” feel. Both are excellent in my very humble opinion!