Ahi tuna Archives - Saving Seafood

HAWAII: Ahi labeling bill waiting on governor’s signature

May 12, 2025 — In the first year it was introduced, a bill looking to require retailers to label where raw ahi products come from, has moved all the way to Gov. Josh Green’s desk.

The local fish industry said it wanted to have an even playing field when it came to fresh vs. frozen fish and people buying poke.

Poke is one of the most popular food items in Hawaii, and many are unaware that most of it, nearly 90%, is actually imported from other countries.

A woman visiting from Canada said she had no idea poke came from other countries and thought it was all from Hawaii.

Fishing industry leaders say most frozen fish sold in Hawaii comes from Vietnam, Indonesia and the Philippines.

Read the full article at KHON

HAWAII: Hawaiʻi’s Fishing Industry Wants You To Know Where That Fresh Ahi Came From

January 27, 2025 — Spicy, traditional, mayonnaise-laden or wasabi-spiked, ahi poke may not be as local as many are led to believe.

The bigeye tuna, the prized main ingredient, could hail from the Indian Ocean, the Atlantic or the Pacific. It may have been gassed with carbon monoxide to redden its browning flesh. Or it may be previously frozen. It could have been caught by exploited fishers. Or a member of Hawaiʻi’s longline fishing fleet may have caught it.

But for customers, there’s often no way to know.

Retailers have been trying to hoodwink their customers about “locally made” and “fresh” poke for too long, according to the local fishing industry, which supports legislation that would require raw ahi retailers to include country of origin on labels.

Read the full article at Civil Beat

Hawaii fishermen and scientists team up tagging ahi tuna

July 24, 2024 — Tuna researcher Molly Lutcavage has been working with fishermen for over two decades. “We were criticized for working with commercial fishermen. But how could you not work with commercial fishermen? They’re the experts,” she says. A veteran tuna researcher, Lutcavage is helping a team of fishermen and scientists in Hawaii to employ new tagging technology for ahi (yellowfin) tuna.

Nathan Abe, who fishes for ahi and other tuna species in the waters west of the Hawaii’s Big Island has been tagging the ahi tuna with a new HI tag, a small strip of plastic bearing an RFID chip. Developed by Tim Lam and Lutcavage, the HI tag in combination with a smartphone app will help fishermen and scientists learn more about the travels of the ahi tuna.

Read the full article at the National Fisherman

A Joining of Seas: ‘Wicked Tuna’ star meets Kaua’i fishermen

February 13, 2024 — Captain Dave Marciano from the National Geographics reality television show “Wicked Tuna” has spent the last few weeks on the island of Kaua’i, Hawaii. Though the Northeast-based star was on vacation with his family at the time, he was eager to re-spark an initiative that brought together local commercial fishermen and marine biologists, and it had stopped due to the pandemic and lack of funding over the past years.

The Ahi Satellite Tagging Project is an initiative that roughly began around 2014, where participating fishermen attach $4000 pop-up satellite archival tags (PSAT tags) to live ahi, also known as Pacific yellowfin tuna. The fish is released quickly after it is tagged and then able to be tracked through its journey through the Pacific Ocean. 14 PSAT tags were placed on yellowfin ranging from 100 to 180 pounds.

Many experienced Hawaii longline and Kauai-based captains assisted in the tagging efforts. The project was funded through a NOAA Cooperative Research grant that allowed placing more PSAT tags in adult ahi. The work of these fishermen resulted in a research paper back in 2020, revealing the substantial distances that these fish travel.

The paper’s coauthor, Dr. Molly Lutcavage, a tuna researcher who splits her time between Lawa’i, HI, and Gloucester, MA, shares, “No one knew what the ahi did because there was no research on the movements of adult ahi from the main Hawaiian Islands on such a scale. Despite being so ubiquitous in the Hawaiian culture and economy, there’s still much to learn about them.”

Read the full article at National Fisherman

HAWAII: Increased fishing quota translates to abundant supply of New Year’s ahi

December 31, 2023 — New Year’s means fresh fish on the table for many Hawaii families.

Dozens of people flocked to Pier 38 at Honolulu Harbor Thursday morning to grab some sashimi and ahi ahead of the New Year’s festivities.

While prices vary, Michael Goto of the United Fishing Agency says there’s an abundant supply of bigeye tuna.

That’s because the Hawaii Longline Association got their quota limit increased by an international commission by up to 85%.

Read the full article at Hawaii News Now

HAWAII: Day without ahi affects Honolulu restaurants and customers

July 25, 2022 — A Manoa Poke Shop is back in business after an Ahi shortage forced them to close for a day earlier this week. Restaurants and wholesalers tell KITV4 no Ahi ships came in on Thursday.

Off the Hook Poke Market was deliciously busy Saturday. The same cannot be said for their Thursday.

The President of the Hawaii Longline Fishing Association, which represents commercial fishermen, is quick to dispel rumors Hurricane Darby had anything to do with the drought. Ahi fishing has been having a down year, but he thinks something else may be at work.

Still the fisherman, Off the Hook, and it’s customers are all optimistic. “By nature fishermen are positive thinking when it comes to fishing. the next fish is always going to be on the next hook,” said Martin.

Read the article at KITV

FDA Investigation of Scombrotoxin Fish Poisoning Linked to Yellowfin/Ahi Tuna/gassed tuna

November 20, 2019 — The following was released by the U.S. Food and Drug Administration:

FDA and state health authorities are investigating incidents of scombrotoxin fish poisoning linked to yellowfin tuna, also sometimes called ahi tuna. As a result of this investigation, FDA has placed Truong Phu Xanh Co, LTD of Vietnam on Import Alert, which provides information to FDA field staff that they may detain the firm’s yellowfin tuna without physical examination. Detained product will not enter the United States unless the importer proves that it meets U.S. food safety standards.

FDA asked for the supplier of yellowfin tuna associated with most of the illnesses, Truong Phu Xanh Co., LTD of Vietnam, to initiate a voluntary recall of all of its imported yellowfin tuna with production dates from January 2019 to the present. At this time, the firm has not recalled any product.

As part of the investigation, FDA evaluated the firm’s Hazard Analysis and Critical Control Point (HACCP) Plans. A HACCP Plan details a firm’s management system to address food safety through the analysis and control of biological, chemical, and physical hazards. Since FDA’s evaluation of this plan identified deficiencies, we asked for Truong Phu Xanh Co., LTD of Vietnam to initiate a voluntary recall of all of its imported yellowfin tuna with production dates from January 2019 to the present.

The investigation has identified 47 illnesses of scombrotoxin fish poisoning that occurred between August 8, 2019 and October 15, 2019.

Throughout the investigation, FDA and states have also been collecting product samples for testing. Scombrotoxin fish poisoning occurs when fish begin to spoil, resulting in increased histamine levels. Therefore, product samples cannot be linked to case patient samples through Whole Genome Sequencing (WGS) or Pulsed-Field Gel Electrophoresis (PFGE) analysis like for other foodborne illnesses, e.g., Salmonella or Listeria. Instead, samples are tested for decomposition and/or histamine levels. Multiple samples have been collected and analyzed, with positive results for decomposition or high histamine levels in products imported from Truong Phu Xanh Co., LTD.

FDA and state partners collected epidemiologic and traceback information for reported illnesses. As additional epidemiologic and traceback information was collected, FDA and state partners were able to work with companies throughout the supply chain to voluntarily recall implicated product. While recalls were conducted at various points in the supply chain, there may be additional product still on the market that could cause illness.

Ultimately, the coordinated investigation was able to identify Truong Phu Xanh Co., LTD as the common supplier of tuna that was likely consumed by most of the ill people.

Because scombrotoxin fish poisoning causes temporary or medically reversible adverse health consequences this incident did not meet the threshold for the use of FDA’s mandatory recall authority.

It has been determined that the source of the tuna for the illnesses announced by Seattle-King County Public Health Department is not related to Truong Phu Xanh Co., LTD.

Recommendations

Yellowfin tuna from Truong Phu Xanh Co., LTD with a production date in 2019 should not be consumed because it may have the potential to cause scombrotoxin fish poisoning. Tuna from this supplier could have been sold thawed or frozen; and could have been sold as ground tuna meat, poke cubes, steaks, or loins; this product could still be within its shelf life.

Scombrotoxin fish poisoning occurs when fish is not properly chilled or preserved and begins to spoil, resulting in increased histamine levels. Histamine cannot be destroyed by freezing or cooking.

Importers, Suppliers, and Distributors:

Importers, suppliers, and distributors should not use and should discard or destroy any yellowfin tuna imported from Truong Phu Xanh Co., LTD with a production date in 2019.

Restaurants and Retailers:

Restaurants and retailers should contact their suppliers to confirm the source of their yellowfin tuna because not all product was distributed in packaging that identifies Truong Phu Xanh Co., LTD. Yellowfin tuna imported from this company with a production date in 2019 should not be used, served, repacked, or sold; and should be discarded.

Consumers:

While we expect restaurants and retailers will have removed yellowfin tuna with a production date in 2019 from the Vietnamese supplier Truong Phu Xanh Co., LTD, consumers should ask if the yellowfin tuna being served or sold was imported from the Vietnamese supplier Truong Phu Xanh Co., LTD and has a production date in 2019.

MATTHEW DALY: Congress must help Hawaii fishermen confined to boats

December 7th, 2016 — Congress should act immediately to improve slave-like conditions for hundreds of foreign fishermen working in Hawaii’s commercial fleet, speakers at a congressional forum said Tuesday.

“These fishermen are treated like disposable people,” said Mark Lagon, a scholar at Georgetown University’s Walsh School of Foreign Service, who told the forum the fishermen live like modern-day slaves. Crew members earn less than $1 per hour, and total costs for crews of nine or 10 men are less than the cost of ice to keep the fish fresh, Lagon said.

“Slavery is not just some abstract concept,” said Lagon, the former director of a State Department office to monitor and combat human trafficking.

Slavery “is something that touches our lives. It goes into our stores, and it goes into our mouths,” Lagon said.

Lagon was one of several speakers at a forum Tuesday on slavery and human rights abuses at sea. The forum, sponsored by Democrats on the House Natural Resources Committee, followed an Associated Press investigation that found fishermen have been confined to vessels for years without basic labor protections.

The AP report found that commercial fishing boats in Honolulu employ hundreds of men from impoverished Southeast Asia and Pacific Island nations who catch swordfish, ahi tuna and other seafood sold at markets and restaurants nationwide. A legal loophole allows the men to work on American-owned, U.S-flagged boats without visas as long as they don’t set foot on shore.

Fishing “is used as a tool for slavery,” said Kathryn Xian, executive director of the Pacific Alliance to Stop Slavery, a Honolulu-based advocacy group.

Read the op-ed at The Seattle Times

Foreign Fishermen Confined to Boats Catch Hawaiian Seafood

September 8, 2016 — HONOLULU — Hawaii’s high-quality seafood is sold with the promise that it’s caught by local, hard-working fishermen. But the people who haul in the prized catch are almost all undocumented foreign workers, confined to American boats for years at a time without basic rights or protections.

About 700 men from impoverished Southeast Asian and Pacific Island nations make up the bulk of the workforce in this unique U.S. fishing fleet. A federal loophole allows them to take the dangerous jobs without proper work permits, just as long as they don’t set foot on shore.

Americans buying Hawaiian seafood are almost certainly eating fish caught by one of these workers.

A six-month Associated Press investigation found fishing crews living in squalor on some boats, forced to use buckets instead of toilets and suffering running sores from bed bugs. There have been instances of human trafficking, active tuberculosis and low food supplies.

“We want the same standards as the other workers in America, but we are just small people working there,” said fisherman Syamsul Maarif, who didn’t get paid for four months. He was sent back to his Indonesian village after nearly dying at sea when his Hawaiian boat sank earlier this year.

Because they have no visas, the men can’t fly into Hawaii, so they’re brought by boat. And since they’re not technically in the country, they’re at the mercy of their American captains on American-flagged, American-owned vessels, catching choice swordfish and ahi tuna that can fetch more than $1,000 apiece. The entire system contradicts other state and federal laws, yet operates with the blessing of U.S. officials and law enforcement.

“People say these fishermen can’t leave their boats, they’re like captives,” said U.S. Attorney Florence Nakakuni in Hawaii. “But they don’t have visas, so they can’t leave their boat, really.”

Read the full story from the Associated Press

Tagging Ahi Tuna in the Western Pacific

July 5, 2016 — A respected research professor, scientist and part-time resident has been on Kauai for several weeks coordinating the latest phase of a tuna tagging project launched on Kauai and the Big Island three years ago.

Dr. Molly Lutcavage is a research professor at the University of Massachusetts Boston’s School for the Environment. She is also director of the Large Pelagic Research Center and is renowned for her extensive work with the Atlantic bluefin tuna fishing community.

The Ahi Satellite Tagging Project of the Pacific Island Fisheries Group is a joint venture that uses state-of-the art technology and partners fisheries organizations, policy makers and local fishermen in the effort to gather much-needed baseline data on ahi and other pelagic fish that live and migrate in waters surrounding the main Hawaiian islands and beyond.

“There’s very little information on these patterns for ahi in this region,” Lutcavage said.

“Most of PSAT or data logging tags on ahi were deployed in the eastern and western Pacific, so the Hawaiian islands remain a ‘data poor’ area as far as high-tech tag results,” she added.

Last week, six large yellowfin tuna (ahi) were tagged with pop-up satellite tags and released in waters off Kauai. If all goes well, the tags will collect data that will help identify their migration routes and behavior for one year, Lutcavage said.

Read the full story at the Garden Island