Go Fish!

Huggo's Chef Ken Schloss at Honolulu Fish Auction.

Huggo’s beloved — and uber-talented– Corporate Chef, Ken Schloss, braved an extremely early morning call and chilly temperatures today in his continuing pursuit of the islands freshest and very best ingredients. His location, the exciting, fast moving fish auction at Honolulu’s Pier 38.

The Honolulu Fish Auction anchors the Commercial Fishing Village on Pier 38 and is the only fish auction operating between Tokyo and Maine! In Fact, it’s the only fresh tuna auction of its kind in the United States. Founded by The United Fishing Agency in 1952, the group continues to operate the auction six days a week today.

The day starts at 1 a.m. as boats line up dockside for unloading and it continues until the last fish is sold. In keeping with tradition, the auctioneer rings the brass bell at 5:30 a.m. sharp, signaling the beginning of bidding. Up to 160,000 pounds of fish are auctioned daily, including Big Eye Tuna, Swordfish, Mahi Mahi and deep water bottom fish that are among the highest quality available anywhere in the world.

Always a favorite, always top quality -- Mahi Mahi!
Hundreds of fish are laid out on pallets before the auction begins.

Aside from the variety of fishes available in various sizes and grades , this auction is unique in that it allows individual fisherman to sell their catch at fair prices to buyers representing the wholesale, retail and restaurant sectors. Other auctions worldwide offer their daily catch solely to wholesalers who then generally dictate the price.

For some of the most ono (delicious), freshest fish anywhere, make a fast track to Huggo’s — Chef Ken will be whipping up some extra special specials on his return to Kailua-Kona! Chef Ken oversees culinary operations at Huggo’s and On the Rocks in Kailua-Kona and at Lava Lava Beach Club in Waikoloa Beach Resort.