Hapu`upu`u - Grouper

I. Biological Description

Hapu`upu`u (Epinephelus quernus), commonly called grouper or sea bass, is only known to occur in the Hawaiian Islands and at seamounts just northwest of Hawaii. Members of the grouper fish family are able to change skin colors to blend into their natural habitat, and the hapu`upu`u is no exception. Most hapu`upu`u seen in the market are black, but fish captured in certain locations may be brownish or reddish.

Hapu`upu`u is a deepwater bottomfish usually caught at between 50 and 150 fathoms. In general, larger fish are caught at greater depths.

II. Of Special Interest For Buying/Distributing

Availability And Seasonality: The largest landings of hapu`upu`u usually occur in the fall and winter (October-December) and in the spring (February-April). The majority of the hapu`upu`u catch in recent years has come from the Northwestern Hawaiian Islands.

Most of the hapu`upu`u caught off the main Hawaiian Islands are from 5 to 10 pounds in size, whereas the waters around the Northwestern Hawaiian Islands yields fish mostly in the 10 to 30 pound size range.

Fishing Methods: Hapu`upu`u is frequently caught incidentally in the hook-and-line fishery for deepwater snappers. However, knowledgeable fishermen are capable of targeting this species, which is an aggressive feeder that readily takes baited hooks.

Distribution: Hapu`upu`u caught off the main Hawaiian Islands are sold through the fish auctions, through intermediary buyers on the major islands, and directly to restaurants. Most of the Northwestern Hawaiian Islands' catch is sold through the Honolulu fish auction.

Substitution: Hapu`upu`u is often substituted for more expensive fishes, such as the kumu or goatfish, in Chinese restaurants which feature steamed fish. Although hapu`upu`u is primarily sold to ethnic retail and restaurant markets, its popularity as a "catch of the day" (interchangeable with other white-fleshed bottomfish) in non-ethnic restaurants is increasing.

III. Of Special Interest For Preparation/Quality Control

Shelf Life And Quality Control: Hapu`upu`u keeps well (2 weeks) when properly brined and iced after capture (see Table 3). The only quality problem which may arise is the occasional presence of sac-like parasites in hapu`upu`u flesh. The sac may be cut out of the flesh and is harmless if eaten.

Product Forms And Yields: Most of the hapu`upu`u is landed as whole, iced fish. The fish is initially sold head-on so that buyers can assess product quality by the clarity of the eyes and the color of the gills. The ethnic and household retail market components have a strong preference for smaller fish (1 to 5 pounds in round weight) that can be steamed head-on. The larger-sized fish harvested in the Northwestern Hawaiian Islands are filleted for the restaurant market. Although the skin is tough, the flesh is easy to fillet due to the lack of small bones. However, the waste factor is higher for hapu`upu`u, due to its large head, than for substitute species, and the lower yield (40% of round weight) has discouraged wider use by restaurants (see Table 5).

IV. Of Special Interest To Consumers/Foodservice Personnel

Color, Taste, Texture: Hapu`upu`u is noted for its clear white flesh that is almost as delicate in taste as that of Hawaii's deep-sea snappers.

Preparations: Steaming is a favorite method of preparing hapu`upu`u, especially small fish, in Hawaii. Hapu`upu`u is also used in ethnic restaurants to make sweet-and-sour fish and fish head soup. Hapu`upu`u is suitable for steaming, baking, poaching, deep frying with batter, and is sometimes served raw (as ceviche).

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