At Island Wild Seafoods, our prize catch is fish from the waters of the tropical Pacific Ocean – yellowfin and bigeye tuna (known in the islands as ahi), swordfish, mahimahi, wahoo (ono), moonfish (opah), hebi (spearfish), marlin, pomfret (monchong), mako shark, and various other species we come across.
Clint Funderburg (left), owner of Island Wild Seafoods, and Alex Bueno, captain of the F/V Rachel, pose near the boat. →
All of the fish we sell is completely wild and unadulterated with any additives or gassing procedures (carbon monoxide treating) which others use to mask the quality of product. We rely on the freshness of our product at the time of freezing and the temperatures we freeze at to keep the texture and color intact and deliver the freshest possible wild seafood to you.
← The F/V Golden Sable and F/V Rachel rest at the dock.
At Island Wild Seafoods, all the fish we sell is caught by longline on our own vessels while fishing under limited entry permits in Hawaii and the islands of American Samoa. Ours is the highest-rated fishery of any in the world at this time by the standard set forth by the United Nations for sustainable fishery practices. We are also monitored by National Oceanic & Atmospheric Administration (NOAA) observers to make sure we stick to quotas and keep up the practices we have initiated to help avoid interactions with sea turtles and birds.
Upon being caught by our vessels all the fish are immediately cleaned and bled, then taken into the processing area, filleted and vacuum-packed, and finished by placing them in plate freezers. Once frozen to -50°, they are boxed and stored in our fish-holds.
By freezing the fish so quickly, and at such a low temperature, the freshness is locked in before the fish can age at all. Once thawed our fish is as fresh as the day it was caught, making it even fresher than a so-called “fresh” product that has been on ice for up to three weeks.
All of the fish we sell is caught only by our own HACCP-approved vessels and handled in our HACCP-approved facility in Toledo, Oregon. By doing this, we are able to monitor the quality of the fish we produce from the moment it comes from the pristine waters of the Pacific Ocean until it reaches your plate.
Not sure how to cook what you’ve bought? Here are some favorite recipes from Island Wild staff and friends.
Seared Ahi Steaks With Spicy Wasabi Mayo
Serves 2.
2 6-8 oz. grill grade Ahi tuna steaks
Wasabi Mayo
1/2 cup mayonnaise
1 tablespoon green onion
1/4 teaspoon or more of wasabi paste or powder
Whisk above ingredients together and chill.
Marinade
1 tablespoon teriyaki sauce
1 tablespoon soy sauce
1/2 tablespoon rice vinegar
Cover steaks with marinade. Let stand for 30 minutes.
To grill, brush grill with oil and preheat grill to medium-high. Barbecue steaks on medium-high heat for about 2 minutes per side for medium-rare, or 4 minutes for medium.
For stove-top cooking: oil pan and heat until oil is hot but not smoking. Sear tuna on medium-high heat for about 2 minutes per side for medium-rare, or 3-1/2 to 4 minutes for medium.
Note: you can substitute mustard powder for wasabi.
Serve with rice, thinly sliced cabbage, couscous, or sauteed vegetables.
Click here to see more recipes!
Macadamia Nut Crusted Mahi Mahi
Serves 4.
4 6-8 oz. mahi mahi fillets
Crust
1 cup macadamia nuts, chopped
2 cups panko (Japanese bread crumbs)
1 clove garlic, minced
1/4 cup fresh basil leaves, chopped
Chili Mayo
1/2 cup mayonnaise
1 teaspoon Thai garlic chili paste
Salt and pepper, to taste
Combine all ingredients for the crust in a shallow pan. Stir together all ingredients for the mayonnaise. Brush mahi mahi fillets with Chili Mayo on just one side of each fillet. Press each fillet, mayonnaise-side down, into the crust mixture and return fillets to a plate, breaded side up.
Heat a large sauté pan to medium-high heat with enough canola oil to cover the bottom of the pan. Place fillets, breaded side down, in the pan and sauté until crust is golden brown, about four minutes. Gently turn fillets over and cook until the mahi mahi is cooked through, about three to four minutes.
Serve with rice and steamed vegetables.
