What is Moi (Polydactylus sexfilis)?

Moi Moi

Common names for Moi

Pacific threadfin, Hawaiian moi

Other languages for Moi

  • French name: Barbure ou capitaine
  • Italian name:
  • German name: Fingerfisch

Introduction to Moi

Moi was once a delicacy reserved for male nobility in Hawaii; anyone found eating the fish risked harsh penalties. As a result, moi has earned the unofficial moniker “the fish of kings.” While Westernization abolished the ban on moi, access to the fish was restricted owing to wild stock decline. Through the 1990s, stock restoration efforts restored the recreational fishery for moi; commercial fishing remains practically nonexistent. However, aquaculture activities have increased the number of individuals eating this fish in Hawaii and on the mainland. The Oceanic Institute of Hawaii supplies the stock for moi farmers across the state who sell the fish in the 3/4 to 1 1/2 pound range. In open-ocean, underwater cages, Hawaii’s main aquaculture business produces moi. Smaller-scale farmers raise the fish in seawater tanks, raceways, or ponds. Moi produced on-farm are picked, iced, and transported within hours to both domestic (Hawaii and the continental United States) and foreign markets.

Product profile for Moi

Moisture is white to light gray in color and cooks white. The flesh is juicy, soft, and flaky, with a deep, mild taste.

Cooking tips for Moi

Moi has a high oil content, which helps to keep the meat juicy in a variety of cooking ways. Whole fish can be steamed or baked, or skin-side down fillets can be seared in a skillet. Moi can also be served raw as sashimi after being grilled, roasted, or pan fried. Smoking is also a possibility because to the oil in the flesh.

Nutrition facts for Moi

Calories: 122 Fat Calories: 37 Total Fat: 4.1 g Saturated Fat: 1.4 g Cholesterol: 69 mg Sodium: 73 mg Protein: 21.1 g Omega 3: N/A

Primary product forms for Moi

Fresh: Whole, Dressed, Fillets Frozen (rarely): Whole, Dressed

Global supply for Moi

United States (Hawaii), Iran