Division of Aquatic Resources

Taʻape (Lutjanus kasmira) were first introduced by the Hawaiʻi Territorial Government in the 1950’s from French Polynesia to supplement Hawai‘i’s local fisheries. While taʻape was one of dozens of species introduced to Hawaiʻi, none of the others have attained such numbers in the ensuing decades. Taʻape can now be found in large schools throughout the entire Hawaiian archipelago and are found from shallow waters to depths of over 400 ft. Due to their smaller size (generally less than 12 inches) and yellow color, their market value has always been relatively low. Despite this, taʻape are an excellent food fish and are growing in popularity with chefs and sustainability-minded fishers. The Division of Aquatic Resources (DAR) is holding this tournament to promote taʻape as a delicious, abundant, and sustainable food resource. DAR is excited to feature Chef Mark Oyama of Mark’s Place Restaurant and Contemporary Flavors Cuisine who will be hosting a fish fry at the tournament weigh-in.

This tournament is funded in part by the Federal Aid in Sport Fish Restoration program. It contributes to the statewide efforts of The Ta‘ape Project, which aims to promote taʻape with local fishers, chefs, and businesses and is run by local nonprofits Chef Hui and Conservation International Hawai‘i.

To download a copy of the tournament rules and entry form, click here.