Four Tips for Finding the Best Pacific Islands Seafood

Looking for the freshest seafood in the Pacific? Learn how to find the best sources of fresh, local catch in Hawai‘i, American Samoa, and the Mariana Islands.

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A woman with long brown hair wearing a gray shirt smiles at the camera. Dr. Claire Gonzales was a 2024–2025 Knauss Fellow with NOAA Fisheries’ Office of Science and Technology. Credit: Claire Gonzales
A small gray-brown fish positioned above a much larger, speckled yellow-brown fish with reddish fins against a black background. These two freckled stargazers (Xenocephalus egregius) were collected by NOAA’s Northeast Fisheries Bottom Trawl Survey in September 2022. They were used to help redescribe the species, and show the physical changes that this species experiences throughout its lifespan. Juveniles (top) tend to have blue-green streaks, while adults (bottom) display a yellow-gold coloring and freckles. These specimens now reside in the Smithsonian Institution National Museum of Natural History’s collection. Credit: Katherine Bemis/NOAA Fisheries and Matthew Girard/Smithsonian Institution
Small village on a peninsula surround by blue water, a small fishing port protected by a breakwater in the foreground, mountains in the background Sand Point, Alaska, is a remote city in the Aleutians East Borough. It was founded in 1898 as a cod fishing station and trading post. Credit: NOAA Fisheries/Connor Maguire
A fisheries observer in an orange coat and green overall bibs leans over a blue fishing tote with two salmon laid on the top. One is being measured on a measuring board. A shore-based fisheries observer collects data from a salmon caught in the pollock fishery at a fish processing plant in Alaska. Credit: NOAA Fisheries/North Pacific Observer Program
A grid of photos with text overlaid saying "Aquaculture Literacy Mini-Grantees" with an eeBLUE logo. Clockwise from the top right: Two people face each other as they talk into podcast microphones; Two sisters smile for the camera with the ocean behind them; An adult stands over a child and guides him in shucking an oyster; teachers working together on large bins for an aquaculture installation; three people in a commercial kitchen with the person closest to the camera holding ingredients. Photo Credits (clockwise from top left): Gabriela Bradt; Saltwater Classroom/Austin Mills; Logan Willans/Maine Aquaculture Innovation Center; University of Maryland; Martha's Vineyard Shellfish Group
A grid of four photos. Top left is a From Hatchery to Habitat exhibit at an aquarium. Top right is a close-up of a person's hands and they are holding a shucked oyster and pouring hot sauce on it. Bottom left is a group of people in waist-high water watching an oyster farmer pull cages up to show their farm. Bottom right is a group of high school culinary students and their mentors standing at a display table. Overlaid on the photo grid reads "eeBLUE naaee Aquaculture Literacy Mini-Grantees" Photo credits: Tampa Bay Watch (top left); South Carolina Aquarium (top right); North Carolina Oyster Trail (bottom left); Tagal Oceanic/Lisa Tagal (bottom right)

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