“The auctioneer rings a brass bell at 5:30 am and the bidding begins.” (United Fishing Agency)
“One of the most colorful but least known spectacles offered along the waterfront is the daily fish auction, offered in several spots by independent auction houses who take a percentage for selling independent sampan catches.” (Star Bulletin, Dec 11, 1954)
“United Fishing Agency, auction sales only, was organized … by fishermen, wholesalers and retailers. Agency trucks pick up deep-sea tuna and marlin and shallow-water bottom fish at the docks.”
“The United Fishing Agency is one of the best things that has ever happened to Hawaii’s seafood industry. … The agency … revolutionised and changed for the better the way Hawaii’s seafood is marketed”. (Iverson)
Back then, “The man who makes things go, Shozo Tanijo has been buying and selling fresh fish for over 40 years. As auctioneer and assistant manager of the United Fishing Agency, his shrewd handling of early morning auctions means life and death to the fishing industry.”
“It isn’t so much a matter of waiting for bids as it is a question of coaxing them from canny buyers – wholesalers, retailers and peddlers.” (Star Bulletin, Dec 11, 1954) That was 70 years ago; not much seems to have changed.
When I was at DLNR, I had the opportunity to experience the fish auction. A couple owners of several longline boats wanted me to have a firsthand experience. It was memorable.
“The United Fishing Agency started the Honolulu Fish Auction on August 5, 1952.” (Hawaii Seafood) “They brought together several small fishing companies founded by Japanese immigrants in the 1900s.”
“Modeled after the famous Tokyo auction [where fish were sold individually rather than by the boatload to wholesalers (Mossman)], the Honolulu Fish Auction was born … “
“The Hawaii longline fleet has since grown to over 140 vessels operating the most sustainable fishery in the world. They still operate it today at the new facilities located dockside on Pier 38 [at Honolulu Harbor].” (United Fishing Agency)
“In other parts of the world, fishermen sell their fish to wholesalers who generally dictate prices. The United Fishing Agency came up with a better way that allows the independent fishermen to sell their catch at a fair price …”
“… and, in turn, enables auction buyers representing the wholesale, retail and restaurant sectors to get the freshest fish. Open competitive bidding rewards higher quality fish with higher prices.” (HawaiiSeafood)
“Wholesalers and retailers bid against each other at these auctions. Often street truck-peddlers will form a hui to buy one 150-200-pound fish which they split later.” (SB, Dec 11, 1954)
Today, “The United Fishing Agency is a privately-held company with Mr Akira Otani as President, Brooks Takenaka as Manager, and Frank Goto as General Manager Emeritus.” (Iversen)
“‘The commercial fishing industry is the largest food producer in the state,’ says Goto, who also serves as assistant vice president of United Fishing Agency, the entity that runs the auction and is celebrating its 70th year in business.”
“‘We’re really 80%-90% of the local production of food in the state, so if we’re talking about food security, we’re the most important industry. Fresh fish is not only a cultural staple here,’ he adds, ‘it’s also an economic necessity.’” (Mossman)
“Brooks Takenaka, the auction’s general manager, is fond of saying that Hawaii’s pelagic longline fishery is the world’s best managed, pointing out that 20 per cent of Hawaii’s tuna longliners carry federal observers and that 100 per cent of swordfish longliners carry observers. When their quotas are reached, they stop fishing.” (Iversen)
“The day starts at 1 am. That’s when unloading begins, 6 days a week. The fishing vessels are unloaded in order of arrival. Fish are weighed, tagged with the vessel name, displayed on pallets, and kept clean and cold.”
“Before being offered for sale, each fish is carefully inspected by the United Fishing Agency staff to ensure fish quality and safety. Buyers arrive before the auction begins to inspect the day’s landings. By tradition, the auctioneer rings a brass bell at 5:30 am and the bidding begins.”
“Hundreds of fish are displayed on pallets on the auction floor. The United Fishing Agency auctioneer moves down the rows of fish surrounded by buyers who openly bid against each other for value, the best prices and quality fish.”
“The majority of fish are sold individually. This competition continues until all the fish are sold. Up to 100,000 pounds of fish can be auctioned in a day. Buyers are invoiced for their purchases by United Fishing Agency and fishermen are paid that day for their fish.” (HawaiiSeafood)
Limited tours at the auction are available by Reservation Only, on selected Saturday mornings from 6:00am – 7:30am. Cost is $35 for adults and $25 for children 8 – 12 years old. As a place of business the Honolulu Fish Auction does not allow unescorted access into the facility. NOTE: Tours are not generally scheduled mid December to mid January.
“The tour begins with viewing the fishing vessels dockside and a discussion of how the fish are harvested and handled to preserve quality and safety. The daily life on a fishing vessel is described.”
“The regulatory requirements of the fishery are then emphasized … The tour then traces the fish from the vessels into the fish auction facility.”
“On the auction floor, you will learn about how the fish are inspected to insure seafood safety and how a fish auction works. You have the opportunity to see the variety of fish landed and learn something about fish quality, seafood & health and seafood safety. “ (HawaiiSeafood)
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