Conservation International Hawai‘i’s 8th annual Hawai’i Sustainable Seafood Month in partnership with Chef Hui is a month-long celebration of Hawai‘i’s unique seafood varieties and cultural practices surrounding sustainable seafood appreciation and preparation. This year’s theme for Sustainable Seafood Month is to create value-added seafood products to reduce seafood waste.

Sustainable Seafood Month veteran, Ed Kenney and his team is creating an exciting menu of both shared and plated dishes that will feature ingredients such as; he’e ink and head, kanpachi kama skin, tuna marrow and tail, mahi-mahi bottarga, cured tuna heart.