New Legislation Protects Hawaii’s Fishing Industry: Highlights from Friday’s Food and Farm Bills

Retailers in Hawaii will soon have to label the origin of yellowfin and bigeye tuna in ahi sashimi, poke, and sushi. Governor Josh Green recently signed a bill requiring these labels by July 1, 2026. This move aims to help consumers know if they’re buying locally caught fish.

Currently, much of the ahi sold in Hawaii is imported. Many retailers haven’t had to disclose where this fish comes from due to a gap in federal seafood labeling laws. Often, imported ahi is labeled as “previously frozen,” making it cheaper than fresh local tuna. Additionally, some of this imported fish is treated with carbon monoxide to maintain its bright color.

Advocates for Hawaii’s fishing industry hope that the new labeling law will encourage people to buy more locally sourced ahi. Eric Kingma, executive director of the Hawaii Longline Association, believes that clearer labeling will help consumers make informed choices about their seafood. He noted that imported ahi comes from several countries, including Vietnam and the Philippines, while Hawaii’s longline fishing fleet lands around 30 million pounds of fish each year.

Local auctioneer Mike Goto supports the bill, saying it promotes transparency in retail markets. He emphasizes that consumers deserve to know where their food comes from to make better choices.

The bill impacts retailers who purchase over $230,000 of fresh or frozen produce annually. This labeling law is part of five new measures focused on food, agriculture, and biosecurity in Hawaii.

In addition to the labeling bill, other important legislation was passed. One law enhances protections for agricultural producers against crimes, named after a rancher tragically killed while protecting his livestock. Another bill boosts biosecurity measures to guard against invasive species, highlighting their significance beyond just agriculture.

Hawaii is also investing in innovation for local businesses. A new initiative will provide resources for developing products from local agriculture, like jams and sauces. This aims to support small businesses and create value-added products that can have a longer shelf life.

Overall, these changes signal a renewed focus on supporting local agriculture and enhancing consumer awareness. As the state prepares for these new regulations, there is hope that they will foster a stronger connection between Hawaii’s communities and their local food sources.



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Editors