Wind and Water

The water here today is from a hundred miles away, and tomorrow it will be gone - and the Tradewinds do the same, traveling two thousand miles before brushing the cane covered slopes and beaches. Sometimes a Kona winds blow up from the south and bring fog from the volcano to thicken the sky - which describes last year's obscuration of Kauai where visibility dropped to just a mile or less.
The water only goes one way, rushing in thick swells across the Pacific, and threading between the tall mountains that rise from the bottom and pierce the ocean's sky, and then rise to catch clouds and rain in ours.
With the water come the itinerant, pelagic fishes that travel along - they're not from here and they're gone again to Tahiti tomorrow. Ono (wahoo), Mahi-Mahi, Ahi (yellowfin tuna), and Marlin follow the deep ocean inclines of temperature and sub-auquatic shores, moving from Mexico to Hawaii to Indonesia and onward. They thread between the underwater mountain flanks that are these islands.
To catch them the trawlers imitate their favorite bright sparkly food - other fish and squid - and drag lures across the surface to bring them up. It's a random act of moving in zig-zags across the water. Fishing not always catching.
A just-married guy named Reed from Wisconsin caught a 30-lb, 40-something inch Ono, which Johnny the Mate is holding. His bride would not attend as she is a self-described puker and doesn't eat fish. But this streamlined deepwater seadart is quite simply not what can be thought of when one thinks generally of "fish."
The freshness of the catch is absolutely incomparable. The sashimi is translucent with no "fishy" smell or flavor whatsoever, and melts like butter in the mouth. If you don't stick a knife in it, an Ono this size sells for about $200 to a restaurant, which will quadruplee or more as the chef prepares a macadamia crust and other various specialties - including drinks - and ends when the satisfied patron leaves a hefty tab behind. In a few shops, fillets so fresh you can get them nowhere else go for $19.99/lb.
Anything a day or two old or frozen - goes to make tacos that are sold at the fluffy-drink tourist feed-bags along the narrow shore, served by waiters and waitresses from land-locked states who hope to change their luck.
And a day or two later the fish and the water is another hundred miles past and heading for the Kiribati and the Touamotus - but more are approaching.