I blogged a while back about the impact of the impending ban on bottom-fishing techniques used to scoop up a handful of succulent local varieites such as opakapaka and onaga. This presents a problem for Hawaii eateries with signature dishes based on these fish, such as Alan Wong's (although Wong, who has been trying to get the ginger-crusted onaga off the menu for years, might actually be relieved). The ban is now official and runs through Oct 1. So foodies should be aware that they may be chowing frozen or lower quality fish when they belly up to seafood plates at Hawaii restos.

—Alex, 04/30/07