Fishmongers and chefs bid on a variety of fresh catch at the Honolulu Fish Auction.
A slice of the fish's tail reveals color, fat content and meat quality.
A close-up look of the tails
On the day of the tour, an abundance of opah (commonly known as moonfish) was available.
An auctioneer offers a close-up look of a chunk of big-eye tuna.
An auctioneer controls the bidding process, which starts at 5:30 am.
Once the fish are sold, they are then transferred on to a pallet and picked up by the buyer.
Fresh big-eye tuna will be bound for local restaurants in addition to being shipped to the Mainland and other international destinations.
Workers dart in and out of the refrigerated auction floor, which is open for tours on certain Saturdays.
On the auction floor, visitors will learn about how the fish are inspected to insure seafood safety and how a fish auction works.
A cross section of the tail is cut so buyers can determine the quality of the fish.
United Fishing Agency general manager Brooks Takenaka (pictured right) talks to one of the auctioneers.
Boats pull along dockside to unload fresh catches.
Fish continues to be offloaded as the auction continues inside.
Fish are covered in ice to maintain freshness.
Ice is shovled on top of the fish to maintain freshness.