Serenity Eco Retreat – Uoleva, Ha‘apai, Tonga
Serenity Eco Retreat, Uoleva, Ha'apai, Tonga
Hangton Pacific Co – Suva has been in operation for over 20 years, we operate a fleet of long line vessels, plus purchase from other vessels calling into Fiji, our target specie is Tuna, Big Eye and Yellowfin. We process and export 95% of our catch and materials going through our processing plant. We specialize in fresh and frozen products. Our major markets are in Japan and USA, while a small volume to destined to Taiwan, Vietnam, Sri Lanka and Thailand. We are Exporters, Importers, Processors, Wholesalers, Fishermen.
| Fresh Product | Frozen Product | Value Added Product |
| Gilled and Gutted & Gilled Gutted Headed – Yellowfin, Big eye tuna, Mahimahi, Wahoo, Escolar and Albacore, Dressed Marlin & Swordfish, Opah racks | GG, GGH – Big eye & Yellowfin Tuna, GG – Mahimahi, Wahoo, Escolar, Sail fish, Spear fish DWT – Swordfish, Marlin, Escolar | Loins & Fillets of above species, vacuum packed either glazed or plain. |
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Swordfish has a mildly sweet flavor and a moist, meaty texture with moderately high fat content. The flesh can range from white or ivory to pink or orange. The color variations do not reflect quality. All Swordfish turn beige in color after cooking. |
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Yellowfin Tuna is a delicious fish which lends itself best to grilling or searing cooking applications. It is best served as sushi or cooked rare to medium-rare. Yellowfin Tuna has a medium-mild flavor with very firm texture. The flesh is deep red while raw, is often used for sashimi. |
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Albacore has a mild to medium flavor profile with firm flesh and large flakes. Like other tunas, it has a “steak-like” texture. It has a higher fat content which gives it a richness of taste. Albacore is also called Tombo. It is a delicious fish which lends itself best to grilling or searing cooking applications. |
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Bigeye are prized for sashimi. They have a moderately pronounced flavor, a high fat content with marbling near the skin and a richer flavor. The texture is firm and “meaty” with large flakes. It is best served as sushi or cooked rare to medium-rare. |
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Blue Marlin has a mildly pronounced flavor with a very firm, almost steak-like texture. Flesh with a high fat content has a natural sheen. Marlin are highly prized in Japan for sashimi. Blue Marlin (Kajiki) is served as sashimi. |
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Mahi mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture and large, moist flakes. The skin is thick and should therefore be removed before cooking. Fresh Mahi Mahi has translucent pinkish flesh and a bright red bloodline. |
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Opah, also called Moonfish, has translucent pinkish flesh and beautiful multi-colored skin. The cheek meat is dark red. And the breastplate flesh is bright red. All the flesh turns white after cooking except for the breastplate which turns brown. |
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Striped Marlin has flesh which varies in color from light pink to orange-red. Orange-red flesh is especially desired by the sashimi market. It has a firm texture and a distinctive flavor. Dark steely blue back which is lined with dark cobalt blue or lavender stripes, which fades to a silvery white belly. |
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Hangton Pacific operate with strict guidelines and adheres to all the policies within the company to ensure smooth business operation. Click below to read our company policies
| Environment | Human Resources | OHS | Grievances | Sexual Harrasment |
Our team is always ready and happy to serve you with you questions and queries. Use the contact form on you right to send us your message in writing or if it is urgent, drop us a call.
June, 2026
Monday
August 26,2019
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Serenity Eco Retreat, Uoleva, Ha'apai, Tonga
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