we know how to dress for the beach a little better.

- I got this.

- Fish!

- In Hawaii.

- Because if your gonna eat seafood

might as well go to the middle of the ocean to get it.

- [Steven] Today on-

- [Andrew] Worth It.

- [Steven] We're going to be trying three

fish dishes at three drastically different price points

to find out which fish dish

is the most worth it at its price.

- Fish dish bish.

Look at Hawaii.

That's actually the ocean.

That's Hawaii.

We are on the island of Oahu.

- Oh.

In the city of--

- Honolulu.

- This will be pretty much gonna be sticking

for this journey.

Maybe we'll come back some other day.

Check out the other islands.

- First off we're going to a place called Ahi Assassins.

- What are we going to be having there?

- Poke!

- Wish I brought my swim trunks.

I didn't pack for this really.

(band music)

- I'm Erika, I'm the co-owner of Ahi Assassins.

- I'm Josh, co-owner of Ahi Assassins.

- This is traditional poke here that we do.

- What is poke?

- [Erika] In Hawaiian just means to dice or cut.

Poke for us is fresh fish, lightly sauced.

We wanna bring through the taste of the fish.

Majority of the time if you come in here in our first hours

you'll see guys breaking down fish, right here.

- [Andrew] How long have you been fishing?

- I think I was made on a boat.

(laughing)

Possibly, born right off of a boat.

On my mom's side

I come from a long line of Hawaiian fisherman.

- So did you always think that you would

be a fisherman for work?

- It was my dream.

I read the "Old Man in the Sea".

I'm like, that's who I wanna be.

- [Erika] He was a construction worker.

He would never go to work

because he wanted to catch the ahi.

So we decided to give it a shot

and make it a business.

- [Josh] This is all that's left of our first boat.

- I was wondering, like it's kind of a weird looking door.

(laughing)

- This boat now rests at the bottom of the ocean.

We've still got the door ahis are still coming through it.

- Do you have a couple favorites

that you could recommend for us?

- Yeah so we are really popular for our Lunatic poke.

That's our version of spicy ahi.

I am not a mayonnaise eater

so we decided to take the mayonnaise out

and add a few other things in there.

- Could you give us a little snapshot

of what is in that sauce?

- If I tell you, I gotta kill you man.

(laughing)

- [Andrew] Talking to a couple of assassins

I don't want to rub them the wrong way.

- This is a miniature van that we're sitting in the trunk of

because Ahi Assassins does not have any sit down space

in their retail space.

- You take a bowl and you eat it anywhere.

- I feel like I'm channeling Josh's story right now.

I got sounds of construction.

All I wanna do is eat fish.

- [Steven] Let's do it.

So first.

- [Andrew] The Lunatic.

- [Steven] Yes.

- Looks like cartoon rubies, little sea jewels.

- [Steven] Look at how juicy they look.

- It looks extremely juicy

- I can't do much more talking

because I'm salivating so much.

- Cheers.

(upbeat music)

(chewing)

Oh, my god.

- Yeah.

- It's so tender.

It just like melts.

- This is the real tuna melt.

- Yes.

- This is the most luxurious texture

I've ever experienced with food.

I feel like a bear eating this.

It's like (growling).

- I've never had real--

- Oh my god.

- It's like when you watch sports

and your just watching it from your own couch.

Then when you go the game and your court side

you actually see and feel the vibes of the place.

- Courtside with the bad fish.

- No hesitation.

(laughing)

- [Erika] We're gonna do Hawaiian style,

which is our traditional poke.

- [Josh] Hawaiian salt, limu is the seaweed.

- [Erika] Throw white onions and inamona,

a little bit of Hawaiian chili peppers,

and then coat that with sesame oil.

Mix everything around,

get the rice in your bowl,

top it on top and then that's your final poke bowl.

(cash register ring)

- So here we have the Hawaiian style.

- Yes.

(band music)

- Oh...

God, what have you done?

- This tastes like your standing on a beach and just

grab the tuna out of the water.

You got all this seaweed stuck to it.

- [Steven] Oh my god.

- I want to try all of them.

- My mind is being re-wired right now,

like the things I knew about raw fish

and the taste that you could experience.

- Stupid good.

- I wish I didn't know about this.

- We flew too close to the sun on the wing

of a tuna.

- [Erika] We use every bit of the ahi in this shop.

- [Josh] Hawaiians are taught to use your resources

and store them well.

We catch only sizeable fish, one hook, one line at a time.

I'm not thinking about a paycheck for me.

I'm thinking about putting food on the table

for many generations.

- [Erika] So bones and collars

that's usually trash parts of the fish...

- Yeah. - You can say.

It's not trash to us that's gold.

Everyone's favorite is the bag of bones.

It's when we get a paper lunch bag

and we just fill it to the top.

- Do you just munch down on that?

- Yeah totally.

- Is the whole thing edible at that point?

- You would've sucked the meat off of those bones.

Yeah, it's exactly like a chicken wing.

- [Andrew] Okay.

- That bone meat.

- Bone meat.

- That's what I'm about.

- I had no idea this was gonna happen.

Imagine the size of this thing.

You know that's like that on you.

- Oh.

- How should we attack this?

- People just like to stick their finger in it.

- Oh geez.

- Dip it in and you eat it.

- Okay, alright I can't wait.

- Oh yeah...

look at that.

I just ripped meat off of a fish's neck head.

Oh dude, it's so fatty and soft inside.

- This is where the flavor lives.

- Yeah.

- Right off the bone.

- Now I feel like a bear.

- Can you imagine if bears knew how to deep fry fish?

(laughing)

Last thing I want to talk about is the aloha spirit.

It's about the family, it's about the neighbors

- Can I eat the outside of this?

- I'm trying to have sentimental moment with you bro.

- Sorry, I gotta find out if I can eat it.

(chewing)

- [Steven] We got Leonard's Bakery.

My roommate is from Hawaii and he said we should eat here.

Oh man.

Boom.

(soft rock music)

- Oh.

- Oh no.

I feel like eating a thick cloud.

- It's delicious.

- I need to live here.

- [Andrew & Steve] Fish fact.

- [Andrew] The mucus-producing hagfish

can fill a two gallon bucket with mucus

in minutes when disturbed.

- What?

- Yeah.

- How big is this fish?

- We'll try to find a picture and put it here.

- Can you imagine producing gallons of liquid

from your body?

- Okay.

- Just when your annoyed.

I guess that's kinda like what crying is,

but if you cry gallons.

- And it was thick in viscous.

- Yes, great usage of viscous.

- Now we're going to a place called MW Restaurant.

It is a husband-wife duo.

- I wonder if they consider each other

a catch.

(serene music)

- I'm Michelle Karr-Ueoka,

pastry chef, owner of MW Restaurant.

- My name is Wade Ueoka, chef and co-owner of MW Restaurant.

- I love the fork MW, it's awesome.

- [Wade] Her cousin actually designed it for us.

- That was one of the very few things we agreed on.

(laughing)

- What kind of restaurant is MW Restaurant?

- [Wade] We do Hawaii Regional Cuisine.

Hawaii is made up of so many ethnic backgrounds

so we try to put that all together on a plate.

- Do you mainly focus on the dessert

or do you cover other areas in the restaurant?

- No no, only dessert

and I think that makes it a happy marriage too.

The front is his side, the back is my side.

- [Wade] Today we're making the dish

for this beautiful naga that just came in today.

It's a long tail red snapper.

We take the filet, season with salt,

and we take blocks of kiri mochi,

and then we grate it, looks like shredded coconut.

Coat the fish and then sear it a medium to hot pan

with about 3-4 minutes on each side.

We place the fish right on top several minutes

and then three small piles of bonchon vegetables,

kimchi, bok choy, and then some pickled namasu.

My mom used to make deep friend mochi,

growing up is one of my favorite things.

That's kind of the inspiration of this dish.

- [Steven] Do you serve the dish now

when you mom comes to the restaurant?

- [Wade] Yes.

(laughing)

What does she think about that?

- [Wade] She loves it.

- [Andrew] This is delightful.

Do you ever thing you'd mochi as a crust for a fish?

- No, but...

now I'm thinking

what else can we crust with mochi?

- Probably anything.

- This is a unnamed cocktail by the way.

- Yeah.

- There's still development it's uzu, ginger.

- Some kind of Japanese whiskey highball

- And a local honey.

- Local honey, that's what they called me in high school.

- Cheers. - Cheers.

- Okay that's delicious.