>> POKE MIGHT NOT BE AS LOCAL AS CUSTOMERS ARE LED TO BELIEVE.

MUCH OF THE POKE WE EAT COMES FROM FISH CAUGHT LOCALLY, BUT NOT ALL OF IT.

SOME OF IT COMES FROM THE INDIAN OR ATLANTIC OCEANS.

IT COULD HAVE BEEN CHEMICALLY TREATED OR FROZEN.

BILLS CURRENTLY UNDER REVIEW AT THE STATE AND FEDERAL LEVELS ARE AIMING TO REQUIRE RETAILERS TO INCLUDE WHERE THE FISH WAS CAUGHT ON THE LABELS.

JOIN THE DISCUSSION ABOUT THE FISH WE EAT, NEXT ON INSIGHTS.

♪ ♪ >> Yunji: ALOHA AND WELCOME TO INSIGHTS ON PBS HAWAII...I'M YUNJI DE NIES.

DO WE REALLY KNOW WHERE THE FISH IN OUR POKE AND SUSHI COMES FROM?

FROM LOCAL WATERS OR FROM HALFWAY ACROSS THE GLOBE SHOULD YOU HAVE A RIGHT TO KNOW?

CURRENT BILLS SWIMMING THROUGH THE LEGISLATURE COULD REQUIRE STORES TO CLEARLY LABEL WHERE THEIR RAW AHI AND OTHER FISH FOUND IN POKE AND SUSHI ARE CAUGHT.

SUPPORTERS SAY IT'S ABOUT TRANSPARENCY, BUT CRITICS WORRY ABOUT ADDED COSTS AND HOW IT MIGHT IMPACT LOCAL BUSINESSES.

WE LOOK FORWARD TO YOUR PARTICIPATION IN TONIGHT'S SHOW.

YOU CAN EMAIL OR CALL IN YOUR QUESTIONS.

AND YOU'LL FIND A LIVE STREAM OF THIS PROGRAM AT PBSHAWAII.ORG AND THE PBS HAWAII YOUTUBE PAGE.

NOW, TO OUR GUESTS.

DR. JOHN KANEKO IS THE PROGRAM MANAGER FOR THE HAWAII SEAFOOD COUNCIL-WHOSE MISSION IS TO SUPPORT RESPONSIBLE FISHERIES AND SUSTAINABLE SEAFOOD.

HE SPECIALIZES IN SEAFOOD SAFETY AND QUALITY RESEARCH.

STATE SENATOR LYNN DECOITE REPRESENTS DISTRICT 7 OF EAST AND UPCOUNTRY MAUI AND MOLOKAI AND LANAI.

SHE IS THE CHAIR OF THE ECONOMIC DEVELOPMENT AND TOURISM COMMITTEE AND IS A THIRD-GENERATION HOMESTEAD FARMER ON MOLOKAI.

ASHLEY WATTS IS THE OWNER AND MANAGING PARTNER OF LOCAL IA, A BUSINESS DEDICATED TO PROVIDING LOCAL, SUSTAINABLE SEAFOOD TO RETAILERS AND CONSUMERS.

SHE PREVIOUSLY WORKED AS A FISHERIES OBSERVER AND HAS A DEGREE IN MARINE BIOLOGY.

AND REPRESENTATIVE DARIUS KILA IS A LIFELONG RESIDENT OF LEEWARD OAHU, SERVING DISTRICT 44 - MAILI, NANAKULI AND HONOKAI HALE.

HE ESTABLISHED THE LEGISLATURE'S NATIVE HAWAIIAN INTELLECTUAL PROPERTY WORKING GROUP, WHICH FOCUSES ON PROTECTING THE INTELLECTUAL PROPERTY RIGHTS OF KANAKA MAOLI.

>> THANK YOU ALL FOR BEING HERE.

A FUN ICE BREAKER.

I'D LOVE TO TELL US WHAT YOUR FAVORITE AHI POKE IS TO EAT.

I'LL GO FIRST OF THE SPICY.

[INDISTINCT] >> Yunji: J DO YOU HATE TO SAY THAT?

>> IT'S SPICY.

>> Yunji: SENATOR DeCOITE.

>> LIMU AND HAWAIIAN SALT.

>> Yunji: TRADITIONAL.

ASHLEY?

>> I LIKE SPICY AND SHOYU MIXED TOGETHER.

>> Yunji: I DON'T THINK I TRIED THAT.

EXPECT IT MIGRATES IN THE BOWL.

JOHN?

>> I LIKE THE TRADITIONAL STYLE WITH THE LIMU AND -- >> Yunji: HAWAIIAN SALT.

JOHN, HOW MUCH OF THE AHI WE'RE EATING IN HAWAI'I ARE CAUGHT IN OUR OCEAN?

>> OF THE TOTAL SUPPLY, I DON'T THINK THAT'S A VERY ACCURATE NUMBER, BUT THE BEST NUMBER THAT I KNOW EVER IS SOMETHING ABOUT MAYBE 35% EVER WHAT WE EAT IS HERE.

IS CAUGHT HERE.

BUT SO THAT THE BALANCE IS IMPORTED.

>> Yunji: IS THERE A DIFFERENCE IN QUALITY, TASTE, ETH ETH -- ET CETERA FOR THE LOY CAUGHT FISH?

>> IF YOU'RE AN ADVOCATE FOR LOCAL, OF COURSE.

THE PROXIMITY TO THE MARKET FROM LOCAL FISHERMEN IS WHAT MAKES THE DIFFERENCE.

>> Yunji: ASHLEY, I CAN SEE YOU MODDING.

-- NODDING.

YOU'RE SOMEONE WHO WORKED IN THIS BUSINESS OVER A DECADE SELLING FISH TO CONSUMERS.

WHAT IS THE DIFFERENCE BETWEEN FISH THAT IS CAUGHT FROM OUR OCEAN AND FISH THAT COMES FROM SOMEWHERE ELSE?

>> IT MAKES THE DIFFERENCE IN OUR QUALITY.

OVER THE YEARS, OUR CUSTOMERS HAVE COME TO KNOW THAT.

THAT'S WHY WE'VE BEEN ABLE TO OBTAIN CUSTOMER BASE OVER THE YEARS.

FRESHNESS EXCEEDS ANYTHING YOU MIGHT FIND.

UNFORTUNATELY THE IMPORTED TUNA CUBES USED FOR POKE IS GAS THE WITH CARBON MONOXIDE.

HERE LOCALLY IF YOU BUY LOCAL FISH, YOU KNOW IT WAS CAUGHT WITHIN WEEKS AT THE MOST.

MOST LIKELY WHEN DAYS.

IT MAKES A HUGE DIFFERENCE.

>> Yunji: SENATOR EX TELL US ABOUT THIS BILL.

WHY IS THIS NECESSARY?

>> YOU KNOW, IT'S A CONSUMER RIGHT TO KNOW.

IF I'M COMING TO THE STORE AND I WANT TO BUY POKE, I WANT TO SEE THAT POKE LABELED FRESH.

I'VE ALWAYS SUPPORTED BUY LOCAL.

WE WANT TO SUPPORT THE INDUSTRY.

GIVES YOU THE RIGHT TO CHOOSE, BUT MORE SO, STAND BEHIND THE PEOPLE THAT HAVE BROUGHT THE FOOD TO OUR TABLE.

WE KNOW WHERE IT'S COMING FROM.

I DON'T LIKE MY STUFFER GASSED BUT I ALSO WANT TO MAKE SURE CONSUMER GETS WHAT THEY'RE SAYING FOR.

>> Yunji: REPRESENTATIVE, THE AHI WE'RE BUYING, IT WILL SAY PREVIOUSLY FROZEN.

DOES THAT LABEL NOT GO FAR ENOUGH?

DO YOU THINK THE ORIGIN IS REALLY IMPORTANT?

>> ORIGIN AND WHAT'S SET ON THE TABLE?

WHAT IS THE DURATION EVER PREVIOUSLY FROZEN?

WHEN YOU LOOK AT POKE IN THE LAST TEN YEARS, BECAUSE EVER SOCIAL MEDIA, IT'S TAKEN OVER.

POKE BOWLS ARE SYNONYMOUS WITH HAWAI'I.

I WANT TO COME TO HAWAI'I AND HAVE A POKE BOWL ON THE BEACH.

WHEN YOU'RE FLOODING THE MARKET EVER WHAT PEOPLE WANT TO COME TO HAWAI'I AND EAT, THEY DON'T KNOW WHAT THEY'RE EATING.

PEOPLE DESERVE TO KNOW.

>> Yunji: I WANT TO STICK TO YOU FOR A SECOND.

THANK YOU FOR THOSE WRITING IN AND GIVING US A CALL.

THIS CAME FROM E-MAIL.

PEOPLE ON THE MAINLAND HAVE TRIED TO TRADEMARK HAWAIIAN WORDS AND POKE AND AHI ARE TRENDING.

WILL THIS BILL HELP TO PROHECK HAWAI'I'S CULTURE AND INTELLECTUAL PROPERTY?

>> WHAT I'M HAPPY TO SAY, THIS IDEA THAT PEOPLE WANT TO SUPPORT LOCAL.

THAT'S GREAT.

BUT BEHIND THIS LOCAL SUPPORT, THERE IS MONEY TO BE MADE AND PEOPLE ARE SEEING THAT.

I WAS RECENTLY ON TIKTOK LAST NIGHT.

AL BIG DRAMA IS THERE ARE PEOPLE WHO BUYING THE BIKINIS BECAUSE THEY'RE HAWAI'I-BASED DESIGNERS.

BRINGING IT BACK TO FOOD.

ALL EVER THIS IS FLOODING THIS MARKET, AND WHEN WE CONE CONVENIENTED FOR THE FIRST TIME IN 2024, I WAS ON THE CUSP EVER SHUTTING DOWN NOT BY CHOICE THIS LOCAL BUSINESS FROM KAILUA THAT WAS NOT FROM HERE.

AND CONSUMERS WANT TO SUPPORT LOCAL, AND THE NATIVE HAWAIIAN INTELLECTUAL WORKING GROUP WAS MODELED AFTER THE INDIAN ARTIST THAT PROTECTS NATIVE RIGHTS.

HERE IN HAWAI'I, WE DON'T HAVE THAT SAME PROTECTIONS.

I WANT TO ALL TO BE GROUPED TOGETHER.

WE'RE TRYING TO RECLAIM AND PROTECT WHAT'S MAKING HAWAI'I HAWAI'I.

>> Yunji: JOHN, DO YOU THINK THIS WILL HELP LOCAL FISHERMEN?

WOULD LABELING HELP THEM?

>> I THINK LABELING IS, ANY TIME YOU'RE TRUTHFUL IN A SOURCE EVER PRODUCT IS A GOOD THING.

WE HAVE OTHER COMMODITIES GROWN LEER THAT ARE CACHE AND THEY'RE WELL OPT -- RESPECTED LIKE KONA CORE COVER FI.

IT'S VERY IMPORTANT FOR US TO DO THAT AND MAINTAIN IT.

PEOPLE WILL, AT THEIR RETAIL COUNTER, WITH ARMED WITH INFORMATION ON THE COUNTRY EVER ORIGIN.

AND NOT JUST USA BUT BE PROUD EVER WHERE IT COMES FROM.

IT COMES FROM HERE.

YOU CAN BE IN COMPLIANCE AND SAY IT'S A PRODUCT FROM U.S.

BUT LET'S GO BEYOND.

>> Yunji: PLEASE REMIND THE PANELIST THAT AHI IS NOT THE ONLY FISH POKE IS MADE EVER.

THANK YOU.

>>> THE BILLS REFER SPECIFICALLY TO AHI.

WHY LIMIT IT TO JUST THAT FISH?

>> THE REQUEST WAS TO FOCUS ON AHI.

TO START WITH THAT PARTICULAR FISH.

I HAVE NO PROBLEM EXTENDING IT OUT.

I MEAN, I LOVE THE FACT THAT IF SOMEBODY PREPARES ANINUI, IT CAN BE POKE TO EAT AS WELL.

IT'S A MATTER EVER FOCUSING OVER THIS PARTICULAR FISH AT THIS POINT BECAUSE AT THE SAME TIME, IMPORTED FISH I DON'T KNOW WHEN I GO TO A MARKET IF THAT FISH HAS BEEN MIXED WITH IMPORTED FISH.

THAT IS NOT FAIR TO THE LOCAL FISHERMEN THAT HAVE BROUGHT IT IN.

LIKE IF I'M BUYING KONA OFEE.

I HAVE NO EXTENDING THERE OUT AND MAKING SURE WHETHER IT BE THAT OR WHETHER IT BE MARLIN.

HAWAI'I MARLIN.

ALL THOSE THINGS CAN PLAY A HUGE ROLE.

KNOWING THAT MARLIN CAME FROM HAWAI'I.

I'M OPEN TO IDEAS.

AS THE ECONOMIC HAWAI'I TOURISM CHAIR, PEOPLE WANT TO KNOW, WHAT AM I GETTING THAT ARE RESEMBLANCE EVER HAWAI'I.

>> Yunji: I'M CURIOUS TO KNOW WHO WOULD ENFORCE THIS?

HOW WOULD THIS ACTUALLY WORK?

>> I THINK THAT'S WHERE OUR CHALLENGE WILL BE.

BECAUSE AS WE TRY TO PUT IT IN A CERTAIN DEPARTMENT, MOST EVER THEM ARE HANDS OVER.

THAT'S NOT MY AREA.

>> YOU HAVE THE DEPARTMENT EVER HEALTH THAT CAN PLAY A ROLE.

DEPARTMENT EVER AG, AS WELL AS DCCA.

AT THE SAME TIME, ARE WE TRULY REPRESENTATIVE EVER THE STATE EVER HAWAI'I?

DO WE WANT TO MAKE SURE PEOPLE ARE GETTING WHAT THEY'RE SUCCESS FOR?

I DON'T LIKE WALKING TO A PLACE AND SAYING, OKAY, I HAVE THIS CERTAIN COMPANY THAT IS SELLING LOCAL AND IT'S NOT LOCAL.

AND YOU HAVE THE COUNTER COUNTE.

IN MANY PLACES, EVEN AROUND THE MAINLAND, THEY HAVE SHOWN THINGS RESEMBLANCE EVER HAWAI'I AND IT'S NOT.

PUT OUR HEADS TOGETHER AND COME UP WITH A PLAN ON HOW TO ENFORCE IT.

WHICH DEPARTMENT SHOULD BE INVOLVED.

WE CAN RECOGNIZE THESE ARE THINGS THAT WE WORK TOWARDS.

>> Yunji: REPRESENTATIVE KILA, WHAT THE SENATOR IS REFER TO, I DID READ THE TESTIMONY, AND I DID READ SOME OF THE STATEMENTS FROM SOME STATE DEPARTMENTS WHO SAY, THIS IS GREAT BUT WE DON'T WANT TO BE THE ONES TO DO THE WORK AND ENFORCE IT.

YOU HOE DO -- WHO DO YOU THINK SHOULD TAKE CHARGE?

>> RIGHT NOW WE HAVE DCCA DOING THE REGULATION.

WHEN I LOOK AT THE WAY THAT SOME FOLKS HAVE NOT BEEN NECESSARILY EXCITED TO DO THE ENFORCEMENT, I LOOK AT FOLKS LIKE ASHLEY.

THEY'RE RUNNING LOCAL BUSINESSES THAT ARE THE BACKBONE EVER THEIR OHANA.

THEY'RE PUTTING FOOD ON THE TABLE FOR COMMUNITIES.

>>> THEY CANNOT COMPETE WITH CONGLOMERATES.

>> I DON'T WANT TO SAY PRODUCTS THAT ARE NOT TRUE, BUT THE POKE THEY'RE SELLING IS LOCAL.

>> THERE ARE SO MANY ASPECTS BUT WHEN WE CHOOSE NOT TO TAKE ACTION, ACTION IS -- IT'S HAPPENING SOMEWHERE ELSE.

INACTION IS WHAT'S HAPPENING NOW.

I WOULD HOPE THAT -- THE GREAT PART ABOUT THE LEGISLATIVE PROCESS IS WE GET TO CONTINUE TO DIALOGUE.

WE'RE FAR OUT BUT STILL CLOSE TOGETHER IN THE PROCESS.

IT'S EXCITING TO SEE PEOPLE ENGAGED AND WANTING TO HELP.

>> Yunji: ASHLEY, I WANT TO GO TO YOU TO TALK ABOUT THE COMPETITION THAT REPRESENTATIVE IS TALKING ABOUT.

AS A LOCAL BUSINESS AND YOU LOOK AT THE PRICE EVER EVER POKE OF .

TEN DOLLARS A POUND TO UP TO 30.

VIEWER IS ASKING, WILL THIS HAVE A EFFECT ON THE RISING PRICES EVER POKE?

>> OUR BUSINESS KEEPS A CONSISTENT PRICE.

I'M NOT ONE TO SPEAK ON THE MARKET PRICE ON POKE, BUT CUSTOMERSWHO HAVE GROWN TO RESPECT THE AMOUNT EVER OUR MARGIN THAT GOES TO THE FISHERMAN AND THEY KNOW WHERE IT'S COMING FROM.

THEY'RE WILLING TO PAY.

>> AS A BUSINESS OWNER, TO SENATOR DeCOITE AND KILA'S PREAVER STATEMENT IS PEOPLE WANT TO BUY LOCAL AND SUPPORT LOCAL.

AND TO BUILD ON JOHN'S ANSWER EARLIER, I THINK THAT IT WILL SUPPORT THE FISHERMAN BECAUSE GIVEN THE CHOICE, ANY LOCAL PERSON GOING INTO A RESTAURANT TO BUY FISH IS GOING TO SUPPORT LOCAL.

PRICE DIFFERENCE ISN'T BE THAT MUCH.

WHAT'S HAPPENING WITH THE DISTRIBUTOR, I'M NOT A DISTRIBUTOR BUT A MIDDLE PERSON.

THEY'RE MAKING EXTRA MONEY ON THAT IMPORTED FISH.

NOT THAT IT'S CHEAPER THAT MUCH.

THEY'RE MAKING EXTRA MONEY BECAUSE IT'S CHEAPER TO IMPORT IT.

ALL IN ALL, I DON'T THINK THERE WILL BE MUCH PRICE DIFFERENCE.

IT'S AWESOME THAT THEY'RE STARTING TO BILL THE -- WITH THE AHI.

ONCE WE GET THIS DOWN AND WE CAN FIGURE OUR TO WORK WITH IT WITH AHI, THAT'S WHEN WE CAN WORK WITH OTHER SPECIES.

IF WE HAD IT IN ONE BILL, WE WON'T BE ABLE TO DO ANYTHING.

>> Yunji: AND I KNOW THAT YOU'RE DOING THIS IN YOUR BUSINESS.

YOU TELL FOLKS WHERE THE FISH CAME FROM.

DO YOU THINK THAT THIS WILL CREATE ANY ADDED WORK, WHEN YOU TELL THE CONSUMER WHERE IT'S SOURCED?

THERE ARE BUSINESS OWNERS WHO ARE CONCERNED.

THAT'S GOING TO ADD MORE OVERSTEP.

IS THERE A LOT OF EXTRA STEPS?

>> IT'S SOMETHING YOU WRITE ON YOUR SIGN.

THE EXTRA STEP WOULD BE THE MONETARY DIFFERENCE EVER OF IMP.

IT'S THE MERCHANTS THAT ARE GOOD AFTERNOON TO OWN UP AND BUY LOCAL FISH.

RIGHT NOW THEY'RE PUSHING OVER IMPORTED FISH.

I MOVED OUT HERE 17 YEARS FROM FROM FLORIDA.

I GREW UP WITH FISH BEING MISLABELED MY WHOLE LIVE.

GROUPER WAS THE FISH EVERY RESTAURANT WANTED.

99% EVER THOSE RESTAURANTS DID NOT SERVE GROUPER.

>> I KIND EVER GREW UP WITH IT.

STEPPING INTO THIS, IT'S THE SAME-SAME.

>>> THE BUSINESS THAT I HAVE, BASED ON GETTING FISH TRACEABLE TO THE FISHERMEN, I SEE THE APPRECIATION OF LOCAL PEOPLE WANTING TO SUPPORT LOCAL.

>> Yunji: JOHN, WHAT ARE SOME CONCERNS WITH IMPORTED AHI THAT CONSUMERS SHOULD BE AWARE EVER?

WE HEARD ASHLEY TALK ABOUT FISH THAT COULD POTENTIALLY BE GASSED OR HAVE CHEMICALS.

WHAT ARE CONCERNS?

>> IT HAS TO DO WITH ALL THE ORIGIN EVER THIS PRODUCT, SOMEBODY HAD TO CAMP IT.

AND SOMEONE HAS TO MANAGE THAT FISH.

>> TO MAKE SURE THAT IT'S BEING OPERATED IN A SUSTAINABLE MANNER.

>> FOR AMERICAN PRODUCTS, WE CAN PRETTY MUCH -- THEY'RE ALL TRACEABLE TO A FISHERY MANAGED BY THE FEDERAL GOVERNMENT FOR FEDERAL FISHERIES UNDER CERTAIN REGULATIONS FOR SUSTAINABLE MANAGEMENT.

WHEN YOU'RE BUYING FROM OVERSEAS YOU DON'T NECESSARILY GET THE LEVEL PLAYING FIELD.

>> Yunji: A QUESTION FROM NANCY, REPRESENTATIVE KILA.

HOW MANY RETAILERS ARE NOT DISCLOSER WHERE THEY GET THEIR FISH?

HOW MANY FOLKS ARE LIKE ASHLEY AND SEVERAL REPORTING?

I CAN'T THINK I SEE -- SORT OF HAPHAZARD.

>> MAYBE WE CAN AGREE THAT SINCE THE BILL'S INSEEMS, YOU STARTED TO SEE STORES BE TRUTHFUL.

I THINK WHAT'S LARGELY HAPPENED IS THE FISH IS NOT COMING FROM LOCALLY SOURCED HAWAI'I FISHERMEN AND MAYBE IMPORTED.

THE PROCESS IS MADE WHERE THEY'RE BEEN PASSING IT OVER AS LOCALLY MADE OR SOURCEDED RECALL WHICH I CAN UNDERSTAND.

HOW THE ENFORCE.

WOULD LOOK LIKE?

THE DEPARTMENT EVER OF EVER AGRICULTURE HAS BEEN AMAZING EVER LABELING PRODUCE.

>>> WHAT THAT COULD LOOK LIKE, GIVING FOLKS THAT LABEL AND OPPORTUNITY TO SHOW A BEAUTIFUL DESIGN THAT'S SHOWING THIS IS LOCALLY SOURCED FISH.

IT'S LOCALLY CAUGHT, FRESH, NOT PREVIOUSLY FROZEN.

I GO BACK TO THIS IDEA THAT PEOPLE ARE WILLING TO SPEND THAT MONEY.

>> I THINK THERE ARE CONCERNS THIS COULD DRIVE UP PRICE RATE.

>> I DON'T THINK WE'RE TRYING TO TAKE AWAY FROM FOLKS WHO WANT TO CONSUME PREVIOUSLY FROZEN FISH.

LETTING FOLKS HAVE THE OPTION.

WE'VE YET TO SEE THE FULL IMPACT, BUT TO START TO SEE SOME STORES BE A LITTLE BIT MORE UPFRONT, IT'S INTERESTING.

>> Yunji: SENATOR DeCOITE, TWO QUESTIONS THAT PIGGYBACK ON EACH OTHER.

WOULD THIS BILL, IF IT BECOME LAWS, APPLY TO RESTAURANT AS WELL?

FROM TOMMY.

>>> JENNIFER JENNIFER SAYS, WHEO A PLATE LUNCH PLACE, IF IT'S FOREIGN, IT SHOULD BE LOWER.

RIGHT NOW WE'RE REFERRING TO RAW AHI, IS THAT RIGHT?

>> THIS IS WHY THIS SHOW IS SO GREAT.

WE HAVE THE COMMUNITY TO ENGAGE WITH, AND THEY COME UP WITH IDEAS, WHICH IS WHAT WE WERE TALKING ABOUT EARLIER.

GETTING TO YOUR COMMUNITY HAVING A SIT DOWNS LIKE THIS.

DO WE EXPAND IT TO THAT LEVEL?

EXACTLY THE QUESTION, PEOPLE WANT THE RIGHT TO KNOW.

THEY WANT TO KNOW WHERE THEIR STUFFER -- STUFF CAME FROM.

WHERE DOES THIS PRODUCE COME FROM?

WHERE DOES OUR FISH COME FROM?

EVEN TO THE MARKETING LEVEL, IT GOES SO FAR AS THAT FISH -- IT COULD GO AS FAR AS IT CAME FROM THIS FISHERMAN.

HE WAS BORN AND RAISED FROM HAWAI'I.

THIS IS WHERE THE FISH WAS CAUGHT.

>> AT THAT POINT, WHAT I LIKE ABOUT THAT IS IT ALSO ADDRESSES THE FOOD SAFETY ISSUE.

>> IMPORTS DO NOT ADDRESS FOOD SAFETY ISSUE.

TRACE BACK IS REALLY KEY WHEN WE TALK ABOUT CONTAMINATION AND SO FORT.

THIS IS WHERE WE SET ASIDE WHERE ILL -- IMPORTS COME FROM.

IF IT'S AN INDIVIDUAL OR STORE SUCH AS ASHLEYS, MOST TIMES, LOCAL WAY WOULD BE, EH, I HAD THE FISH FROM YOU.

THIS WASN'T WHAT YOU SAID TEMPERATURES.

YOU HAVE THAT INTERACTION.

IN THIS CASE WHEN THEY KNOW WHERE IT CAME FROM, THIS IS WHY YOU CAME BACK AND GET YOUR REPEAT CUSTOMERS.

OKAY, I KNOW WHERE I'M GOING TO EAT MY MAHIMAHI.

I'M GOOD AFTERNOON MY POKE AND AHI.

YOU LOOK AT ALL THE DIFFERENT AREAS, PEOPLE DESERVE THE RIGHT TO KNOW.

THIS WILL HELP MORE SO, HAVE THOSE THAT HAVE MIXED IMPORT WITH FRESH TO SAY, WE ARE BEING WATCHED NOW.

BE UPFRONT.

BE HONEST.

YOU HAVE TO HAVE THE CENT -- CREDIBILITY EVER WHAT YOU'RE SELLING.

I BELIEVE THAT IS AN ONLY GAGES GAGES -- OBLIGATION EVER THE PEOPLE THAT ARE SELLING.

THIS IS WHERE THAT NICHE MARKET WILL SET US ASIDE FROM THE REST.

>> Yunji: THERE IS AN OPPORTUNITY FOR THE RETAILER TO CREATE A NARRATIVE.

>> THESE ARE GREENS THAT COME FROM KAHUKU OR CORN THAT COMES FROM KAHUKU OR WHATEVER THE PRODUCE IS AND HAVING THE SAME NARRATIVE ABOUT THE FISH COULD BE A MARKETING ADVANTAGE AS WELL.

>> MAYBE WE SHOULD HAVE EATEN DINNER BEFORE.

>>> [LAUGHTER] LAFORTER] >> EVEN NOT JUST AHI.

PEOPLE DON'T KNOW HOW MUCH COMFORTALO WE IMPORT.

>> Yunji: EVEN KALUA PORK.

FOR A LOT OF LUAUS, IT'S IMPORTED.

THEY'RE NOT ALLOWED TO SERVE THE PORK IN THE I.MU BECAUSE IT'S NOT DEPARTMENT EVER OF HEALTH STANDARDS.

>> IT'S ON THE SAME PATHWAY.

WHAT WE'RE TRYING TO LIVE IN THIS WESTERN SOCIETY COLLIDES WITH HAWAIIAN FOOD SYSTEMS AND PRACTICES, IT DOESN'T CONFORM ALL THE TIME.

I CAN SPEAK FOR ME AND SENATOR DeCOITE.

TRYING TO INCORPORATED CULTURE, THAT DOESN'T ALWAYS NECESSARILY WORK.

>> Yunji: IT SOUNDS LIKE THERE COULD BE A LOT OF PATHWAYS FOR MORE DISCLOSURE.

>> TOTALLY.

>>> I DON'T WANT TO GET TOO AHEAD OF THE PROCESS EVER ALL EVER -- OF THIS.

SOMETHING YOU DON'T REALIZE UNTIL IT AFFECTS YOU.

TO WATCH THE WAY THAT PEOPLE HAVE TAKEN TO THIS ONE PARTICULAR ISSUE IS, I THINK, EXCITING BUT ALSO CONCERNING BECAUSE NOBODY THINKS ABOUT IT.

>>> HOW EXCITING ARE LOCAL RESTAURANTS COULD DISPLOY THEY'RE SPORTING LOCAL WITH ACTUAL FISH THAT WAS LOCALLY CAUGHT.

>> Yunji: AND THE FISHERMAN WOULD BE SO STOKED.

I WOULD LOVE FOR YOU TO TAKE THIS ON.

AND JOHN, WE'LL START WITH YOU AND MAYBE GO TO ONE OF THE LAWMAKERS.

>>> LISA.

I AM TRYING TO COME UP WITH A VALID REASON THIS WOULD NO THE BE AUTOMATIC.

WHY WOULD ANYONE NOT SUPPORT THIS?

WHAT ARE YOU HEARING?

>> I DON'T HEAR ANYTHING ABOUT THAT.

I WOULD SAY THAT WHERE THERE'S AN ECONOMIC INCENTIVE TO DISCLOSE, THEY'RE GOING TO DO IT.

>>> ANYONE WILL DO IT.

IT'S ALL ABOUT THE MARKET AND ECONOMICS.

IF YOU'RE ABLE TO SELL A SUBSTITUTE FOR SOMETHING LIKE PREMIUM PRODUCT LIKE HAWAI'I AHI, YOU'RE GOING TO DO IT.

IF YOU CAN SELL -- ALL WE'RE ASKING FOR IS TRUTH IN LABELING.

>> Yunji: I KNOW THERE'S THE ENFORCEMENT CHALLENGE.

>>> WA HAVE YOU HEARD IN TESTIMONY OR OTHERWISE AGAINST THIS MEASURE?

>> I HAVEN'T HEARD MUCH AGAINST THE MEASURE.

I THINK PEOPLE SUPPORT IT.

IT'S A MATTER OF ENFORCEMENT.

>>> I BELIEVE THAT THE STATE AND THE DEPARTMENTS NEED TO FIGURE IT OUT.

WORK TOGETHER BECAUSE THEY SHOULD BE PROUD THAT WE ARE TRYING TO CREATE LOCAL, AND TRUTH AND DISCLOSURE.

THIS IS WHERE YOUR STUFFERRER STUFFER IS COMING FROM.

>> THAT'S WHAT SETS US APART.

HOW DO WE MARKET HAWAI'I?

WE MARKET OVER TABLE AND FOOD.

>> I AGREE WITH DARIUS.

IT'S PAST MY EATING TIME AND WE SHOULD BE HAVING IT AND WE SHOULD BE SAYING, HERE'S LOCAL.

I THINK THIS IS WHERE WHERER PEE SUPPORT IT.

IT'S PUTTING SOME HEAT TO SOME OF THE DEPARTMENTS.

OKAY, THIS IS WHERE YOU'RE DIVISION NEEDS TO FIGURE IT OUT.

WE HAVE PROVIDED YOU WITH THE TOOLS AND RESOURCES.

DON'T KICK THE BALL DON -- DOWN THE ROAD.

ENFORCE IT.

POPPING IN ON STORES, AND I'M NOT GOING TO MENTION WHICH STORES, BUT I THINK THAT THEY SHOULD FEEL OBLIGATED THAT OKAY, THIS IS TRULY FRESH.

THIS IS IMPORT.

THIS IS WHERE THIS FISH CAME FROM AND SO FORTH.

IT'S ONLY FAIR TO THE CUSTOMERS.

>> I THINK FOLKS LIKE ASHLEY, WHO HAVE THEIR STORES AND TO WHAT SENATOR DeCOITE SAYING, FOR SOMEONE HAVING POKE FOR THE FIRST TIME.

IF IT'S BEING SOLD AS IS AND NOT, WE WILL LOSE THAT CUSTOMER FOREVER.

THEY WILL FOREVER HAVE THIS IDEA, HAWAI'I SOLD ME JUNK POKE.

IT WAS NOT LOCALLY SOURCED.

IT'S INTEGRAL WE HAVE TO PROTECT THIS AND PRESENT IT AS FOR WHAT IT IS.

>> Yunji: CAN DCCA DO THEY HAVE THE RESOURCES TO DO SO?

IS THERE MONEY THAT COMES FROM THIS MEASURE?

>> I WOULD BE REMISS TO NOT PLUG LOCALLY THAT THE GOVERNOR HAS OPENED UP OUR STATE DEPARTMENTS.

VACANCIES IS NOT JUST LOCALLY.

WE HAVE IT ACROSS THE COUNTRY.

THAT WILL ALWAYS BE THE CHALLENGE.

IF WE CAN FIND A WAY THAT I EVEN THINK WHEN I LOOK AT OTHERS DIVISIONS AND HOW THEY MOVE AND ENFORCE THINGS, IF WE CAN SET UP SYSTEMS AND EVEN AN OVERSIGHT OR BOARD THAT KNOWS HOW TO LOOK FOR, HOW DO ENFORCE IT.

WE AS POLICYMAKERS -- I SPEAK FOR MYSELF.

I ALWAYS KNOW HOW TO GET THINGS DONE.

HAVING THE SMARTEST PEOPLE IN THE ROOM TO GUIDEST IS THE BEST PART OF LEGISLATION.

>> Yunji: JAKE IS ASKING, CAN SOMEONE EXPLAIN GASSING?

IS THAT A HEALTH PROBLEM?

ANOTHER VIEWER, WHAT KIND OF CHEMICALS THAT GO INTO THE IMPORTED FISH?

WHAT ARE THEY AND HOW OLD ARE THOSE IMPORTED FISH ON ESTIMATE?

>> WHEN YOU PUT CO2, WHICH IS WHAT THE PRESERVATION DECK -- TECHNIQUES USE, YOU'RE CHANGING THE HEMOGLOBIN REACTION.

WHEN YOU CUT YOURSELF AND IT GOES BROWN, THAT'S THE OXYGEN REACTING TO BROWN.

SAME WITH AHI.

IF YOU DIDN'T GAS THE FISH, FRESH FISH WILL BECOME BROWN.

>> Yunji: HE CAN SPEAK MORE.

>> IT'S CARBON MONOXIDE, NOT CO 2.

CO-- AND THE ORIGIN, BACK IN 1960s, THEY WERE EXPERIMENTING WITH ADDING CARBON MONOXIDE GAS TO PACKAGING FOR MEAT.

AND THERE'S A CERTAIN AMOUNT OF CARBON MONOXIDE THAT IS LAWABLE BUT CERTAINLY NOT THE LEVEL THAT IS USED FOR TUNA.

SOMETHING LIKE ANYTHING WITH HEMOGLOBIN WILL BE BRIGHT RED IN IT'S NATURAL STATE.

WHEN IT OX OXIDIZES, IT TURNS BROWN.

WHEN WE GO TO A BRIGHT RED TO BROWN, THERE IS GRADUAL CHANGING OF THE STATUS OF IRON.

AS YOU ADD CARBON MONOXIDE, IT WILL BIND AND DISPLACE OXYGEN, DISPLACES THE CO2.

IT'S GOING TO TURN BRIGHT CHERRY RED, AN UNNATURAL COLOR, AND IT IS GOING TO BE FICK -- FIXED.

IT WILL MAINTAIN THAT AT NORMAL FREEZE TEMPERATURES.

IF YOU FREEZE AT LOW TEMPERATURES, YOU CAN GET FRESH AHI.

JAPAN EATS 70%.

TEMPERATURE FROZEN FISH.

THAT'S AN EXSENNIVE TECHNOLOGY.

GAS OR ADDING GAS IS SMOKE.

WOOD SMOKES SMOKES THAT CARBON MONOXIDE.

IT'S BEEN DONE YEARS AND CENTURIES THAT WAY.

ADDED CARBON MONOXIDE IN ITSELF IS -- >> Yunji: HOW OLD CAN THIS FISH BE?

>> YOU YOU DON'T KNOW.

>> YOU WOULD NEVER KNOW.

>> Yunji: THERE LIES THE HEALTH HAS SERES.

PEOPLE WHO HAVE THE REACTION TO THE DIFFERENT TUNA REACTION.

SOMETIMES YOU HAVE REACTION TO THE TUNA IF IT'S OLD.

SOME PEOPLE WILL HAVE THAT REACTION ON THE TO TU D TUNA.

YOU DON'T KNOW HOW OLD IT IS.

>> Yunji: WEEKS, MONTHS?

>> COULD BE YEARS.

IF IT'S IN THE FREEZER.

>> WHAT DO YOU MEAN BY OLD?

>> Yunji: VIEWER'S ASKING.

>> ONCE IT'S FROZEN, IT CAN STAY IN THE FREEZER AS LONG YOU LIKE.

>> AT THE END OF THE DAY -- I'VE HAD FROZEN IMPORT.

LEFT IT IN THE FREEZER ONE YEAR.

AT THAT POINT, COLORATION IS STILL THERE.

AS SOON AS YOU CRACK IT, THE AIR COMES INTO IT.

WE'VE DONE THIS.

JUST COOK IT.

COOK IT.

IF THERE'S ANYTHING, WE'LL KILL IT.

BUT I'LL GO BACK TO WHAT YOU GUYS ARE TALKING ABOUT, IS THAT IN A DAY WHEN EVERYBODY'S SO HEALTH CONSCIOUS.

EVERYBODY'S REAL WORRIED ABOUT WHAT THEIR BODY IS INTAKING.

AS NATIVE HAWAIIANS WE HAVE THE HIGHEST DIABETES RATE, HIGH BLOOD PRESSURE AND SO FORTH.

THE INDIVIDUAL'S RIGHT TO KNOW IS WHAT WE OWE THE PUBLIC.

WE OWE THE COMMUNITY THIS.

THIS IS WHY THIS BILL IS REALLY IMPORTANT.

AS WE LOOK FORWARD TO OTHER OPTIONS, IT HAS BEEN BROUGHT OUT TONIGHT, I THINK IT HOLDS WELL THAT AS WE MOVE INTO THIS TRACK, IS IT BETTER IN DCCA OR IS IT BETTER THIS DEPARTMENT OF AG OR BOTH WITH ENFORCEMENT LEVEL?

WE DO HAVE THOSE RESOURCES.

I THINK IT'S A MATTER OF WHETHER OR NOT THE LEGISLATURE IS PRIORITIZING.

LET THEM KNOW WHAT THEY'RE EATING.

IF YOU WANT TO BUY ORGANIC, YOU HAVE THE RIGHT TO CHOOSE.

THAT'S WHERE OURSELVES AS POLICYMAKERS NEED TO GIVE THAT TO THE COMMUNITY AND THE PUDGE.

PUDGE -- PUBLIC.

IT'S WHAT THEY'RE ASKING FOR.

>> IN 2008, A FEDERAL LAW INCLUDE MEAT PRODUCTS TO BE CLEARLY LABELED WITH COUNTRY OF ORIGIN.

NO LONGER APPLIES.

AHI THAT IS BROUGHT IN, CUT, DICED UP, THAT CONSTITUTES SUBSTANTIALLY CHANGED.

>> Yunji: THE LA YOU IS THERE BUT BECAUSE OF THAT LOOPHOLE, YOU CAN GET AROUND IT.

>> IT'S A FEDERAL LAW.

UNITED STATES COUNTRY LABELING LAW PUT IN PLACE.

IF YOU HAVE THAT IMPORTED PIECE OF STEAK OR FILLET, YOU WOULD NEED TO DISCLOSE THE COUNTRY OF ORIGIN.

I READ LABELS, I READ LABELS.

ONCE IT'S TRANSFORMED, THIS IS THE ISSUE.

EVEN SLICING.

I DON'T KNOW IF THERE'S AN ECONOMIC EQUATION FOR SUBSTANTIALLY TRANSFORMING THE PRODUCT.

>> THAT'S WHERE THE ISSUE LIES.

IT ONLY EXTENDED TO THE RETAIL LEVEL.

DID NOT INCLUDE RESTAURANTS BECAUSE OF HOW STRONG THAT LAW IS, IT'S GOT TO BE PRETTY STRONG.

I WOULD BE VERY CAUTIOUS ABOUT THAT.

OTHER THING ABOUT READING LABELS, I ENCOURAGE PEOPLE TO ASK QUESTIONS.

ASK THE QUESTIONS.

IF I WENT TO YOUR SHOP, I WOULDN'T ASK IF IT'S IMPORTED.

YOU NEED TO PUSH LOCAL.

YOU'RE PUSHING LOCAL ALREADY.

ANYONE ELSE, PUSHING LOCAL, DO IT.

RIGHT NOW THEY'RE SAYING ADVANTAGE ALLOWING IMPORTED SUBSTITUTE TO TAKE ADVANTAGE OF THAT.

I WOULD ENCOURAGE PEOPLE JUST ASK PEOPLE BEHIND THE COUNTER, WHERE DOES THE PRODUCT COME FROM?

AND EVENTUALLY THEY'LL GET THE MESSAGE.

>> Yunji: PLEASE GO AHEAD.

>> YOU WANT TO KNOW.

I'LL STAND AT THE COUNTER LOOKING, ORDER, ORDER, ORDER.

AND I'M LOOKING FOR A LOCAL PRODUCT.

YOU DON'T EVEN HAVE THAT LABELED.

THERE'S TEN VARIETIES BUT ONE LOCAL AND IT'S EXPENSIVE.

>> Yunji: WE'VE BEEN SO FOCUSED ON THE CONSUMINGER AND RIGHTS OF CONSUMER BUT THERE'S NOTION PIECE.

WHAT PAUL BRINGS UP.

LOCAL AHI IS CAUGHT IN A SAFE MANNER TO PROTECT OTHER SEA CREATURES.

LOTS OF REGULATIONS ON LOCAL FISHERMEN.

NO SAFETY MEASURE FOR AHI CAUGHT ELSEWHERE IN THE WORLD.

ASHLEY, I WOULD LOVE FOR YOU TO TAKE THAT ON.

NOT ONLY PROTECTS OUR BODIES BUT ALSO PROTECTS OUR ENVIRONMENT.

WHAT DIFFERENCE DOES FISH CAUGHT IN HAWAI'I MADE?

>> YOU KNOW WHAT METHOD WAS USED TO CATCH THE FISH AS WELL.

HAWAI'I SEAFOOD IS ONE OF THE MOST SUSTAINABLE.

IF WE LABEL IT, PEOPLE CAN CHOOSE TO SUPPORT THAT.

IT MAKINGS ALL THE THE DIFFERENCE.

>> WHEN I THINK ABOUT THE WORK WE DO, INTELLECTUAL WORKING GROUP, IF HULA IS TAUGHT IN JAPAN, CAN'T LEGISLATURE OR PROTECT IT.

IT DOES MATTER WHERE YOU LEARN HULA AND DOES MATTER WHERE YOU GET YOUR AHI.

SOMEWHERE ELSE MAY NOT BE DOING THAT.

WE SHOULD NOT STOP.

>> Yunji: THERE'S A QUESTION HERE FROM BOB IN KAHALUU.

CONCERNS FROZEN AHI BEING SOLD, IS FARM RAISED FISH JUST AS HARMFUL?

IT'S LABELED NOW.

>> YEAH.

THEY NEED TO LABEL -- EITHER THROUGH THE COUNTRY OF ORIGIN LABELING LAWS WOULD REQUIRE DISCLOSURE OF WILD CAUGHT OR AQUACULTURE FARM RAISED FISH.

THE ANSWER TO THAT QUESTION -- THE QUESTION IS VERY OPEN ENDED.

IT DEPENDS ON WHAT PRODUCTS YOU'RE TALKING ABOUT.

>> Yunji: A QUESTION HERE, DOES EVERYONE ON THE PANEL BUY ONLY FISH BROUGHT HERE?

NOT ALL OF US CAN AFFORD 25 TO $30 PER POUND.

FROM MOSES.

AND ANOTHER PERSON SAYING -- I LOST THE QUESTION.

I LOVE THAT YOU'RE SENDING IN SO MANY THAT I'VE LOST IT.

SENATOR DeCOITE -- HERE WE GO.

THIS PERSON LISTED AS A FISH EATER.

WHY WOULDN'T THE STATE WANT TO SUBSIDIZE HAWAI'I CAUGHT FISH TO LEVEL THE PRICES?

DIRNTION IN -- DIFFERENCE IN PRICE IS PRETTY SUBSTANCE.

ARE THERE WAYS TO TO HELP FISHERMEN?

>> LOOK AT THE SNAP PROGRAM, AND IT'S FOR DIFFERENT LEVELS OF INCOME.

IT IS SUBSIDIZED.

I AM SO GRATEFUL I LIVE ON MOLOKAI.

WE'LL JUST GO FISHING OR THE -- THE BARTER TRADE EXISTS IN OUR WORLD, AND TALK ABOUT AFFORDABILITY.

WE TALK A LOT ABOUT SUSTAINABILITY.

WHETHER IT'S AHI OR OTHER FISH, I KNOW EXACTLY WHERE THE FISH CAME FROM.

AS SOON AS THEY'RE DONE CATCHING IT, SCALE IT, GUT IT, IT'S IN THE FRYING PAN.

THOSE ARE THINGS THAT NEED TO BE CONSIDERED.

WE CANNOT ALWAYS SAY LET'S BUY LOCAL.

SUPPORT THE NEIGHBOR THAT HAS THE BIG AND TURN AROUND AND SAY, BUY THIS HERE.

IF WE TRULY WANT TO SAY GO BUY LOCAL.

WE HAVE TO PRACTICE WHAT WE PREACH.

IT COMES AT A COST.

FOR THE PRESERVATION OF WHAT YOU'RE CATCHING, WHAT YOU'RE GROWING AND SELLING.

IDENTIFICATION AT THAT POINT BECOME A REFLECTION OF THE INDIVIDUAL THAT CAUGHT IT, RAISED IT -- RAISED IT, CAUGHT IT, PUT IT OUT FOR SALE AND YOUR TAME.

-- TABLE.

SAME WITH THE FARMER AND RANCHER.

LABEL IT WHERE IT CAME FROM AND WHAT'S THE HISTORY?

WHO WAS THE INDIVIDUAL?

THEN YOU BUILD THAT RELATIONSHIP.

THIS IS WHY BUY LOCAL.

I COME BACK TO THIS RESTAURANT BECAUSE I KNOW WHO THAT CHEF IS AND WHERE THAT FISH CAME FROM.

IT'S ALL ABOUT MARKETING.

AND MAKING SURE THAT WHAT YOU'RE PAYING FOR IS WHAT YOU GET.

>> Yunji: I'LL SPEAK ON THE AFFORDABILITY.

PEOPLE ARE CONCERNED WITH THE PRICE OF AHI POKE.

AHI IS NOT THE ONLY THING POKE IS MADE OUT OF.

YOU CAN EAT PLENTY OF OTHER LOCAL FISH FOR A LOT CHEAPER THAN WHAT YOU WOULD BE EATING AHI POKE FOR.

THERE'S A LOT OF SHOPS THAT USE SMALLER AHI.

THAT POKE IS GOING TO BE CHEAPER BECAUSE IT'S CHEAPER FISH BECAUSE IT'S A SMALLER AHI.

IF MORE LOCAL PLACES THAT SERVE LOCAL FISH ARE SHOWCASED AND PLACES ARE REQUIRED TO SAY WHERE THEY GET THEIR FISH FROM, PRICES FOR LOCAL POKE MIGHT EVEN OUT.

MORE LOCAL FISH THAT AREN'T AHI MIGHT START TO BE USED.

YOU WILL ALWAYS SEE THAT PRICE DIFFERENCE.

>> Yunji: TELL US ABOUT THE LOCAL FISH YOU RECOMMEND?

>> AKU WAS THE NUMBER ONE FISH BEFORE AHI GOT POPULARIZES.

SHELF LIFE ISN'T AS LONG.

AHI CAN GET 600 POUNDS UPWARDS.

YOU GET MORE NUTRIENTS, MORE BANG FOR YOUR BUCK.

AND WE SHOWCASE SASHIMI PRETTY MUCH ALL YEAR.

TO ME IT MAKES BETTER POKE.

MARLIN POKE AND BOTH OF THESE WE SELL AT A PRICE POINT THAT'S GENERALLY ALMOST OF HALF THE PRE OF AHI.

AND OTHER POKE SHOPS AROUND THE ISLAND HAVE CHEAPER PRICE FOR THAT KIND OF POKE.

IF PEOPLE WILL EXPAND THEIR POKE TASTE INSTEAD OF ALWAYS WANTING AHI.

>> Yunji: WE'RE STUCK IN A RUT.

WE NEED TO EXPLORE.

JOHN, A QUESTION FROM ERICA.

CAN THE LOCAL FISHING INDUSTRY MEET THE DEMAND?

IS THERE ENOUGH FISH IN THE WATERS IF WE WERE TO JUST GO LOCAL.

WOULD THERE BE ENOUGH AHI?

DO WE NEED THAT FROZEN?

>> RIGHT NOW WE CAN'T FEED OURSELVES.

WHAT IS IT?

ABOUT 80, 90% OF THE FOOD IS IMIMTHE HERE.

-- IMPORTED HERE.

LOCAL FISH IS OVER 30% OF THE TOTAL LOCAL MARKET SUPPLY.

WE'RE DOING PRETTY WELL.

NO, I DON'T THINK.

>> Yunji: ERIC FROM KAILUA.

WOULD THIS APPLY TO PLACES LIKE COSTCO AND SAM'S CLUB?

DOES IT APPLY TO EVERYONE OR JUDGE SMALLER RETAILERS?

>> I THINK RIGHT NOW IT'S BEING WORKED OUT ON WHO WILL BE A PART OF.

AS THE LEGISLATURE AND THE STATE, IF WE TAKE A CLEAR POSITION ON WHO WE'RE TRYING TO, ONE, COMINTO COMPLIANCE AND TWO, WHAT WE'RE TRYING TO DO.

I HAVE YET TO SEE BUSINESSES IN HAWAI'I NOT WILLING TO COMPLY.

PEOPLE FORGET THE POWER DOLLAR HAVE.

WE VOTE ALSO WITH OUR DOLLAR.

IF WE TAKING OUR DOLLAR LOCALLY SOURCES THEIR FISH AND PRODUCT, IT SHOWS.

AND I THINK ABOUT SUPPLY AND DEMAND.

TO SOME OF THE QUESTIONS ASKED PREVIOUSLY, BUT HOW INSULTING IT WOULD BE KNOWING YOU THINK YOU'RE PAYING FOR LOCAL POKE OR AHI AND IT'S NOT.

I THINK THAT'S ALL WE'RE TRYING TO DO.

I WOULD HOPE THAT OUR LOCAL AND LARGE RETAILERS ARE CONFORMING TO COMPLIANCE.

EVEN TO SENATOR DeCOITE, SHE'S A RANCHER HERSELF.

I KNOW SHE'S GRABBING HER FEED OFF -- I KNOW CAME FROM MOLOKAI.

EVERYONE HAS THE OPPORTUNITY, I THINK, EVEN BEFORE THIS LEGISLATION.

IF PASSED, THEY CAN START UG -- USING THEIR DOLLAR TO BE VOICED.

>> Yunji: MANY STORES ALL RIGHT SAY MAINE LOBSTER, ALASKAN SAM -- SALMON.

VANCE SAYS THIS COULD AND SHOULD APPLY TO ALL FOOD WE EAT.

THERE SHOULD NEVER BE A PROBLEM WITH TRANSPARENCY.

COMMENTS FROM VIEWERS ARE ALL IN AGREEMENT WITH THIS.

WHY DO YOU THINK IT'S TAKEN THIS LONG?

WHY HAS THIS NOT BEEN DONE IN THE PAST?

>> THIS IS WHERE THE FISHING INDUSTRY STEPPED UP.

THIS SHOULD HAVE BEEN DONE A LONG TIME AGO.

THEY'RE RIGHT.

I TALK INTO A STORE, MAINA LOBSTER, NO, I LIKE MY HAWAI'I LOBSTER.

MAKING SURE THAT LABEL IS THERE.

YOU WANT TO KNOW.

I BELIEVE THIS LEGISLATION SHOULD HAVE BEEN THERE A LONG TIME AGO.

I WOULDN'T THINK WE WOULD HAVE NEEDED IT.

BECAUSE WE HAVE SEEN WHAT'S HAPPENING AND THE MISSING OF FISH, IN THIS CASE AHI, THE GOOD PART -- AND I KNOW WE ARE GUILTY OF THIS.

LET ME TRY THAT.

LET ME TRY THAT.

DIFFERENT INGREDIENTS THAT YOU MIX IT.

IF YOU DON'T KNOW WHAT IS FRESH, YOU'RE SOMEBODY THAT'S TRYING IT FOR THE FIRST TIME, YOU GOING GO BY TASTE.

YOU'RE NOT EATING IT IN A TRADITIONAL MIX.

HAWAIIAN SALT.

AND YOU JUMP TO THE SPICY AND YOU REALLY LIKE SPICY.

YOU WOULDN'T KNOW THE DIFFERENCE.

AS AN INDIVIDUAL AT THIS POINT TRYING TO MARKET LOCAL, I BELIEVE THIS IS WHERE, WE AS LOCAL PEOPLE WOULD KNOW THAT.

IT'S CAPTURING THIS OTHER MARKET WHEN PEOPLE COME HERE.

WOW, THAT REALLY WAS LOCAL.

GOING BACK TO WHAT ASHLEY WAS SAYING, THERE'S DIFFERENT TYPES OF FISH AT DIFFERENT RATES AND COST THAT YOU CAN BUY IT AT.

EXPLORE.

OPELU.

BEFORE WE USED TO EAT THE BAIT.

ALL OF THESE THINGS.

IT'S MAKING SURE THAT, AM I GETTING THAT LOCAL FISH?

IT'S THAT CONSUMER THAT'S COME TO HAWAI'I FOR THE FIRST TIME.

IS THAT LOCAL?

IF YOU GO WEST SIDE OR MOLOKAI OR YOU GO TO HAWAIIAN PARTIES THAT'S WHERE YOU GET EVERYTHING LOCAL.

WE KNOW BUT IT'S OTHERS KNOWING WHERE THEY'RE GETTING.

>> Yunji: I THINK WE NEED TO GO TO YOUR POTLUCK.

JOHN, A QUESTION.

WHAT IS THE PROCEDURE REQUIRED TO KILL A PARASITE IN AHI?

HOW DOES THE LOCAL GOVERNMENT ENFORCEMENT?

>> WE DON'T HAVE ANY LOCALLY.

>> THERE ARE NO PARASITES OR PUBLIC CONCERNS IN AHI.

SO THAT WE DON'T REQUIRE ANY FREEZING FOR THAT.

THAT WAS SOMETHING THAT I WAS INVOLVED WITH IN THE '90s.

YEAH.

THERE'S NO EVIDENCE.

THERE'S NEVER BEEN A CASE OR NEVER BEEN A PROBLEM.

I THINK THAT WAS THE QUESTION.

THERE ARE NONE.

YOU SHOULDN'T HAVE TO WORRY ABOUT IT.

>> THAT CAME FROM WATERS THAT WEREN'T AS PRISTINE.

>> Yunji: INTERESTING.

>> THIS IS WHY THIS BILL MATTERS.

WE WERE TALKING TO THE PEOPLE THAT ARE CATCHING, MAKING AND PRODUCING OUR FISH.

WE CANNOT DO THIS TO FISHERMEN BRINGING THIS FISH FROM WHO KNOWS WHERE.

IT'S PROTECTING THE INTEGRITY OF WHAT WE ARE EATING.

,.

>> Yunji: ASHLEY, I WANTED TO GETS YOUR THOUGHTS BECAUSE YOU HAVE RELATIONSHIPS WITH FISHERMEN AND THE IDEA OF SUPPORTING LOCAL FISHERMEN AND THE HARD WORK THEY'RE DOING.

BRING THAT VOICE, IF YOU WOULD.

>> OVER THE YEARS, I HAVE SEEN THE MANY FISHERMEN WHO HAVEN'T BEEN ABLE TO CONTINUE FISHING.

WITH THE COMPANY, I WILL SAY THEY WERE HAPPY TO PROVIDE AT A CONSISTENT PRICE AND TO BE ABLE TO HAVE THAT LIVING WAGE PROVIDED FOR SOME FISHERMEN.

WE'RE ONLY A SMALL BIG AND WE CAN ONLY DO SO MUCH.

TO SEE MORE LOCAL FISHERMEN BE THEIR OCCUPATION AND CONTINUE THAT FAMILY TRADITION AND NOT HAVE TO DO SOMETHING ELSE BECAUSE THEY CAN'T GET ENOUGH MONEY FOR THEIR FISH.

THEY WOULD REALLY APPRECIATE THAT.

>> Yunji: WE TALK SO MUCH ABOUT SUPPORTING LOCAL, BUT THIS IS ONE AREA WHERE IT FEELS LIKE WE'RE DEFIRST TIME.

SHANNON FROM HAWAI'I KAI.

THEY HAVE LARGE AQUACULTURE FIERCE.

I'VE SEEN THIS OFF THE KONA COAST.

IS AHI RAISED THIS WAY?

CAN THIS BE RAISED IN A SPHERE LIKE THAT?

>> THERE'S ONE OPERATION FROM A HATCHERY AND SMALL EGGS TO FISH THEY EAT.

TUNA DOESN'T REALLY WORK THAT WELL BECAUSE OF WHAT THEY EAT.

BUT THERE ARE MORE LIKE A FEEDLOT STYLE OF CATCHING SMALLER TUNA AND FATTENING THEM UP.

SO THAT HAPPENS.

IF YOU SEE WHAT IS CALLED RANCH OR FARM RAISED AHI DOES EXIST BUT IT'S NOT THE SAME THING.

>> Yunji: THERE'S A QUESTION FROM RON IN NIU VALLEY.

MARSHALL ISLANDS HAVE THE FRESHEST FISHES.

THREE DAYS FROM BOAT TO TABLE.

WHAT IS THE LAG TIME BETWEEN WHEN AN AHI IS CAUGHT?

OFF -- IN HAWAIIAN WATERS AND WHEN IT CAN GET TO THE CONSUMER?

>> FOR THE FISHERMEN WE DEAL WITH, THEY GO OUT AND COME BACK WITHIN THE SAME DAY.

THE FISH THAT I SELL IS MOST -- NO MORE THAN A WEEK OLD.

IF THE FISH IS MORE THAN A WEEK OLD, I FREEZE IT OR DO OTHER THINGS WITH IT.

TO SPEAK TO THE LONGLINE FISH, THEY ARE PACKING THEM IN THE BOAT BUT THEY'RE OUT FOR A FEW WEEKS AT A TIME.

THE FISH IS THE SAME QUALITY AS IT WAS JUST CAUGHT WHEN THEY COME IN.

FROM THE CUTTING OF THE FISH TO THE PLATE IS A TIME PERIOD YOU WANT TO BE CONCERNED WITH.

YOU GET TIME LAG WHEN YOU GUY FISH FROM THE GROCERY STORE.

YOU THINK YOU HAVE TO COOK IT THAT DAY.

OUR FISH, OUR CUSTOMERS WILL BUY AND EAT A WEEK LATER.

IT HAS THAT EXTENDED SHELF LIFE.

>> Yunji: I CAN'T IMAGINE KEEPING FISH IN THE FRIDGE FOR A WEEK.

I WAS SURPRISED BY THAT.

I WOULD HAVE THAT SAFETY CONCERN.

>> RIGHT.

LOCAL FISH YOU WOULD BUY IN A STORE WOULD HAVE AN EXTENDED SHELF LIFE BECAUSE OF THAT TIME FRAME.

MOSTLY WHEN THE FISH WAS CUT FROM A WHOLE FISH TO WHEN IT GETS ON YOUR PLATE.

>> Yunji: IT'S HARD TO PREDICT THE LEGISLATURE BUT VIEWER COMMENTS ARE COMING IN LARGELY SEAL -- SEEM LIKE THERE IS SUPPORT.

DO YOU THINK THIS WILL MAKE IT THIS SESSION?

>> I HOPE IT DOES.

IT BRINGS IN OTHER IDEAS WHAT WE CAN CONSIDER GOING FORWARD.

THIS IS A VEHICLE THAT HAS STARTED HERE THAT POSSIBLY EXPANSION, LOOKING AT OTHER FISHES THAT WE MIGHT CONSIDER.

MAKING SURE THAT PEOPLE KNOW EXACTLY WHAT THEY'RE BUYING.

I HOPE IT DOES.

IT'S MOVING.

BILL IT MOVING.

AND AT THE END OF THE DAY FOR THOSE THAT ARE CONSIDERING NOT SUPPORTING IT AT THE LEGISLATURE, I URGE THEM TO SPO IT.

I'M SURE THEY WOULD LIKE TO KNOW WHERE THEIR FISH IT COMING FROM.

>> Yunji: YOU CAN SEND THEM A CLIP OF TONIGHT.

THERE'S A QUESTION FROM ANDREW.

I RAID THE BILL AND NOTICED THEY'RE REGULATING FISH BEING LANDED IN HAWAI'I?

WHY NOT CAUGHT IN HAWAI'I?

>> OUR HAWAI'I PORT IS THE ONLY PORT THAT WE HAVE THIS FISH AUCTION IN THE ENTIRE COUNTRY.

THE IDEA THAT PEOPLE ARE BRINGING IN FISH FROM ALL ACROSS THE WORLD.

THEY CAN COME THROUGH PLANE OR BOAT.

THEY CAN BRING IT IN AND SELL IT IN A DIFFERENT WAY THAT'S NOT CONDEUCEI TO THE WAY IT WAS BROUGHT IN.

>> LAND IS WHERE THE FISHER BOAT DELIVER THE FISH.

THAT COULD BE THE LANDING PORTS.

COUNTRY OF ORIGIN LABELING ONLY TELLS ME WHERE IT GOT ON AN AIRPLANE.

DOESN'T TELL ME WHO CAUGHT IT AND WHAT NATIONALITY OF A FLEET.

WHAT IS THE REPUTATION.

ARE THEY FOLLOWING THE RULES?

DOING ALL THE STUFF, REPORTING.

CARRYING ALL OF THE EQUIPMENT AND REALLY FOCUSING ON PROTECTIVE SPECIES THE WAY WE DO IN THE UNITED STATES.

ONE OF THE BIG DEALS WITH IMPORTS IS WONDERING WHETHER THE FLEET OR FISHERMEN ARE FINNING SHARKS, WHICH NONE OF OUR BOATS FIN SHARKS.

WE DON'T LAND SHARKS.

WE DON'T BRING SHARKS IN.

PEOPLE IN HAWAI'I DON'T EAT A LOT OF SHARKS.

IT'S NOT WORTHER WITH WORTHWHIO IT.

BIG DEAL IS FOR THE IMPORTS IS WORRIED ABOUT WHO CAUGHT IT AND WHO'S MANAGING THE STORE.

>> Yunji: ASHLEY, WHERE DO YOU HOPE WE GO FROM HERE?

WHAT DO YOU HOPE HAPPENS WITH THIS LEGISLATION?

>> I'M HOPEFUL THIS HOPEFUL THAL WILL GET LOCAL FISH ON LOCAL PLATES.

GOOD PLACE TO START WITH THE SPECIES AND RESTRICTIONS THAT I HAVE.

HOPEFULLY IT WILL INCLUDE RESTAURANT.

COMING FROM FLORIDA, I KNOW THAT IS A LOT OF WHERE PEOPLE EAT THEIR FISH AND A LOT OF FISH GOES.

IT'S IMPORTANT FOR THOSE BUSINESSES TO BE ACCOUNTABLE TOO.

JUST GETTING MORE FISH ON LOCAL PLATES AND GETTING FISHERMEN TO BE RECOGNIZED AND GETTING THEM HIGHLIGHTED FOR SELLING AND PRODUCING LOCAL FISH LIKE WE DO OUR FARMERS.

>> Yunji: SENATOR DeCOITE.

>> I FEEL THE SAME.

THE MORE FISH THAT IS OUT THERE AND AVAILABLE FOR PEOPLE TO EAT.

BUT I HAVE TO GO BACK TO MAKING SURE CONSUMER RIGHT TO KNOW.

WHEN FISH IS COMING IN AND IMPORTED IN.

I BELIEVE THE TRACKING SYSTEM WITHIN THE DEPARTMENT OF AGRICULTURE IS ACTUALLY THE PLACE WHERE IT SHOULD BE.

IT ALSO MARKETS THAT DIVISION AS WELL AND THE TRUTH IN LABORING IS SUPER KEY TO THE SURVIVAL OF THIS LEGISLATION.

>> Yunji: REPRESENTATIVE KILA.

I LOVE WHAT YOU SAID AT THE TOP.

THIS IS AN INTELLECTUAL PROPERTY ISSUE IN A WAY.

>>> AND CELEBRATING IT TOO.

THIS IS THE YEAR WE ACKNOWLEDGE KALO AS OUR STATE PLANT.

AND POTENTIALLY ADOPT FIRST FRIDAY OF MAY AS LAU LAU DAY.

FOOD IS A MULTIBILLION DOLLAR INDUSTRY ACROSS THE WORLD.

HONOLULUHAWAIIAN FOOD, ALMOST LE EXISTENCE IS IT'S RESISTANCE.

IT HELPS EVERYONE.

>> Yunji: LET'S GO EAT.

THANK YOU ALL FOR JOINING US TONIGHT.

AND WE THANK OUR GUESTS - JOHN KANEKO, PROGRAM MANAGER FOR THE HAWAII SEAFOOD COUNCIL AND ASHLEY WATTS FROM LOCAL IA.

AND SENATOR LYNN DECOITE AND REPRESENTATIVE DARIUS KILA.

INSIGHTS IS OFF NEXT WEEK, BUT PLEASE JOIN US ON APRIL 3RD AS WE DISCUSS HAWAII'S GOVERNMENT REFORM BILLS.

CORRUPTION SCANDALS IN RECENT YEARS HAVE LED TO GROWING MISTRUST IN LOCAL POLITICIANS.

WHAT ARE LAWMAKERS DOING TO RESTORE TRUST AND HOLD ELECTED OFFICIALS ACCOUNTABLE?

PLEASE JOIN US THEN.

I'M YUNJI DE NIES FOR INSIGHTS ON PBS HAWAI'I.

UNTIL NEXT TIME.

ALOHA.