Historically, in Hawaii moi was a delicacy reserved for male royalty; commoners caught eating the fish faced severe punishment. Hence moi’s unofficial title as “the fish of kings.” While Westernization ended the prohibition on moi, access to the fish was limited due to depletion of the wild stock. Stock-enhancement programs through the 1990s rebuilt the sport fishery for moi; commercial fishing is still virtually nonexistent. However, more people in Hawaii and on the mainland are enjoying this fish today, thanks to aquaculture operations. Hawaii’s Oceanic Institute provides the stock for moi farmers throughout the state who market the fish at sizes of 3/4 to 1 1/2 pounds. The primary aquaculture operation in Hawaii raises moi in open-ocean, submerged cages. Smaller-scale farmers use seawater tanks, raceways or ponds for raising the fish. Farmed moi are harvested, iced and delivered within hours to domestic (Hawaii and mainland United States) and international markets.