A SHORT HISTORY OF FISHING 'CAPTURE FLAGS' 1969 - on board the Aukaka,



by Sundot Marine February 13, 2018

Flags are everywhere.

Flags have been used in many different ways throughout history. Originally mainly used in warfare, flags now have a multitude of different uses. They are now also extensively used for signaling, decoration, and for display. Flags are used to represent countries, cheer on sports teams, and identify institutions. Flags have also been used in sporting events for hundreds of generations.

Every flag is made for a purpose. It has history. It tells a story. And often it tells a hundred different stories for thousands of different people.

Our Sundot Marine Fish Flags are no different.

sundot marine flags flying honokohau harbor

  Sundot Marine Blue Marlin Flags on display, Honokohau Harbor

Flags used in Fishing, often called "Capture Flags" are the glad rags of fishing. Raise a capture flag on your boat and it is a public announcement of your catch. Using our Sundot Marine Flags denotes the species of fish you catch (or catch and release) and signals success to other boats, anglers and even spectators in the harbor. 

Imagine the days before social media. Even before cell phones. Now think back a little further. Before computers. Back when boats communicated with each other over super-basic VHF Radio. That's round about the time we started making our flags (in the early 1960s). Our Flags were used in Honokohau Harbor and around the pelagic fishing areas of Kailua-Kona as a form of communication. Fishermen didn't have instagram back then to show off their catch so they had to be creative. 

Aukaka japanese tokyo trollers at HIBT kailua kona fishing tournament


1969 - on board the Aukaka, the Tokyo Trollers, HIBT's first Japanese team land their first Blue Marlin. 

old sundot marine mahi mahi flag collectors bob duerr

Our old flags are now collectors items, Captain Bob Duerr's personal collection

Our Fish Flags became a way to bring color to the boat, added excitement for the fishermen, and a feeling of pride for charter boat captains.

Fish Flags let people know that the fish were biting! 

The fish are really biting here! So many sundot marine flags

Looks like the fish were really biting today!

Big Game Fishermen around the world began to hear about the excellent fishing conditions in Hawaii. They started coming to Kailua-Kona to fish in the calm waters, not far off shore. Overseas anglers often couldn't take their catch home with them so they would take a Fish Flag as a memory instead.

sundot marine capture flags flying worldwide

Our Sundot Marine Flags fly around the world. 

'Fish flags are banners that provide pomp and pageantry to the ancient game of Sport Fishing. A fluttering capture flag is the Angler's official seal of approval and badge of accomplishment and courage' (South Pacific Fishing).

Mahi fish flag in honokohau harbor Kailua Kona

Sundot ono wahoo flag in honokohau harbor

Our flags are recognizable, even from a distance, Kailua-Kona

'Because the usefulness of a flag, for purposes of identification, depends on its blowing out freely in the wind, the material that is preferred is usually light and bears a device or pattern identical on both sides. Wording therefore tends to be excluded, and the simpler patterns are favored' (Britannica).

Marine Flags need to satisfy these standards plus some. They need to withstand harsh gale force winds, rain and salt water. They need to repel extensive exposure to the sun, falling in bloody decks and getting lost in crusty boat crevices for months at a time.

Simple and classic fish flag designs are recognized world wide

Why not show off your accomplishments?

Being designed and sewn on the Big Island of Hawaii - where we are exposed to all these types of natural elements - our flags have been tried and tested.  We are proud to stand behind our mission to provide the "Finest Quality Available in Fishing Flags". We source the best material and monitor our manufacturing (which if you didn't already know is 100% done in the USA)

Our Sundot Marine Flags combine the competitive aspects of Sport Fishing with the beauty of marine art. Our flags are all designed in two, basic eye-catching colors - a solid background color and a contrasting, simplistic image to identify the species of fish.

We currently have 16 flags that identify many of the main pelagic species. Sundot Marine started out by basing our flags off the most common Hawaiian gamefish including: Blue Marlin, Ahi (Yellowfin Tuna), Ono (Wahoo), Mahi-Mahi (Dorado/Dolphin Fish) and Spearfish. Then we added a few of the other popular pelagic fish to our collection. These include: Sailfish, Swordfish, Albacore, Yellowtail, Shark, Bluefin Tuna, Aku (Skipjack), Ulua (Trevally) and Striped Bass. 

We also have a few specialty flags including a Pirate, Cocktail, Hooked Up and Diver Down, alongside our popular Tag and Release and Release Burgees (triangular-shaped flags).

sundot marine marlin and tag and release flag

The Red Tag and Release Burgee flown below a Marlin Flag indicates that the fish was caught and then released alive.

Our flags come in two standard and IGFA approved sizes: 12x18 (trophy) and 16x24 (tournament).

You can shop our flags, knowing you are supporting a family owned + operated business in Hawaii, that is striving to bring you a world recognized and respected product.

Haole Sampan 'Aukaka' Now Available For Budget-Priced Deep Sea Fishing - February I, 1963

 Effective today, deep sea  Fishing has come to K-Bay.  Station Special Services has  -tt up a 12-week trial program it to the charter boat Aukaka.  Charted  by David G. Nottage.  Deep sea fishing parties of six persons will sail from Kewalo Basin (Honolulu's Fisherman's Wharf area) at 7  a.m. and return late in the afternoon.  Trips will normally be scheduled for Wednesdays, but special arrangements may utilize other weekdays.  All equipment for fishing, including bait, will be provided on the "haole sampan" Aukaka. The only thing, not pro-  Ided will be food and beverage.  Cost per trip is $75, but each man need pay only $5.  special Services kicks in the additional $45 to make up the total cost.  With unit commander's approval, the $5 cost-per-man may be paid from the man's unit recreation fund.  Requests must be made no  later than Wednesday of the week prior to the requested date of the trip.  Personnel desiring to  make reservations may do so by calling MCAS Special  Services, ext.: 73520 or  72548,  Best results will be obtained  by groups of six. but indi-  vidual requests will be accepted. The boat will be chartered only after requests for a  total of six are received.  Cancellations cannot be  made after the boat is chartered a week in advance. Cancellations and "no shows" at sailing time will still have to pay the $5 charge.  Individuals will have to  provide their own transportation to and from Kewalo  Basin.  With the marlin and other  deep sea fishing so good in the  islands at present, Special  Services is making a giant step forward in providing this serv-  ice to K-Bay-based military  personnel.  Complete information is contained in Station Bulletin 1710
Marine Corps Air Station, Kaneohe Bay, Hawaii
February I, 1963

Tiki's new lemongrass chicken and avocado sandwich Video -TV News Clip - Chef & Grace

Kitchen Creations - Tiki's new lemongrass chicken and avocado sandwich.

In Kitchen Creations, Tiki's Grill & Bar added a new item to its menu. Chef Ronnie shows us how to make lemongrass chicken and avocado sandwiches banh mi style.

Visit Tiki's Grill and Bar http://www.tikisgrill.com/ Twitter: @tikisgrill Instagram: @tikisgrill, @chefronnie Facebook: Tiki’s Grill & Bar  #tikisgrill

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2018 Restaurant Week Hawaii Menu

The most delicious time of the year is November 9th to the 18th!

Tiki's Grill & Bar is excited to be participating in this year's Restaurant Week. A portion of the proceeds from Restaurant Week Hawaii will support the Culinary Institute of the Pacific at Diamond Head.

The 11th Annual Restaurant Week Hawaii is dedicated to Conrad Nonaka, Director of the Culinary Institute of the Pacific and event Committee Chair until his passing this past June. Conrad played an integral role in launching Restaurant Week Hawaii and supporting our local restaurant industry.

Take a look at Chef Ronnie Nasuti's specially designed menu for this year's Restaurant Week guests!

For more information about Restaurant Week click over to their website to see all the great restaurants who have joined in. http://www.restaurantweekhawaii.com


HGTV House Hunters Drinks at Tiki's Grill & Bar (May 29,2018) Filmed on Location

Filmed at Tiki's Grill & Bar Season 145, Episode 5

Sean and Monica love the easy life of Honolulu, HI. Monica has lived in Hawaii her entire life, but Sean moved there in high school, and then returned about 10 years ago. Since his return, Monica and him met at work, fell in love, and married six years ago.

Now the couple has two children together and a son from a previous relationship. On this House Hunters, the happy couple wants to upgrade their home to accommodate their growing children.

Wish Lists

His: Sean wants a contemporary home that’s only one story. He doesn’t want to have to walk up and down stairs. He wants a large rec room and a large backyard.

Hers: Monica prefers mid-century modern style homes. She wants something with curb appeal, and Monica wants a large open kitchen. She also needs a walk-in closet.

Despite their house style preferences, they’re willing to compromise as long as they have everything they need inside the home. They also want an enclosed garage, a double vanity, no carpet, and a bathtub.

Their budget recently increased to $750,000.

Kahuku Farms Eggplant Roulade, Cheese Soufflé, Avocado Puree - TV News Clip - Chef & Grace

For Kitchen Creations, Chef Ronnie Nasuti from Tiki's Grill and Bar featured produce from Kahuku farms. It's a farm that dates back to the early 1900's on Oahu's North Shore. They're known for everything from papaya to bananas to eggplant.

Chef Ronnie created a vegetarian dish which he will feature for an upcoming fundraiser for Leeward Community College this weekend. His recipes are below.

Kahuku Farms Eggplant Roulade, Cheese Soufflé,  Avocado Puree Recipes

Yield=4 servings

Cheese Soufflé

2 Eggs
½ cup Heavy cream
4 tbsps. Pecorino cheese, grated
4 tbsps. Parmesan cheese, grated
4 leafs Fresh basil
2 sprigs, no stems Fresh Italian parsley
pinch Salt & pepper
Blend all ingredients in a blender.
Pour into  2 ounce flex molds, filling to the top.
Bake at 350° for about 20 minutes, until a tooth pick will come out clean.

Eggplant Roulade
1 each Japanese eggplant, sliced thin on a mandolin
1ea Egg, beaten
pinch Salt & pepper
As needed. olive oil
4 pieces Fresh Mozzarella
2 Cherry tomatoes, slice in half with the ends cut off
Basil pesto
Cut eggplant slices in half and toss with egg & salt & pepper.
Sear on both sides at medium high heat with a little olive oil.
Roll each slice of tomato with 1 mozzarella cheese and a tomato slice.

Avocado Purée
1ea. Avocado, seeded and scooped
1 tbsps Olive oil
Half a lime Fresh lime juice
To taste Salt & white pepper
Blend in blender on high speed with butter, salt & white pepper until smooth like baby food.

Parmesan Brittle

Shredding Parmesan cheese
¼ cup Sprinkle cheese on a parchment paper or silpat.
Bake at 350° until light golden brown. Don’t over cook, it will get bitter!
*I served this dish with these optional garnishes…
Micro greens
Sweety drop Peruvian peppers

Vegetable demi glace, this is very cool, but pretty involved recipe.  It’s worth the work for a vegetarian gourmet cook!, Just Google it!

Kahuku Farms is a result of two farming families spanning back three generations in Hawaii. Descendants of the Matsuda/Fukuyama families migrated to Hawaii from Japan to work in the sugar plantations back in the 1900's. Shinichi and Torie Matsuda started farming bell peppers, papayas, watermelon and bananas in Kahuku back in the 1940's and were later joined by their son Melvin in the the 1960's. During a similar time Masatsugu and Nora Fukuyama, also of Kahuku, were farming watermelon, eggplant, papaya and cucumbers and were later joined by their son Clyde in 1965. Clyde and Melvin became long time friends and did several farming ventures together, one of which took them to Australia where they both worked for a year growing watermelons. With similar philosophies and goals, they both decided to merge the Matsuda and Fukuyama Farms in 1986 creating Kahuku Brand.

Kahuku Brand is a company dealing primarily with growing and distributing Hawaii wholesale fruits and vegetables. Nora and Masatsugu Fukuyama With the love of agriculture deeply rooted with both Mel and Clyde, they felt compelled to create a way to diversify and share the wonders and bounty of farming with friends and family, to educate, share and offer hands-on experiences that would enhance the quality of life and result in a deeper appreciation of agriculture as their purpose. Thus, Kahuku Farms was created. A place intended for learning, enjoyment, and experience of diversified agriculture at its finest.

Matsuda Fruit Stand - 1977 In 2005, the daughter of Mel and Momi Matsuda, Kylie Matsuda agreed to champion the task of running the operations for Kahuku Farms. "I feel honored and grateful to perpetuate our family's future in farming," says Kylie. "To share our generations of knowledge and history with others, in this amazing place that I've known as home is a dream I'm passionate to live." Kylie is a graduate of Kahuku High School and the Travel Industry Management School at the University of Hawaii

"Marketing Vitals" Vital to Driving Charity Sales

Here is how we used technology to push sales for a charity! We have been working with Marketing Vitals for a few years now, and their software links with our point of sale system to give us an incredible amount of data.

Marketing Vitals helps restaurants improve sales and increase profits through innovative data marketing analytics software. One of the features they offer is a charity portion that will let all staff and managers know where we stand on our current charity drive. This app runs on most smart phones.

Here is our Tiki's Ohana check presentation to the Hawaii Agricultural Foundation for our support of Localicious 2018. Our team sold 479 Maui Nui Venison Burgers, with a donation of $1 per burger sold. Tiki's made up the difference to make a grand total donation of $500!
This year’s total goal for Localicious was to raise $50,000. Participating restaurants that raised $500 or more are eligible to adopt an HAF partner Department of Education public school classroom. #LocaliciousHI

Tiki's Grill & Bar has been supporting the mission of the Hawaii Agricultural Foundation to raise public awareness of restaurants that are committed to sustaining our local agricultural industry and through doing so, raising funds for agricultural education in our public schools.

For one month, participating restaurants feature a specific dish(es) made with a locally grown, caught or raised products throughout the month. The dish(es) are identified on menus with a Localicious sticker or logo next to the item.  When patrons order the "Localicious" dish,  the restaurant donates $1 to HAF’s Hawaii educational programs.  
Localicious Hawai‘i aims to raise public awareness of restaurants that are active supporters of the state’s agricultural industry. All proceeds raised from the promotion help fund HAF’s educational programs, including Where Would Be Without Seeds, Veggie U, AquaPono Aquaponics, In The Fields, and Kids Cooking Local.
Since the program’s launch in 2014, Localicious has raised more than $170,000 to provide approximately 70 public schools and 200 classrooms statewide with garden kits and structured ag-related curriculums.

Tiki's was excited to be a part of helping teachers in our public schools inspire young future farmers! #LocaliciousHI #EatLocal #BuyLocal #Tikisgrill



Beef Ribeye, ¾” cubes 5oz Sweet local onions, julienne 2oz. Chili pepper flakes 1 pinch Sliced green onions 1 tbsp. Soy sauce 1tbsp. Sesame oil 1 tsp. Kahumana Braising Greens 1 handful Pipikaula aioli As needed • Sauté onions, beef cubes & chili pepper flakes in sesame oil until beef is medium rare. • Deglaze with soy sauce. • Serve over Kahumana braising greens • Sprinkle green onions & drizzle Pipikaula aioli. Pipikaula aioli Shoyu 1 tbsp. Liquid smoke ¼ tsp. Garlic, minced 1 clove Brown sugar 1 tsp. Sambal ½ tsp. Sesame oil ½ tsp. Honey 1 tsp. Mayonnaise ½ cup • Mix all ingredients and refrigerate Since Kahumana started in 1974, the nonprofit has evolved. Today, Kahumana Organic Farm & Café, where we’re sitting, is the epicenter of a 48-acre community that includes transitional housing for 125 homeless families, a learning center and homes that people book for corporate outings, yoga retreats, even vacations. Kahumana also has a certified commercial kitchen that provides more than 5,000 school lunches every week for 26 schools on the Leeward Coast, Waipahu, Kunia and Wahiawā, in addition to servicing both its transitional homes. The nonprofit provides vocational training for those in transition housing, offering paid part-time jobs in the café, market store, certified kitchen, retreat center and farm. This year, Kahumana launched a USDA-supported food hub program, where the farm buys fruits and vegetables from backyard growers and small farmers who may not have the capacity to market, deliver, process or expand their business. The hub already has about 30 members from the community, averaging 8,000 to 10,000 pounds of produce a month. In May alone, Kahumana got more than 20,000 pounds of mangoes from local families and small farmers in the area.
Visit Tiki's Grill and Bar http://www.tikisgrill.com/ Twitter: @tikisgrill Instagram: @tikisgrill, @chefronnie Facebook: Tiki’s Grill & Bar Hashtags #tikisgrill