Ina’a fishing

The 'Ina'a" : A delicacy of French Polynesia

The ina’a, a small fish from the Gobiidae family, is a cherished delicacy in French Polynesia, particularly in Tahiti, Moorea, and some islands of the Tuamotu. These tiny fish are often fried or prepared as donuts, offering a beloved treat for locals. Known by different names across the globe—“bichiques” in La Réunion and “poutine” in the Mediterranean—these fish hold a special place in Polynesian cuisine.

In Polynesia, adult river gobies are called o’opu in Tahiti and kokopu in the Tuamotu. While river gobies are primarily found in Tahiti and Moorea, the Tuamotu islands are home to a distinct species of sea gobies, differing from their freshwater relatives.

According to the Direction des Ressources Marines et Minières of French Polynesia, the life cycle of these fish varies significantly: river gobies require both river and marine environments to complete their lifecycle, while sea gobies live entirely in the ocean.
 

The Unique Art of Ina’a Fishing

Ina’a fishing occurs exclusively at sea, using specialized nets called tava’e, tavai, or simply nets made with fine mesh. Typically, the fishing takes place at river mouths, where the fish gather, although they are sometimes caught in lagoons or even farther offshore as they migrate.

The prime season for ina’a fishing runs from June to September, though certain years may see gaps in the catch. On good days, fishermen can harvest several tons of fish. Once caught, the ina’a can be kept alive for 1 to 2 days in a papare, a tank placed in the river. This process, some believe, enhances the flavor of the fish.