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Lomi Oio
''Lomi ōio'' is a raw fish dish in traditional Hawaiian cuisine using (bonefish). This dish is an heirloom recipe fairly unchanged since pre-contact Hawaii, and is a precursor or progenitor to the more well-known but ''en vogue'' poke seen today. It is a common preparation of the local recreational fly fishermen who catch this fish and is considered a special side dish at traditional lūau gathering for many Hawaiian families. Background Native species of ('' A. glossodonta'', '' A. virgata'') live in inshore waters and move into shallow mudflats or sand flats with the tides. This made it one of the more common fish species able to be cultivated in ancient Hawaiian fishponds. Deep sea fish like aku, a popular fish for poke today, were reserved for the upper class according to the kapu system. However, was able to be consumed by the (commoner). Like many fish dishes in ancient Hawaiian cuisine, fish was minimally prepared with a few ingredients and preferably eaten raw. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Hawaiian Aquaculture
Before contact with Europeans, the Hawaiian people practiced aquaculture through development of fish ponds (), the most advanced fish-husbandry among the original peoples of the Pacific. While other cultures in places like Egypt and China also used the practice, Hawaii's aquaculture was very advanced considering the much smaller size of the area of Hawaii compared to other aquacultural societies. Hawaiian fishponds were typically shallow areas of a reef flat surrounded by a low lava rock wall () built out from the shore. Several species of edible fish (such as mullet) thrive in such ponds, and Hawaiians developed methods to make them easy to catch. The Hawaiian fishpond was primarily a grazing area in which the fishpond-keeper cultivated algae; much in the way cattle ranchers cultivate grass for their cattle. The porous lava walls let in seawater (or sometimes fresh or brackish water, as in the case of the "Menehune" fishpond near Līhue, Kauai), but prevent the fish from esc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishballs
Fish balls are balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, Europe (especially Northern Europe), and some coastal countries of West Africa. In Asia they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries like Norway, Denmark and Sweden each have their own variation. Production There are two variants of fish balls, differing in textures, production method, and primary regions of production. Asia While the ingredients and methods are similar between countries, differences can be noted in terms of elasticity, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishcake
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or Batter (cooking), batter. Fishcakes as defined in the ''Oxford Dictionary of Food and Nutrition'' are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs. The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication ''Mrs Beeton's Book of Household Management, Book of Household Management'', her recipe for fishcakes calls for "leftover fish" and "cold potatoes". More modern recipes have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surimi
is a paste made from Fish as food, fish or other meat. It can also be any of a number of East Asian cuisine, East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of Lobster meat, lobster, Crab meat, crab, grilled Japanese eel, or shellfish. History Fish pastes have been a popular food in East Asia. In China, the food is used to make fish balls (魚蛋/魚丸) and ingredients in a thick soup known as ''Geng (dish), geng'' (羹), common in Fujian cuisine. In Japan, the earliest surimi production was in 1115 for making ''kamaboko''. Alaska pollock, native to the seas around Japan, played an important role in the development of processed surimi due to its high protein biomass. Satsumaage, chikuwa, and hanpen were other major surimi foods prior to 1960. After World War II, machines were used to process surimi, but it was always sold fresh, since freezing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mackerel Scad
The mackerel scad (''Decapterus macarellus''), or speedo, is a species of fish of the family, Carangidae. While it can be considered gamefish, it is usually used as bait. It is popular for consumption in Hawaiʻi, the Philippines and the U.A.E. In Hawaiʻi, mackerel scad are called ʻopelu. In the Philippines they are called galunggong. Description The largest mackerel scad recorded was 46 cm long.Jiménez Prado, P. & P. Béarez, 2004. Peces Marinos del Ecuador continental. Tomo 2: Guía de Especies / Marine fishes of continental Ecuador. Volume 2: Species Guide. SIMBIOE/NAZCA/IFEA Their elongated bodies look somewhat circular when viewed head on. They are distinguishable by a small, detached fin, located between the dorsal and caudal fins. Mackerel scad have 9 spines and 31–36 rays on their dorsal fins, while there are seven spines and 27–30 rays on their anal fins. The mackerel scad's fins are black metallic to blue-green and its belly is white. The edge of the op ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yellowfin Tuna
The yellowfin tuna (''Thunnus albacares'') is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian , a name also used there for the closely related bigeye tuna (''Thunnus obesus''). The species name, ''albacares'' ("white meat") can also lead to confusion: in English, the albacore (''Thunnus alalunga'') is a different species, while yellowfin is officially designated ''albacore'' in French and referred to as ''albacora'' by Portuguese fishermen. Description The yellowfin tuna is among the larger tuna species, reaching weights over , but is significantly smaller than the Atlantic and Pacific bluefin tunas, which can reach over , and slightly smaller than the bigeye tuna and the southern bluefin tuna. The second dorsal fin and the anal fin, as well as the finlets between those fins and the tail, are bright yellow, giving this fish its common name. The second dorsal and anal fins can be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many African, East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Use East Asia In Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. They are also featured in Cantonese cuisine, particularly in some dim sum dishes such as rice noodle rolls and '' zongzi''. Despite the literal meaning of the name Chinese name ''xiā mǐ'' ("shrimp rice"), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice. Dried shrimp are also used in Korean cuisine. In the dish ''mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellana Exarata
''Cellana exarata'', common name the black-foot ʻopihi and Hawaiian blackfoot is a species of edible true limpet, a marine gastropod mollusc in the family Nacellidae, one of the families of true limpets. ‘Opihi are significant in Hawaiian history where they have had many uses such as food, tools, and jewelry. They are known as a "fish of death". Classification Hawaiian Blackfoot limpets are gastropods belonging to the subclass Patellogastropoda and the family Nacellidae. They share many characteristics with many types of primitive mollusc other than gastropods, including a structure called the radula and shell micro-structure. Distribution This species is endemic to the islands of Hawaii Hawaii ( ; ) is an island U.S. state, state of the United States, in the Pacific Ocean about southwest of the U.S. mainland. One of the two Non-contiguous United States, non-contiguous U.S. states (along with Alaska), it is the only sta .... They are abundant on the basalt or aeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gracilaria Parvispora
''Gracilaria parvispora'', also known by the common names long ogo, red ogo, or simply ogo, is a large species of marine red alga in the genus ''Gracilaria'', endemic to Hawaii. It is highly sought after as an edible seaweed and is popular in mariculture and the marine aquarium trade. Also known as limu ogo in Hawaiian.AlgaeBase/ref> Description ''Gracilaria parvispora'' is composed of pointed, cylindrical branches, in diameter, extending from a central axis, in diameter, with a single Holdfast (biology), holdfast. Individuals reach lengths upwards of . As with other species of ''Gracilaria'', ''Gracilaria parvispora'' can be highly variable based on environmental conditions. Though generally red in coloration, it may also be yellow, brown, green, white, and black depending on sunlight, water flow, and depth. The branching of the central axis is also variable, with individuals generally, though not always, displaying three orders of branching and lower water flow and salini ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limu (algae)
Limu, otherwise known as rimu, remu or imu (from Proto-Austronesian language, Proto-Austronesian *''limut'') is a general Polynesian languages, Polynesian term for edible plants living underwater, such as seaweed, or plants living near water, like algae. In Hawaii, there are approximately one hundred names for kinds of limu, sixty of which can be matched with scientific names. Hundreds of species of marine algae were once found in Hawaii. Many limu are edible, and used in the cuisine throughout most of Polynesia. Uses Several species of limu are used as food throughout Polynesia and is typically eaten raw as accompaniment to meals, usually fish. In Hawaii, limu was seen as a major component of the Native cuisine of Hawaii, Hawaiian diet alongside fish and Poi (food), poi. Hawaiians cultivated several varieties of seaweed for food as well as to feed fish Ancient Hawaiian aquaculture, farmed within fish ponds. As many as 75 types of limu were used for food, more than the 35 use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inamona
Inamona is a condiment or relish used in traditional Hawaiian cooking made from seed kernels of the kukui nut (candlenuts) and sea salt. To make traditional ''ʻinamona'', the fruits of the kukui are harvested, dried, and husked. The exposed dried nuts are roasted over hot coals until evenly blackish brown. They are then cooled, sometimes dipped in cold water to crack the secondary husk and expose the kernel. First ground with a stone and mortar, the crushed kernels are then mixed with alaea salt to prevent rancidity. In modern recipes, macadamia nuts is a substitute if candlenuts are not available. It is sometimes mixed with Edible seaweed, seaweeds, often accompanying meals or served with fresh fish. Uses ''ʻInamona'' is used in poke (Hawaii), poke and sometimes sushi. It enhances the flavor of the poke, which may be served "Hawaiian style" with a mix of sesame oil, limu (algae), limu, salt, and yellowfin tuna (''ahi'') or sometimes skipjack tuna (''aku''). Resources [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
