|
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] |
