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At the southeastern end of the archipelago, the eight "main islands" are (from the northwest to southeast) Niʻihau, Kauaʻi, Oʻahu, Molokaʻi, Lānaʻi, Kahoʻolawe, Maui, and Hawaiʻi. The Northwestern Hawaiian Islands include many atolls, and reefs. Due to Hawaii's isolation 30% of the fish are endemic (unique to the island chain). [1]
Commonly caught fish in Hawaiian waters for poke, found at local seafood counters include (alternate Japanese names are indicated in parentheses): [1] [2] [3] ʻAhi pālaha: albacore tuna (tombo) ʻAhi: bigeye tuna (mebachi) ʻAhi: yellowfin tuna (kihada) Aku: skipjack tuna (katsuo) Aʻu: blue marlin (kajiki), striped marlin (nairagi ...
Poke bowl, Maui, Hawaii Tako (octopus) poke with tomatoes, green onion, maui onion, soy sauce, sesame oil, sea salt, chili pepper Tuna is the most important fish in Hawaiian cuisine. [ 54 ] Varieties include the skipjack tuna ( aku ), the yellowfin tuna ( ahi ), and the albacore tuna ( tombo ).
Maui-style potato chips [51] Sesame seed candy; Shortbread; Shrimp chip; Taegu - sometimes made with dried codfish and sold alongside poke in the seafood sections of local grocery store, but often made with dried squid/cuttlefish in households [52] One-Ton chips (fried wonton strips) [53]
Most fish were cultivated in large fishponds or caught near shore in shallow waters and reefs. [10] Fishing and fish caught beyond the reef in the deep sea were reserved for chiefs according to the kapu system which regulated the way of life in Ancient Hawaii. [11] Poke began as cut-offs from catch to serve as a snack.
I`a (fish) and other seafood such as Opihi and Wana (sea urchin) were a large part of the Native Hawaiian diet, as the reef ecosystems surrounding the Hawaiian islands made for an abundant food source. Seafood was largely eaten raw and seasoned with sea salt and limu . This preparation gave birth to the now popular dish poke.
Three different styles of fish ponds are being reconstructed at the Kaloko-Honokōhau National Historical Park on the Big Island of Hawaiʻi. The non-profit ʻAoʻao O Na Loko Iʻa O Maui is restoring Kalepolepo Fishpond also known as Koʻieʻ - i.e. in Kīhei on Maui - using a mixture of volunteers and skilled stonemasons.
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 Hawaiian diet alongside fish and poi. [6] Hawaiians cultivated several varieties of seaweed for food as well as to feed fish farmed within fish ponds.
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