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Lomi ʻōʻio is a raw fish dish in traditional Hawaiian cuisine using ʻōʻio (). [1] [2] [3] 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.
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] The Hawaiian Islands comprise 137 islands and atolls, with a land area of 6,423.4 square miles (16,636.5 km 2). [2]
The "raw" seafoods listed above additionally can be cooked. The following have not been listed by the FDA safe for raw consumption, but are traditionally caught in Hawaii for consumption also: [14] Awa ʻaua: Hawaiian ladyfish; Hīnālea: wrasse; Kala ʻōpelu: sleek unicornfish; Laenihi: razorfish/ peacock wrasse (nabeta) Munu: doublebar ...
Okolehao is an old Hawaiian liquor distilled from the fermented root of the ti plant. [62] Hawaiian wine is produced mostly on the island of Maui and the island of Hawaii. Hawaiian beer is represented by the largest brewpub in the state, Kona Brewing Company. From 1901 to 1998, "Primo" was one of the most popular Hawaiian beers, and as of 2008 ...
Laulau, a traditional Hawaiian dish. Adobo; Cantonese dim sum influenced dishes such as char siu manapua, fun guo is known as "pepeiao" (meaning "ear" in Hawaiian), [46] gok jai or "half moon", pork hash are a normally twice as large than the usual shumai, and "ma tai su" a baked pork and water chestnut pastry [47]
It specializes in Hawaiian style plate lunches, such as chicken or steak teriyaki, shrimp tempura and slow-roasted pig with macaroni salad and rice.
While commercial taegu is commonly made with dried cod, most home recipes still use dried shredded cuttlefish as it is more widely familiar and available. Taegu is quite similar to the original Korean ojingeo-chae-bokkeum recipe in terms of ingredients. However, Hawaii recipes generally do not "bokkeum," or stir-fry, the seafood nor cook the ...
The Hawaiian butterflyfish was first formally described by the American ichthyologist Leonard Peter Schultz (1901-1986) in 1952 with the type locality given as Nanakuli on Oahu in Hawaii. [4] The specific name honours Spencer W. Tinker who discovered it in 1949, trapping them in fish traps at 90 feet (27 m) off Oahu, Hawaii .
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