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Lomi oio. Lomi ʻōʻio is a raw fish dish in traditional Hawaiian cuisine using ʻōʻio (bonefish). [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. [4]
Hawaii regional cuisine. Hawaii regional cuisine refers to a style of cooking and the group of chefs who developed it and advocated for it as a distinct Hawaiian fusion style. The cuisine draws from local ingredients (including seafood, beef and tropical foods), and is a fusion of ethnic culinary influences.
Opah - Wikipedia ... Opah
Lampris guttatus is a large discoid and deeply keeled fish with an attractive form and a conspicuous coloration. They can reach a maximum length of 2 m (6.6 ft) and a maximum weight of 270 kg (600 lb). The body is a deep steely blue grading to rosy on the belly, with white spots in irregular rows covering the flanks.
BBQ Salmon. Whip up a quick and easy homemade BBQ sauce to brush onto each piece of salmon. Once baked, it becomes smoky, sweet, and spicy for the perfect weeknight dinner.
List of fish of Hawaii
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 ...
4. Cheeseburger Sliders. There's no need to form tiny burger patties when you're making cheeseburger sliders for a crowd. Just cook the ground beef and seasonings, then layer it on the Hawaiian ...