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Ancient Hawaiian aquaculture. Before contact with Europeans, the Hawaiian people practiced aquaculture through development of fish ponds (Hawaiian: loko iʻa), 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 ...
Added to NRHP. January 17, 1973. Heʻeia Fishpond (Hawaiian: Loko Iʻa O Heʻeia) is an ancient Hawaiian fishpond located at Heʻeia on the island of Oahu in Hawaii. A walled coastal pond (loko iʻa kuapā), it is the only Hawaiian fishpond fully encircled by a wall (kuapā). Constructed sometime between the early 1200s and early 1400s, it was ...
Fish preservation. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1][2] Ancient methods of preserving fish included drying, salting ...
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.
Red pencil urchin – Papahānaumokuākea. The Papahānaumokuākea Marine National Monument (PMNM) (roughly / p ɑː p ɑː ˈ h ɑː n aʊ m oʊ k u ˌ ɑː k eɪ. ə / [2]) is a World Heritage listed U.S. National Monument encompassing 583,000 square miles (1,510,000 km 2) of ocean waters, including ten islands and atolls of the Northwestern Hawaiian Islands.
Designated HRHP. December 30, 1996. Kalepolepo Fishpond, known by its older name Koʻieʻi.e. Loko Iʻa, is an ancient Hawaiian fishpond estimated to have been built between 1400 and 1500 AD. The fishpond is located in Kalepolepo Park in Kihei, Maui. In 1996, the ʻAoʻao O Na Loka Iʻa O Maui (Association of the Fishponds of Maui) began ...
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]
The Portuguese immigrants came to Hawaii from the Azores in the late 19th century, [29] introducing their foods with an emphasis on pork, tomatoes and chili peppers, and built forno, their traditional beehive oven, to make pão doce, the Portuguese sweet bread and malasada. [4] Whalers brought in salted fish, which ultimately became lomi-lomi ...