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The dorsal and caudal fins are pale blue to lavender and have reddish-orange margins. [6] This species attains a maximum total length of 100 cm (39 in), although 50 cm (20 in) is more typical, and a maximum published weight of 8.2 kg (18 lb).
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.
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 ...
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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]
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Pseudanthias hawaiiensis, the Hawaiian longfin anthias, is a small colorful species of fish in the subfamily Anthiinae. It is often treated as a subspecies of P. ventralis, [2] but some authorities prefer to treat them as separate species. [3] It is endemic to reefs at depths of 26–219 m (85–719 ft) in Hawaii and the Johnston Atoll. [3]