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An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. 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.
The Hawaiian fishpond was primarily a grazing area in which the fishpond-keeper cultivated algae; much in the way cattle ranchers cultivate grass for their cattle. [3] The porous lava walls let in seawater (or sometimes fresh or brackish water, as in the case of the "Menehune" fishpond near Līhuʻe, Kauaʻi), but prevent the fish from escaping.
Species of fish once farmed by ancient Hawaiians include the awa (milkfish, Chanos chanos), amaʻama (flathead mullet, Mugil cephalus), and the aholehole (Hawaiian Flagtail, Kuhlia xenura). The fishpond was listed on the National Register of Historic Places in 1996, as Kalepolepo Fishpond with alternate names Koʻieʻi.e.
The anchialine ponds of Waikoloa are part of Hawaiian culture and were preserved in 1985 as the Waikoloa Anchialine Pond Preservation Area maintained by the University of Hawaii. The brackish water lava pools located just at the coastline are fed by both freshwater springs from rain water and sea water making the ponds a unique microclimate ...
HONOLULU (AP) - The waters off the Hawaii's largest island are home to a half-million brightly-colored tropical fish that are scooped up into nets each year and flown across the globe into ...
Fish are preserved through such traditional methods as drying, smoking and salting. [2] The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the ...
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 ...
Many of the "poke bowls" found outside of Hawaii are more akin to Korean hoe-deopbap than Hawaiian-styled poke itself. Since the 1960s, most local grocery chains and standalone fish markets, and sometimes older superettes, in Hawaii have dedicated counters for poke where it is made in bulk and sold by weight. A few fast casual restaurants will ...