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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.
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] This archipelago and its oceans are physiographically and ethnologically part of the Polynesian subregion of Oceania.
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 ...
The bluefin trevally is a large fish, growing to a maximum known length of 117 cm and a weight of 43.5 kg, [2] however it is rare at lengths greater than 80 cm. [8] It is similar in shape to a number of other large jacks and trevallies, having an oblong, compressed body with the dorsal profile slightly more convex than the ventral profile, particularly anteriorly.
In Hawaii the species is referred to as 'ulua paʻopaʻo' or 'papio' when small. [8] A study on the phylogenetic relationships of the Carangidae-based primarily on osteology by Soko Gushiken found that Gnathanodon is closely related to and forms a monophyletic group with Caranx. [9]
Estuarine fish in both Hawaii and Australia have mostly fish-based diets, with crustaceans such as prawns and amphipods also of importance, and they are known to take more novel prey, such as spiders and insects, in these habitats. [22] [45] Juvenile turtles and dolphins were reported being found within the stomach contents of larger giant ...
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.
Poi is a traditional staple food in the Polynesian diet, made from taro.Traditional poi is produced by mashing cooked taro on a wooden pounding board (papa kuʻi ʻai), with a carved pestle (pōhaku kuʻi ʻai) made from basalt, calcite, coral, or wood.