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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 ...
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.
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.
As Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. [ 1 ] After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their foods and built large sugarcane plantations .
The reef triggerfish was designated the official fish of Hawaii in 1985, [16] but due to an expiration of a Hawaiian state law after five years, it ceased to be the state fish in 1990. [17] On April 17, 2006, bill HB1982 was presented to the Governor of Hawaiʻi , which permanently reinstated the reef triggerfish ( humuhumunukunukuāpuaʻa ) as ...
It is the starch staple of the native Hawaiian diet. Laulau is made with beef, pork, or chicken and salted butterfish wrapped in taro leaves and then ti leaves. It was traditionally prepared in an imu. Poke (pronounced po-keh) is a raw marinated fish or other seafood salad (such as ahi poke or octopus poke).
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.
In Hawaiian culture, kūmū means foundation, a source, purpose, tree, and teacher which is similar to the fish's name: kūmū. When someone wanted to learn from a kumu they would provide a kūmū fish with their request, if the student’s learning was complete the teacher would return the kūmū fish.