I did this cooking show for Hawaiian Electric from 1989 till it ended around 2005. There's lots of great recipes that Hawaii residents love.https://www.hawaiianelectric.com/recipes
Shark—. What’s the Hawaiian sea weed along the shore used in Poke? Can’t think of the name. Can’t really have Poke without that.
In the past it was Maunawea also called Ogo with ground up roasted kukui nut and salt. Ogo is the most common limu in Poke Aku or Ahi. But, there are recipes with wai'wai'ole, which is a thick green fuzzy looking limu, and limu kohu. You could find Limu Kohu at Chun's reef in the 70's. My friend's mom would drive us up there to surf and she would harvest limu.
Today the poke has green onion, limu, sesame seed, sesame oil, and all kine other stuff depending on what your protein is.
If you are Oahu, you have to try the Poke at Tanioka's Fish market.
Where I grew up was once the spot for gathering limu on the beach. There would be so much limu along the beach, and sometimes it was a real pain in the ass. Nowadays, it's hard to find, you have to go into the water and look.
This was my uncle's recipe for Poke Ahi, he won a contest with this. He was also very fond of Waiwai'ole, but I never could handle that. Uncle Ted lived on the beach at Shark Country until he died around 2004. He bought one of the beach houses my grandparents ohana built in the early 60s. He knew that stretch of coastline better than anyone.https://www.hawaiianelectric.com/recipes/find-a-recipe/ahi-and-salmon-poki-(raw-fish-appetizer)
This is another good Ahi Poke recipe. Aunty Dolly's daughter and I were classmates in school, but but she passed away recently from cancer. Not sure if Aunty is still alive. They both were part of the Pu'uloa Hawaiian Civic Club, and Pu'uloa is the east end of Ewa Beach. Shark Country is at the west end.https://www.hawaiianelectric.com/recipes/find-a-recipe/ahi-poke
Here's a simple recipe for drying fish. When I grew up we'd dry fish and meat all the time. We were lucky to live in Ewa Beach were it's usually very hot and sunny. Dried Aku, Akule and other fish is great with beer. We'd usually take the dried meat and throw it on a hibachi (barbeque) to heat it up a bit make it a bit more tender. Pipi Kaula is dried beef, we'd use venison a lot.https://www.hawaiianelectric.com/recipes/find-a-recipe/dried-fish
I live on a barrier island so blue claw crabs are usually plentiful. I guess any type of crab would work for this. Here’s how I cook garlic crabs.
I use a wok, but any deep pan will do.
1. Prepaid the crabs by cleaning them. I do this by ripping off the backs and removing gill, guts and what
2. Sprinkle powered garlic on the crabs. Being sure to get both the meat side and the shell side.
3. Peel and chop your garlic. The amount depends on you taste.
4. Heat wok on high heat and add a few table spoons of oil. Sauté about half of your peeled garlic until it
It starts to cook. Be careful not to burn it. it’s very important to heat the wok to very hot before adding
5. Remove and reserve the cooked garlic then place the crabs in the hot oil. Stir crabs in the oil until almost
6. Return the reserved garlic and the remainder of the garlic from step 3, and finish cooking crabs.
7. Once crabs are done you can give a splash of white wine and a bit of butter to make a sauce
Make sure that you have plenty of napkins for your hands.
I caught these fromy kayak about a week ago. Fish tacos are always good, but my favorite is ceviche. Fish, lemon and lime juice, tomatoes, onions, serrano chiles, cilantro, avocados and salt. Most important ingredients are the chips and beer!
The son of my wife’s cousin is a marine science major in NC. He spearfishes and caught some African Pompano that he brought up to NJ at the end of the semester. He prepared it blackened and made some very good fish tacos for us last night. The fillets we dusted with Old Bay Blackened Seasoning, and placed in a cast iron pan with a little oil. It only took about 7 minutes to cook both sides. The rest of the meal consisted of chopped onion and tomato, a bit of guacamole (home made of course) lettuce and soft tortias.
Place the fish and topping into the tortious and fold. A very simple meal to cook and not a lot of fuss.
Yeah I love that Ceviche myself. And Pacifico is decent but prefer the Budweiser of Mexico--- Corona Extra.
Oh and "everything sits on a Ritz". Especially Ceviche.
Mahalo for all that good info and those recipes. Yes "limu" that's it. I miss good Poke here on the Mainland. Had a Poke appetizer at a SAN Clemente Sushi place with PeteC and Terry Senate recently. All it did was make me crave the real thing. I absolutely have to go Maui and Ohau this coming fall. Gonna make Pete go with me. Lowel