Types Of Hawaiian Fish Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
The most ubiquitous fish in Hawaii and the species best known,
outside t he islands, it has a sweet, mild flavor and flaky
texture. The pink flesh of this lean fish cooks white. Onaga,
Directions:
Mahi-Mahi (dolphinfish, dorado)
(red snapper)
This delicately flavored fish is a traditional favorite. It is
often served raw as sashimi at ceremonial occasions such as
weddings and New Year. Opakapaka (Hawaiian pink snapper)
Another year-round fish, opakapakas clear, pink flesh and
delicate
texture makes it ones of the most expensive Hawaiian fish.
Shutome (broadbilled swordfish)
Commonly compared to the finest cuts of beef, this rich oily
fish
with a mild, but distinct flavor, flavor is highly prized. Ahi
(yellowfin tuna and bigeye tuna)
Ahi is the Hawaiian name for yellowtail and bigeye, the islands
two most popular tunas. Their rich red flesh cooks white and is
suitable for almost any preparation technique, including
sashimi,
Japanese style raw fish and poke, a traditional Hawaiian raw
fish
dish. Ahi is typically graded into two categories. Number 2 or
fry
ahi is of lesser quality, but still excellent for cooking. The
highest quality
the deepest red color and highest fat
is
number 1 or sashimi grade and is prized for its flavor and
texture. Opah (moonfish)
This "good luck fish" was never sold by old-time Hawaiian
fishermen, they always gave it away. Opah have four colors of
flesh; orange behind the head and along the backbone, pink along
the belly, red in the cheeks and a bright ruby red inside the
breastplate. Tombo (albacore tuna)
Popular for broiling, tombo is the lightest and mildest of the
tunas. Care must be taken not to overcook this lean fish.
Simply Seafood Winter 1994
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp
(red snapper)
This delicately flavored fish is a traditional favorite. It is
often served raw as sashimi at ceremonial occasions such as
weddings and New Year. Opakapaka (Hawaiian pink snapper)
Another year-round fish, opakapakas clear, pink flesh and
delicate
texture makes it ones of the most expensive Hawaiian fish.
Shutome (broadbilled swordfish)
Commonly compared to the finest cuts of beef, this rich oily
fish
with a mild, but distinct flavor, flavor is highly prized. Ahi
(yellowfin tuna and bigeye tuna)
Ahi is the Hawaiian name for yellowtail and bigeye, the islands
two most popular tunas. Their rich red flesh cooks white and is
suitable for almost any preparation technique, including
sashimi,
Japanese style raw fish and poke, a traditional Hawaiian raw
fish
dish. Ahi is typically graded into two categories. Number 2 or
fry
ahi is of lesser quality, but still excellent for cooking. The
highest quality
the deepest red color and highest fat
is
number 1 or sashimi grade and is prized for its flavor and
texture. Opah (moonfish)
This "good luck fish" was never sold by old-time Hawaiian
fishermen, they always gave it away. Opah have four colors of
flesh; orange behind the head and along the backbone, pink along
the belly, red in the cheeks and a bright ruby red inside the
breastplate. Tombo (albacore tuna)
Popular for broiling, tombo is the lightest and mildest of the
tunas. Care must be taken not to overcook this lean fish.
Simply Seafood Winter 1994
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp