Hawaiian fishpaste
Lomi ʻōʻio is a raw fish dish in traditional Hawaiian cuisine using (bonefish). 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.
It is a common preparation of the local recreational fly fishermen who catch this fish and is considered a special side dish at traditional lūʻau gathering for many Hawaiian families.
Background.
Native species of ("A. glossodonta", "A. virgata") live in inshore waters and move into shallow mudflats or sand flats with the tides. This made it one of the more common fish species able to be cultivated in ancient Hawaiian fishponds. Deep sea fish like aku, a popular fish for poke today, were reserved for the upper class according to the kapu system. However, was able to be consumed by the (commoner).
Like many fish dishes in ancient Hawaiian cuisine, fish was minimally prepared with a few ingredients and preferably eaten raw.
Preparation.
First, the is descaled, gutted, and filleted. The delicate flesh is then collected by scraping it off the skin and bones using a shell or spoon.
The collected flesh is massaged by hand, or (Hawaiian lit. "to massage"), to check for bones and scales then further massaged into a homogenous paste. Water is added to adjust the texture and consistency, and seasoned with salt.
Common native ingredient additions are inamona, fresh or dried limu or ogo, opihi, and fresh or dried shrimp. Tomatoes, onions or scallions, and chili can also be added. When is not available, finely minced ʻahi, aku, or ʻopelu, or other suitable fish can be substituted.
The texture of is similar to raw surimi. Raw paste not prepared for is commonly prepared for fishcake or fishballs. It is also very similar to namerō, a Japanese fish tartare.
References.
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