Poke that uses one of Hawaii's most common fish. It's a delicious and more sustainable option to ahi or salmon.

Enjoy your ahi over a dark leafy bed of spinach with a creamy, sweet and tangy balsamic dressing.

Wahoo > Steak... The grill was made to turn this protein into perfection.

Learn how to enjoy one of the best parts of the fish- the collar!

    Pohole Salad

Can also be made with green beans, watercress, purslane or raw okra

Ingredients

2 cups blanched pohole fern, cut into 1.5inch long pieces 1/4 cup shoyu 2 tbs fish sauce 3 tbs sesame oil

    Instructions

Combine and chill until serving. 

When seared on the outside and left rare in the middle ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak lover smile.

In this classic Chinese preparation, the fish is topped with scallions, cilantro and ginger, then doused with hot oil, which releases the flavor of the aromatics into the flesh of the fish.

Whole Fried Ta'ape

Enjoy a whole fish and an invasive species!

Ingredients several whole Ta’ape (or other small fish) gutted, gilled, and scaled peanut oil or other frying oil Cornmeal or Panko, enough to coat fish Salt Lemon wedges Directions Heat oil in deep frying pan or wok til slightly smoking Use a paring knife to make slits in the sides of the fish- this keeps the fish from curling up when frying. Lightly coat the fish in cornmeal or panko. Carefully add in the fish, making sure to lay fish away from you to prevent splashing Flip the fish after a couple minutes, depending on the thickness of the fish Take the fish out and place on a paper towel lined plate or baking sheet. Pat it dry with the paper towel and sprinkle with salt. Squeeze the lemon to taste. Serve with poi, cheese grits, fries, coleslaw, or even salad if you want to be healthy, lol.