Oahu in Depth - Honolulu, Waikiki and Oahu - page 63

The daintier Chinese delicacy dimsum is made of translucent wrappers filled with fresh
seafood, pork hash, and vegetables, served for breakfast and lunch in Chinatown restaurants.
The Hong Kong-style dumplings are ordered fresh and hot from bamboo steamers rolled on
carts from table to table. Much like hailing a taxi in Manhattan, you have to be quick and loud
for dim sum.
For dessert or a snack, particularly on Oahu's North Shore, the prevailing choice is shave
ice, the Island version of a snow cone. Particularly on hot, humid days, long lines of shave-ice
lovers gather for heaps of finely shaved ice topped with sweet tropical syrups. (The sweet-
sour li hing mui flavor is a current favorite.) The fast-melting mounds, which require prompt,
efficient consumption, are quite the local summer ritual for sweet tooths. Aficionados order
shave ice with ice cream and sweetened adzuki beans plopped in the middle.
Ahi, Ono & Opakapaka: A Hawaiian Seafood Primer
The seafood in Hawaii has been described as the best in the world. And why not? Without
a doubt, the islands' surrounding waters, including the waters of the remote northwestern
Hawaiian Islands, and a growing aquaculture industry contribute to the high quality of the
seafood here.
The reputable restaurants in Hawaii buy fresh fish daily at predawn auctions or from local
fishermen. Some chefs even catch their ingredients themselves. “Still wiggling” and “just off
the hook” are the ultimate terms for freshness in Hawaii.
Although some menus include the Western description for the fresh fish used, most often
the local nomenclature is listed, turning dinner into a confusing, quasiforeign experience for
the uninitiated. To help familiarize you with the menu language of Hawaii, here's a basic
glossary of Island fish:
Ahi Yellowfin or big-eye tuna, important for its use in sashimi and poke at sushi bars and in
Hawaii regional cuisine.
Aku Skipjack tuna, heavily used by local families in home cooking and poke.
Ehu Red snapper, delicate and sumptuous, yet lesser known than opakapaka.
Hapuupuu Grouper, a sea bass whose use is expanding.
Hebi Spearfish, mildly flavored, and frequently featured as the “catch of the day” in upscale
restaurants.
Kajiki Pacific blue marlin, also called au, with a firm flesh and high fat content that make it
a plausible substitute for tuna.
Kumu Goatfish, a luxury item on Chinese and upscale menus, served en papillote or
steamed whole, Oriental style, with scallions, ginger, and garlic.
Mahimahi Dolphin fish (the game fish, not the mammal) or dorado, a classic sweet, white-
fleshed fish requiring vigilance among purists because it's often disguised as fresh when it's
actually “fresh-frozen”—a big difference.
Monchong Bigscale or sickle pomfret, an exotic, tasty fish, scarce but gaining a higher profile
on Hawaiian Island menus.
Nairagi Striped marlin, also called au, good as sashimi and in poke, and often substituted
for ahi in raw-fish products.
Onaga Ruby snapper, a luxury fish, versatile, moist, and flaky.