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Lomi Lomi Salmon
Lomi salmon (more commonly known as lomi-lomi salmon) is a side dish in Hawaiian cuisine. It is a fresh tomato and salmon salad and was introduced to Hawaiians by early Western sailors. It is typically prepared by mixing salted, shredded salmon with tomatoes, sweet Maui onions, and occasionally scallions, and sometimes crushed ice if it is not refrigerated. It is always served cold. The name ''lomi-lomi salmon'' is taken from the method of preparation. The shredding (dicing) and mixing of the salmon is done by massaging the salted fish with other ingredients by hand ( ''lomi-lomi'' is Hawaiian for "to massage"). Lomi-lomi salmon is a traditional side dish served at Hawaiian lū‘aus. It is said to complement traditional Hawaiian food consisting of raw diced ahi tuna, poke, kalua pig, laulau, and poi. Lomi-lomi salmon is a classic and integral part of most Hawaiian parties and gatherings, such as traditional luaus, and can be considered a Hawaiian ethnic food. See also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lomi Lomi Salmon
Lomi salmon (more commonly known as lomi-lomi salmon) is a side dish in Hawaiian cuisine. It is a fresh tomato and salmon salad and was introduced to Hawaiians by early Western sailors. It is typically prepared by mixing salted, shredded salmon with tomatoes, sweet Maui onions, and occasionally scallions, and sometimes crushed ice if it is not refrigerated. It is always served cold. The name ''lomi-lomi salmon'' is taken from the method of preparation. The shredding (dicing) and mixing of the salmon is done by massaging the salted fish with other ingredients by hand ( ''lomi-lomi'' is Hawaiian for "to massage"). Lomi-lomi salmon is a traditional side dish served at Hawaiian lū‘aus. It is said to complement traditional Hawaiian food consisting of raw diced ahi tuna, poke, kalua pig, laulau, and poi. Lomi-lomi salmon is a classic and integral part of most Hawaiian parties and gatherings, such as traditional luaus, and can be considered a Hawaiian ethnic food. See also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uncooked Fish Dishes
Uncooked is a New York-based company most notable for their snarky and strange greeting cards. Founders and creators Natalie Carbone and Armand Prisco started the company in 2004 after quitting their jobs in advertising. In 2006, they helped create a new brand image for MTV reminiscent of their unique tone and animation style. They also created a few animated spots that aired during the 2006 MTV Video Music Awards. Notable Fans In 2007, Kelly Ripa expressed her love of the cards by handing out cards to celebrity guests Vince Vaughn and Anderson Cooper during their interviews on Live with Regis and Kelly. In 2008, gossip columnist Perez Hilton Mario Armando Lavandeira Jr. (born March 23, 1978), known professionally as Perez Hilton, is an American blogger, columnist, and media personality. His blog is known for posts covering gossip items about celebrities, and for posting tabloid ph ... featured an animated version of one of their holiday greetings cards. References Exte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hawaiian Cuisine
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands. In the pre-contact period of Ancient Hawaii (300 AD-1778), Polynesian navigation, Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for ''poi (food), poi'', planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After First contact (anthropology), first contact in 1778, European cuisine, European and Cuisine of the United States, American cuisine arrived along with missionaries and whalers, who introduced their own foods and built large sugarcane Sugar plantations in Hawaii, plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into the side dish lomi salmon, lomilomi salmon. As pineapple and sugarcane plantations grew, so did demand f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon Dishes
Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus ''Oncorhynchus'') basin. Other closely related fish in the same family include trout, Salvelinus, char, Thymallus, grayling, Freshwater whitefish, whitefish, lenok and Hucho, taimen. Salmon are typically fish migration, anadromous: they hatch in the gravel stream bed, beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water throughout their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn (biology), spawn, and tracking studies have shown this to be mostly true. A portion of a returning salmon run ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poke (salad)
Poke ( Hawaiian for "to slice" or "cut crosswise into pieces"; sometimes anglicised as 'poké' to aid pronunciation) is diced raw fish served either as an appetizer or a main course and is one of the popular dishes in Hawaii. Traditional forms are ''aku'' ( skipjack tuna) and ''he'e'' ( octopus). ''Heʻe poke'' is sometimes called ''tako poke'' in places where the Hawaiian language is not spoken. Poke differs from other raw fish dishes in that it does not use citrus fruits as a curing agent. History Poke began with fishermen seasoning the cut-offs from their catch to serve as a snack. According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. It used skinned, deboned, and filleted raw fish served with Hawaiian salt, seaweed, and roasted, ground candlenut meat. This form of poke is still common in the Hawaiian islands. Beginning around 2012, poke became increasingly popular in North America.Vince DixonData Dive: Tracking the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fish Dishes
This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish, such as molluscs, crustaceans and echinoderms. Fish has been an important source of protein for humans throughout recorded history. Fish dishes Alphabetical list A * * * * * * * * B * * * * * * * * * * * * * * * * * * * C * * * * * * * * * * * * * D * * * * * E * * * * * F * * * * * * * * * * * * * * * * * * G * * H * * * I * * * J * K * * * * * * * * L * * * * * * * * M * * * * * * * * * * N * O * P * * * * * * * * * * * * * * * * Q * R * * * S * * * * * * * * * * * * * * * * * * * * * T * * * * * * * * * * * U * V * W * Y * * List by ingredient Raw fish dishes Salmon dishes * * * * * * * * * * * * Tuna dishes * * * * * * * * * * * * Gallery File:Arin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poi (food)
Poi is a traditional staple food in the Polynesian diet, made from taro. Traditional poi is produced by mashing cooked starch on a wooden pounding board, with a carved pestle made from basalt, calcite, coral or wood. Modern methods use an industrial food processor to produce large quantities for retail distribution. Water is added to the starch during mashing, and again just before eating, to achieve the desired consistency, which can range from highly viscous to liquid. In Hawaii, this is classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up (the thicker the poi, the fewer fingers required to scoop a sufficient mouthful). Poi can be eaten immediately, when fresh and sweet, or left to ferment and become sour, developing a smell reminiscent of plain yoghurt. A layer of water on top can prevent fermenting poi from developing a crust. History and culture Poi is thought to have originated in the Marquesas I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laulau
Laulau, otherwise known as Lū in Tonga, Palusami in Melanesia(Fiji) and Samoa, and Rukau in the Cook Islands, is a Polynesian dish consisting of cooked taro leaves containing fillings such as pork, fish or coconut cream. In old Hawaii, laulau was assembled by taking a few leaves and placing a few pieces of fish and pork in the center. In modern times, the dish uses taro leaves, salted butterfish, and either pork, beef, or chicken and is usually steamed on the stove. Laulau is a typical plate lunch dish and is usually served with a side of rice and macaroni salad. In the classical preparation, the ends of the luau leaf are folded and wrapped again in the leaf. When ready, all the laulau is placed in an underground oven called an imu. Hot rocks are placed on the dish, covered in banana leaves, and buried again. A few hours later, the laulau is ready to eat. See also * Cabbage roll *Callaloo * Laing (food) *List of stuffed dishes *Vine leaf roll A vine (Latin ''vīnea'' "g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poke (Hawaii)
Poke ( Hawaiian for "to slice" or "cut crosswise into pieces"; sometimes anglicised as 'poké' to aid pronunciation) is diced raw fish served either as an appetizer or a main course and is one of the popular dishes in Hawaii. Traditional forms are ''aku'' ( skipjack tuna) and ''he'e'' (octopus). ''Heʻe poke'' is sometimes called ''tako poke'' in places where the Hawaiian language is not spoken. Poke differs from other raw fish dishes in that it does not use citrus fruits as a curing agent. History Poke began with fishermen seasoning the cut-offs from their catch to serve as a snack. According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. It used skinned, deboned, and filleted raw fish served with Hawaiian salt, seaweed, and roasted, ground candlenut meat. This form of poke is still common in the Hawaiian islands. Beginning around 2012, poke became increasingly popular in North America.Vince DixonData Dive: Tracking the Poke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Hawaii
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands. In the pre-contact period of Ancient Hawaii (300 AD-1778), Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for '' poi'', planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their own foods and built large sugarcane plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into the side dish lomilomi salmon. As pineapple and sugarcane plantations grew, so did demand for labor, bringing many immigrant groups to the Islands between 1850 and 1930. Immigrant workers brought cuisines from China, Korea, Japan, the Phil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yellowfin Tuna
The yellowfin tuna (''Thunnus albacares'') is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian language, Hawaiian , a name also used there for the closely related bigeye tuna. The species name, ''albacares'' ("white meat") can also lead to confusion: in English, the albacore (''Thunnus alalunga'') is a different species, while yellowfin is officially designated ''albacore'' in French language, French and referred to as ''albacora'' by Portuguese fishermen. Description The yellowfin tuna is among the larger tuna species, reaching weights over , but is significantly smaller than the Atlantic bluefin tuna, Atlantic and Pacific bluefin tuna, Pacific bluefin tunas, which can reach over , and slightly smaller than the bigeye tuna and the southern bluefin tuna. The second dorsal fin and the anal fin, as well as the finlets between those fins and the tail, are bright yellow, giving this fish its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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