Dried aku is a staple snack of Hawaii. These scrumptious sticks of skipjack fish jerky are chewy on the outside and soft on the inside. They are salty strips of pure protein that are as energizing as they are addicting. In this video, I’ll show you how to preserve your fish in the traditional way of using salt, sunshine, and wind.
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Packed with fresh vegetables and minced fish, these little dumplings are absolutely addicting to eat. In this video, I use surgeon fish but any kind of fish will work. Gyoza is always a crowd-pleaser. But the knife work and folding skills involved make it a labor of love. So grab your friends and family and get them to pitch in and you will find that every succulent bite is well worth the effort!
This simple stewed tomato sauce recipe will be the foundation of so much of your cooking once you make it for the first time. Eat it simply with homemade pasta. Use it as a base for your venison chili or make it into tomato gravy that you braise a hind hog leg in. Bake it on catfish or use in in your favorite spaghetti and meatball recipe. It can also easily transform into a tomato soup or simmer with shrimp stock and corn cobs for a hearty...
Poke bowls are a staple form of comfort food in Hawaii. They can be sweet, salty, spicy, or all of the above. Customizing your own poke bowl is what makes them such a treat. The cold fish and hot rice combo demands that this dish is eaten upon serving and the variety of toppings to choose from is quite endless. Usually yellowfin tuna is the fish of choice for poke, but any fish that is good to eat raw and can be cubed into boneless, skinless...