The ocean and its barns have identified fish and various seafood as the main product of Hawaiian cuisine. Indeed, it is very attractive to use freshly caught fish, which is abundant around, and create delicious and nutritious dishes. Hawaiian cuisine has adopted a lot from neighboring nations, and nearby neighbors also have fish as a basis for national cuisines. What kind of fish is popular in Hawaiian restaurants?
The jewel of Hawaii’s national cuisine is the blue marlin. It is very popular not only on the islands, but all over the world. Tourist centers sell tours to catch this fish. Held an international championship marlin fishing. Many restaurants offer dishes from this delicious fish, the owner of a beautiful white meat. Their most common is marlin on skewers, grilled under a spicy garlic sauce. This is very tasty and healthy. In general, grilling is often used in restaurants in Hawaii.
The islands are home to many exotic fish that have a local name and are served in restaurants as a dish of national cuisine. One of them is mahi mahi fish. It is very good, cooked in a lemon-ginger sauce.
The proximity of Japanese and Filipino cuisine has determined the use of salmon in many dishes. Salads are especially often made from them. A delicious and popular salad is “Lamy Lamy” with smoked salmon. It also includes tomatoes, green and onion, and cayenne pepper.
Seafood is also often used in cooking dishes. Calamari is used for making salads and croquettes. Crab meat is very popular. Crab cocktails are prepared as a mix of several kinds of crab with the addition of lemon and spices. Scallops are popular with visitors to restaurants; they are cooked in batter.
In the press much is written about the benefits of fish and seafood. The cuisine of Hawaii provides an opportunity to improve health by consuming these valuable products.