Lomi oio

Lomi oio is a traditional Hawaiian dish that features the oio (bonefish) as its main ingredient. The dish is a type of poke, a native Hawaiian dish typically made with raw fish and various seasonings.

Overview

The oio, or bonefish, is a species of fish found in the waters surrounding the Hawaiian Islands. It is prized for its firm, white flesh and delicate flavor. In the preparation of Lomi oio, the fish is typically filleted, deboned, and cut into small pieces. The fish is then massaged (lomi) with Hawaiian salt, a type of sea salt traditionally harvested in the islands.

Preparation

The preparation of Lomi oio involves several steps. First, the oio is caught and cleaned. The fish is then filleted and the bones are removed. The fillets are cut into small pieces, which are then massaged with Hawaiian salt. This process, known as lomi, helps to tenderize the fish and enhance its flavor.

After the fish has been massaged, it is mixed with other ingredients to create the final dish. These ingredients can vary, but often include diced tomatoes, chopped onions, and chili peppers. The dish is typically served chilled, and can be eaten alone or with other Hawaiian foods such as poi or kalua pig.

Cultural Significance

Lomi oio holds a significant place in Hawaiian culture. The oio is considered a prized catch among Hawaiian fishermen, and the preparation of Lomi oio is often a communal event. The dish is commonly served at luaus and other Hawaiian celebrations.

See Also

• Hawaiian cuisine
• Poke
• Luau