Y is for YELLOWFIN AHI TUNA #AtoZChallenge

FOOD FOR THOUGHT

My daily #AtoZ posts combine two concepts in under-300-words per day:

an appealing food choice along with thoughts that spring to mind.

 

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Yellow-fin Tuna

My favorite 'ahi tuna poke (poh-keh) is made of glistening cubes of raw fish in a marinade of soy sauce, limu (sea algae or seaweed) and Maui onion. This is a staple at picnics; also a quick and delicious snack, especially when served on a bed of rice.

I don't eat this on a regular basis though because of the cost, $14.99 per pound. You can often get it on sale if you buy two pounds at $9.99 a pound. But it doesn't stay fresh long so if you can't eat two pounds of raw fish in one sitting, you don't really save money.

Fresh 'ahi poke bowl

For those who don't have access to a supermarket deli that sells fresh 'ahi, you can order it over the internet: 6-8oz. tuna steaks for $162.00, plus S&H. (No tax!) But if the order is Alaska 2-day air, the cost goes up an extra $20.00. If only Hawaii could send yellow-fin tuna to Alaska the way Alaska sends humpback whales to Hawaii!

Humpback whales from Alaska to Hawaii

 

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OCTOPUS POKE IS ONO AtoZChallenge

PUPUS, Hawaiian snacks similar to hors d’oeuvers, tapas, and canapés,

make up the third segment of my A-to-Z Challenge theme.

 ONO is the Hawaiian word for ‘delicious.’ My favorite pupu is poke (po-key), raw fish cut into cubes and seasoned with seaweed and shoyu (soy sauce) or sprinkled with sesame seeds. Any food that tastes great - broke da mouth is the Hawaiian Pidgin expression - is said to be ONO. 

Octopus (Tako) poke can be eaten alone or mixed with tomatoes, Maui onion, soy sauce, sesame oil, sea salt and chili pepper. I admit Ahi poke with seaweed and shoyu is more to my liking, though.

 



  

Ahi Poke





Octopus (Tako) Poke



 

Onion Salmon

 

 

 If you’re not into raw fish, onion-laced tofu poke with green peppers might be more to your liking.

 

Tofu Poke

Sunday brunch at the Oceanarium Restaurant in Waikiki’s Pacific Beach Hotel wouldn’t be complete without platters of Onion Salmon flanked by bowls of capers and cream cheese.
 

Greetings from the Oceanarium