 Lomi oio with ogo, dried shrimp, onions, tomato | |
| Course | Side dish |
|---|---|
| Place of origin | Hawaii |
| Serving temperature | Cold |
| Main ingredients | Bonefish (Albula), salt |
| Variations | Lomi salmon, Lomi iʻa (all fish in general) |
| Similar dishes | Poke, Namerō |
Lomi ʻōʻio is a raw fish dish in traditional Hawaiian cuisine using ʻōʻio (bonefish).[1][2][3] This dish is an heirloom recipe fairly unchanged since pre-contact Hawaii, and is a precursor or progenitor to the more well-known but en vogue poke seen today.[4]
It is a common preparation of the local recreational fly fishermen who catch this fish and is considered a special side dish at traditional lūʻau gathering for many Hawaiian families.[5]
- ^ "NOAA Live! Pacific Islands - Following ʻŌʻio: The Life of Hawaiian Bonefishes | NOAA Fisheries". NOAA. 13 December 2022.
- ^ "Nā Puke Wehewehe ʻŌlelo Hawaiʻi". wehewehe.org.
- ^ "Bonefish (Albula Vulpes) Fishing Tips, Locations +Oio Recipe". Kuuloa Kai. 12 April 2023.
- ^ Mishan, Ligaya (10 January 2018). "Home to Hawaii in search of poke". Honolulu Star-Advertiser.
- ^ "Holoholo: Papio not biting? Go chase oio!". Hawaii Nearshore Fishing. 5 April 2021.