Hawaiian · II The Land & Sea
ʻAmaʻama — Mullet (The Fishpond Fish)
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Origin
Hawaiian Fish / Aquaculture
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Description
Mullet is prepared by multiple methods: raw (as sashimi or poke — the liver was considered a particular delicacy), salt-dried (like aku), baked in the imu, or pan-fried. The flesh is mild, slightly sweet, with a moderate fat content. Ancient Hawaiians ate mullet at all stages of its growth — each size had its own name (pua is the fingerling, kahaha is the juvenile, ʻamaʻama is the adult).
III
The Thread
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Flavour Context
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Pillars V — VII
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