Dried Aku — Salt-Cured Sun-Dried Skipjack

Hawaiian

Aku is cleaned, split butterfly-style, rubbed generously with paʻakai (Hawaiian sea salt), and laid on drying racks in direct sun. In the Hawaiian climate (warm, trade-wind-dried), the fish reaches the desired consistency in one to three days: firm and leathery on the outside, slightly moist at the centre. The dried fish is stored and eaten as needed — sliced thin and eaten raw, or added to soups and stews for rehydration. The flavour concentrates dramatically during drying — every gram of water lost is a gram of flavour gained.

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