Provenance Technique Library

Hawaiian Shellfish Techniques

2 techniques from Hawaiian Shellfish cuisine

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Hawaiian Shellfish

Hawaiian Spiny Lobster — Ula

Hawaiian Shellfish

Ula (Panulirus marginatus, Hawaiian spiny lobster) is endemic to the Hawaiian Islands and differs from Maine lobster: no claws, sweeter tail meat, caught by diving or trapping. In ancient Hawaiʻi, lobster was gathered from reef caves by freediving. Modern harvest is regulated. The preparation is simple: boiled or steamed, served with butter (modern) or paʻakai (traditional). The sweetness of Hawaiian lobster is exceptional.

Hawaiian Shellfish →

Kona Crab — Hawaiian Swimming Crab

Hawaiian Shellfish

Kona crab (Ranina ranina, spanner crab) is caught off the Kona coast of the Big Island. Flat, distinctive appearance. The meat is sweet and delicate. Usually steamed or boiled and served simply. Not as well-known as Dungeness or blue crab but prized by locals for its sweetness.

Hawaiian Shellfish →