Lomi salmon
From Wikipedia, the free encyclopedia
 |
This article may require cleanup to meet Wikipedia's quality standards. Please discuss this issue on the talk page or replace this tag with a more specific message. This article has been tagged since February 2007. |
Lomi salmon (more commonly known as lomi-lomi salmon) is a side dish, a kind of ("da kine") fresh tomato salad mixed with diced raw salted or smoked salmon seafood typical of Polynesian islands believed to have origin around the Hawaiian Islands. It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions, as substitute or to add color green onions, and flakes of hot red chili pepper, with crushed ice. Always served cold. Lomi-Lomi Salmon name is taken from the method of preparation off shredding (dicing) and mixing of the salmon is done by massaging the salted fish with other ingredients. Mixing is done by hand with a "massaging" (in Hawaiian) action, which gives the dish its name (lomi-lomi is Hawaiian for "to massage").
[edit] Ingredients
- 2 lb (1 kg) "lomi-lomi" (massaged) or diced salted salmon
- 10 - 12 ripe diced tomatoes,
- 4 Maui (sweet - gentle) onions, finely chopped
- 12 green onions, fine chopped
- 1 hot chopped red chili pepper
- 1 cup crushed ice (6-8, 1" crushed ice cubes)
- might be also served with limu a sea algae or shoyu sauce.
The raw salted salmon might be substituted by smoked diced salmon. (Salted salmon comes with various degrees of saltiness, so it's a good idea to taste it before making this dish. If it's too salty, you need to soak it overnight in enough water to cover and then rinse it twice before using.)
[1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12]
Lomi - Lomi Salmon is a traditional side dish also now a classic at modern tourist attraction Hawaiian lū‘aus, and it is said to complement traditional Hawaiian food consisting of sashimi, raw diced Ahi (tuna) poke, kalua pig (baked about 6 hours in an underground oven known as imu- the whole salted with coarse salt pig stuffed with hot rocks) served over steamed cabbage and rice, laulau, poi, the Polynesian staple made from the mashed root of taro plant mixed with water and fermented for about up to 3 days, frequently called "Hawaiian Yogurt", pipikaula smoked beef, haupia a coconut pudding or jelly. Before contact with the western world, Hawaiians called their important feasts an 'aha 'aina, now known as lū‘au in Hawaiian. Lū‘au, in Hawaiian and other Polynesian languages, is actually the name of the taro leaf. Lomi-lomi salmon is classic and an integral part of every Hawaiian party, or gathering luau and typical Hawaiian ethnic food. Lū‘au or feasts marked special occasions — traditional lū‘au] for the one-year-old baby, a graduation or wedding, the launching of a new canoe or another significant endeavor.
The color red in the Hawaiian religion has ritual significance, and the ancient Hawaiians offered kumu, a red-colored fish, to the gods. Because of the pink color of the salmon flesh, the Journal of American Folklore speculates that lomi-lomi salmon is a substitute for kumu, which is not normally served at luaus nowadays. [13]
