Lomi oio

Lomi ōio is a raw fish dish in traditional Hawaiian cuisine using ōio (bonefish). 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.

It is a common preparation of the local recreational fly fishermen who catch this fish and is considered a special side dish at traditional lūau gathering for many Hawaiian families.

Background
Native species of ōio (A. glossodonta, A. virgata) live in inshore waters and move into shallow mudflats or sand flats with the tides. This made it one of the more common fish species able to be cultivated in ancient Hawaiian fishponds. Deep sea fish like aku, a popular fish for poke today, were reserved for the upper class according to the kapu system. However,ōio was able to be consumed by the makaāinana (commoner).

Like many fish dishes in ancient Hawaiian cuisine, fish was minimally prepared with a few ingredients and preferably eaten raw.

Preparation
First, the ōio is descaled, gutted, and filleted. The delicate flesh is then collected by scraping it off the skin and bones using a shell or spoon.

The collected flesh is massaged by hand, or lomi (Hawaiian lit. "to massage"), to check for bones and scales then further massaged into a homogenous paste. Water is added to adjust the texture and consistency, and seasoned with salt.

Common native ingredient additions are inamona, fresh or dried limu or ogo, opihi, and fresh or dried shrimp. Tomatoes, onions or scallions, and chili can also be added. When ōio is not available, finely minced ahi, aku, or opelu, or other suitable fish can be substituted.

The texture of lomi ōio is similar to raw surimi. Raw ōio paste not prepared for lomi ōio is commonly prepared for fishcake or fishballs. It is also very similar to namerō, a Japanese fish tartare.