OP: Native Use of Fish in Hawaii

University of Hawaii Press, 1977. Paperback. Near Fine.

For those familiar with Alan Davidson’s books on fish and fish cookery, Native Use of Fish in Hawaii will be a welcome addition to the scholarship. This compact book, first published in The Journal of the Polynesian Society in 1952, takes a rigorous approach to not only the ecology of fish but also to the specific cultural and culinary relevance to Hawaiians.
 
American librarian and author Margaret Titcomb (1891–1982), with collaboration from Hawaiian scholar Mary Kawena Pukui (1895–1986), describe the ‘o’opu, for example, as a plentiful, carnivorous fish of both fresh and saltwater whose spawn, or hinana, are so prized that a person cleaning the little fish might intentionally fail to greet their neighbor so as to avoid an obligation to share.

The puhi paka eel is another delicacy, despite its ferociousness: its penchant for biting off toes, or even whole feet, incites fear among the locals. It will bite through hook and line and escape the nets, so adept fishers must lure it out of its rocky hovel and get it with a spear before it can be enjoyed.

Though no fully formed recipes are included, there are notes on usage, preservation, and, occasionally, flavor as well.

Our is an unused paperback issued in 1977. A great addition for fish or Pacific Island collections.