Kumu — Goatfish (The Sacred Reef Fish)
Hawaiian Fish
Pan-fried whole (the traditional preparation), broiled, or steamed in ti leaves. Also eaten raw as sashimi or poke. The fish is small (5–16 inches) and typically cooked whole. The flavour is delicate and sweet — reef fish at their finest.
1. EXCEPTIONAL: Freshly caught kumu, pan-fried whole with paʻakai. The skin crisps, the flesh is sweet and tender. 2. GOOD: Fresh, properly cooked. 3. ADEQUATE: Market-bought, day-old. Acceptable for cooked preparations. 4. INSUFFICIENT: Overcooked or old enough to have lost its delicate sweetness.
EXCEPTIONAL: Freshly caught kumu, pan-fried whole with paʻakai. The skin crisps, the flesh is sweet and tender.
ADEQUATE: Market-bought, day-old. Acceptable for cooked preparations. INSUFFICIENT: Overcooked or old enough to have lost its delicate sweetness.
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What are common mistakes when making Kumu — Goatfish (The Sacred Reef Fish)?
ADEQUATE: Market-bought, day-old. Acceptable for cooked preparations. INSUFFICIENT: Overcooked or old enough to have lost its delicate sweetness.
What ingredients should I use for Kumu — Goatfish (The Sacred Reef Fish)?
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