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Puhi — Hawaiian Eel

Hawaiian Fish

Overview

Puhi (Moray and conger eels, various species) were an important food fish in ancient Hawaiʻi. Many varieties inhabit Hawaiian reefs. The puhi pahu (conger eel) was particularly noted. Eel flesh is rich, oily, and flavourful — excellent grilled, smoked, or simmered. In modern Hawaiʻi, the Japanese unagi influence has added a sweet-soy glazed preparation. Ancient Hawaiians had deep knowledge of eel behaviour and habitat — specific reef caves were known to hold specific eel species, and this knowledge was transmitted across generations.

Key Principles

1. EXCEPTIONAL: Grilled puhi over kiawe, or braised in a soy-ginger sauce (Japanese-Hawaiian preparation).

Pro Tips

EXCEPTIONAL: Grilled puhi over kiawe, or braised in a soy-ginger sauce (Japanese-Hawaiian preparation).

Source

Pacific Migration Trail

Related Techniques

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Common Questions

What ingredients should I use for Puhi — Hawaiian Eel?

various Muraenidae/Congridae

Food Safety / HACCP — Puhi — Hawaiian Eel

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Kitchen Notes — Puhi — Hawaiian Eel

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Recipe Costing — Puhi — Hawaiian Eel

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