All kine stuff

These are some shots from the Harris ohana.
Stories to follow

baitcasting with fresh tako

Here is a pic of a 9 and 11 pounder caught baitcasting with fresh tako. I caught the fish on a 24 bkn hook with 100 pound leader. The rod was an outcast slinger, and reel was a torium 30 with 50 pound line.

-Brandon Yoneda

To'au

This is Micah, Lexie, and a pretty big to'au. Micah was again using the deadly combo of a basic dunking rig and a live 'oama for bait. This time it was at night, "somewhere" in Kahuku. Steamed, chinese style...

Ahi Katsu

I think this dish was originally created by Chef Russell Siu, but it can be found very easily on the internet. If you haven't tried it yet, you're missing out. Super ono! It's all about the sauce....

Ahi Katsu
8 ounces Ahi
4 nori sheets
1 bunch spinach -- stemmed and diced
2 cups panko 2 eggs
1 ounce water
1 cup flour plus extra to dredge
1 quart vegetable oil
salt and black pepper

Wasabi-Ginger Sauce
1 shallot -- chopped
1 inch ginger -- chopped
1 tablespoon wasabi
1/4 cup rice vinegar
1/4 cup white wine
1 ounce heavy cream
1 ounce shoyu
4 ounces unsalted butter -- cut into 1 oz. cubes

Cut ahi into pieces as long as a nori wrapper and 1-inch thick. Spread nori sheets out. Line with spinach. Place one piece of ahi on each sheet. Season with salt and pepper. Top again with spinach. Roll and seal with water. Beat eggs with water and 1 cup flour. Consistency should be the same as pancake batter. Put extra flour in one plate and panko in another. Roll wrapped ahi into dry flour, then into batter mixture, and then into the panko breading, making sure all parts are covered. Deep fry in hot oil. Turn to allow even browning. Spoon some sauce onto small plate. Slice cooked ahi rolls into 6 pieces (about 1 1/2" pieces) and arrange on plate. Enjoy!

Wasabi-Ginger Butter Sauce Place shallot, ginger, wasabi, rice vinegar and wine into sauce pan on medium heat and allow liquid to reduce to about 1 to 1 1/2 tablespoons. Add cream and reduce by one half. Add shoyu and turn heat to low. Whisk in butter cubes one at a time until incorporated. Remove from heat. Place about 1 oz. of sauce on plate. Slice ahi rolls into 6 pieces and arrange on wasabi ginger sauce.

Derek's new boat

One of the first fishing outings on Derek's brand new-used 14' Boston Whaler produced some fun action for Derek and I.

On a super-glassy Saturday morning this past summer, Derek invited me for a short run out of Kaneohe Bay to test out his new toy. We launched out of Heeia Kea pier with high hopes of some fun action and headed towards Kualoa. Slow trolling and bottom fishing, we were able to pick up some moana, a couple of opelu, two awa awa, and even a little mahi. Overall, a fun day out in K-bay.

jed

Limu Poke

Ingredients:
1 lb aku or ahi (or whatever you got)
1 small maui (or any sweet) onion chopped (1" slices if prefer)
about 1/4-1/3 cup green onion chopped
about 1 cup cultured (or wild if you can) ogo (limu) chopped
about 1-1 1/2 tbl. inamona (kui nut)
hawaiian (rock) salt
sesame seed oil
optional: dried chili pepper flake or chili pepper water

Cut fish into bite sized cubes. Combine fish, onion, green onion, and ogo in mixing bowl. Season with inamona, rock salt, and sesame seed oil to taste. Enjoy with choice of beverage (like an ice cold heineken).
Careful-sesame seed oil is pretty strong, a little goes a long way. Also, when rock salt begins to melt, poke may taste saltier than when first prepared.
note: recipe is not exact, all proportions done to personal taste. If you like less or more of anything, make the adjustments, it's all good. Experiment, write back and share. It would be cool to try some new variations on the recipe.
-jed