Hawaiian Dining

At the Honolulu Fish Auction near Pier 38, buyers inspect up to 50 tons of fish daily, taking a notch from each tail to assess fat content and freshness before bidding. From that single marketplace, fish are loaded onto overnight flights to the U.S. mainland, Canada, Japan, and Europe, but the best of the catch stays local — and Hawaiians eat roughly three times as much fish per person as the rest of the country, according to auction manager Brooks Takenaka. This article cuts through the menu jargon to explain which Hawaiian fish to order, how they taste, what

I remember the first time I tried poi on a trip to Kauai. It was thicker than I expected, with a tang that took a few bites to understand. That moment — standing at a roadside stand, spoon in hand — is when I realised Hawaiian cuisine has a deep, plant-based history that predates the tourist luau menus by centuries. This guide covers the vegetarian dishes, key ingredients, and dining spots that make eating meat-free in Hawaii genuinely rewarding, whether you’re a long-time vegetarian or just looking to eat lighter on vacation. Hawaiian cuisine has a deeply rooted vegetarian