Conservation International Hawai‘i’s 8th annual Hawai’i Sustainable Seafood Month in partnership with Chef Hui is a month-long celebration of Hawai‘i’s unique seafood varieties and cultural practices surrounding sustainable seafood appreciation and preparation. This year’s theme for Sustainable Seafood Month is to create value-added seafood products to reduce seafood waste.

Menu

First/ Kampachi Head Cheese, Dill, Thai Chili, Black Garlic Remoulade, Skin Cracker
Second/ Fish Eye and Black Garlic “Caviar”, Old Poi Blini, Labneh
Third/ Aholehole Escabeche, Aholehole Waste Garum
Fourth/ Smoked Ahi Bloodline Panisse, Smoked Tomato, Ahi Scrape Tartare
Fifth/ Ahi Marrow, Mrs. Cheng's Tofu Pudding, Uni
Sixth/ Kampachi Bao, Crispy Kampachi Skin, Szechuan Pepper Glaze, Pickled Vegetables, Herbs
Seventh/ 48 Hour Prime Short Rib, Kampachi Bone, Umami Butter
Eighth/ Dessert