The rouget is part of the goatfish family. In Hawaii, the kumu is the king of 'em all, but moana and weke are also part of the family. On top of that, there are different varieties of moana and weke, but all of them have those whiskers on the bottom of their chin. These were cooked ala fritto misto. We fried them whole: guts, head, and all. Then we ate them whole. We made this one right in the Blu restaurant as an appetizer, along with fresh calamari. Michelle made three aiolis to go along with them: a black olive, yuzu caper, and local market paprika paste (isot). Ono.
