I received a sample of Coho Salmon, currently grown in the Washington area, that if received well in Hawaii, could lead to a new farm-raised coho salmon business in Hawaii. I had three whole salmon and wanted to make as many different things with it to test its versatility and taste with each way. Salmon Tail roasted with Olives, Salmon Fish Head Curry in the Singapore style (I worked with Samantha on this one since I knew she hadn’t been to Singapore and was the only non-Asian in this morning's menu development meeting), Gravlax style, smoked side of salmon, salmon steaks, salmon tartare, salmon scallopine, pan-roasted salmon filet. Both Pineapple Room and King St. are sending out some pupus to see what the customer says. I wanted to find out what would sell, so the next time I get some, that’s where the attention will go. The eventual goal is to support this and feed everyone the salmon in hopes that we will have another farm-raised fish in the islands to supplement what we catch in the ocean wild------it seems like the sustainable thing to do going forward.
