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The Akule (from the mackerel family) is an oceanic fish that is abundant in Hawaii's shallow coastal waters, and around the globe in tropical regions where they travel in large schools. Other common names for akule include chicharro, charrito ojon, purse-eye scad, coulirou, and goggle-eyed scad. They are an oily fish, and are excellent served raw and sliced for sashimi, fried, baked, grilled, steamed, smoked, or dried. They are culturally important to native Hawaiians who have fished and eaten them for generations. We are fortunate to be able to buy these tasty little fish here on the Hawaiian island of Moloka'i, when local fishermen sell them out of the back of their pickup trucks. For free recipes, check out my food blog: http://www.tastinghawaii.com/
March 9th, 2013
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