On Thu, 08 May 2008 11:48:39 -0500, Conan The Librarian
wrote:

wrote:

Interesting. I've never had lomi-lomi salmon that was like what I would
call "ceviche," but hey, like I said, "ceviche" covers a lot of ground.
I thought it was smoked salmon, which by itself wouldn't necessarily
kill all the nasties, but freezing first and then smoking is sort of a
double whammy. Are you familiar with cold-smoked salmon? If so, was
what you had anything like it?

Nope, it wasn't smoked at all.

Well, that's why I asked about _cold_ smoked (or cured) - if you're not
familiar with it, it's markedly different that hot smoked.

I don't know if this was the "traditional" preparation of lomi-lomi

Neither do I...and in fact, don't know if it is "traditional," something
recently adapted, or even just something recently "invented"

, but it was in a little dive on Kauai (the Aloha Cafe, IIRC), so I don't have
any reason to doubt that it was authentic.

I know very little about true "native" Hawaiian food: I don't like poi,
but do like much of the other stiuff I've tried, and I understand, but
don't _know_, that much of what is now considered "Hawaiian" food is
late 19th-to-20th century introduction/adaptation from the US mainland,
Japan, other islands, etc. That's about it, so I have no basis on which
to comment "authentic." I'd wonder how/why Hawaiians got their
hands on salmon for it to be a typical "traditional" dish of any long
standing, but ???

As far as the similarity to ceviche -- that's what caught my
attention. Throw in some cilantro and a few serrano peppers and it
could have passed for it.

TC,
R