Lomi-lomi salmon

Hawaiians were first introduced to salmon around the early 1800s, as contract laborers sent to the Pacific Northwest. Salmon would have likely been traditionally prepared as poke. A typical relish was made of {{okina}}inamona mixed with dried {{okina}}ala{{okina}}ala (octopus liver) and ʻalaea salt. The poke was accompanied with several types of {{okina}}aka{{okina}}akai (onion), limu kohu and a large bowl of poi.{{cite web |title=Steamed Salted Sockeye Salmon - Kaiwakīloumoku - Hawaiian Cultural Center |url=https://kaiwakiloumoku.ksbe.edu/article/recipes-steamed-salted-sockeye-salmon |website=kaiwakiloumoku.ksbe.edu |language=en}}

A type of poke in essence, the name lomilomi is taken from the traditional method of preparation (Hawaiian for "to massage") where fresh fish is rubbed with salt in varying amounts to simply season it for flavor or to cure it for preservation.{{cite web |title=Cultural History of Three Traditional Hawaiian Sites|url=https://www.nps.gov/parkhistory/online_books/kona/history1e.htm#:~:text=Salt%20fish%20went%20especially%20well%20with%20poi%2C%20the,cooked%2C%20or%20boiled%20in%20a%20calabash%20%28gourd%20bowl%29.|website=www.nps.gov}} In the evolution of this dish from its poke origins, the salt salmon is then cubed into small ~1cm pieces and again massaged into chopped tomatoes and onions of about the same size. Some modern recipes call for scallions, cucumbers, chilis, additional salt, or lime, or even fish substitutes other than salmon and is typically served chilled or with ice.{{cite book |last1=Paneʻe. |first1=Tamar Luke |title=E Hoʻolako Mau, Volume II: All Hawaiian Cook Book |date=1987}}

When Captain James Cook arrived in 1778, he brought along with him the concept of preserved fish and meat—such as salted cod and corned beef—common rations of foreign navies, whalers, and traders.{{cite web |title=The Origins of Traditional Lomi Lomi Salmon Explained - Amor Nino Foods, Inc. |url=https://connect2local.com/l/697649/c/841086/the-origins-of-traditional-lomi-lomi-salmon-explained |website=connect2local.com |language=en}}

In the 1790s, Spanish horticulturist Francisco de Paula Marin brought tomatoes to the Hawaiian Islands. He was the first to successfully cultivate and raise tomatoes. De Paula Marin further popularized the planting of onions.{{cite web |last1=Bradley |first1=Harold Whitman |date=1 February 1974 |editor-last=Conrad |editor-first=Agnes C. |editor-link=Agnes C. Conrad |title=Review: Don Francisco de Paula Marin: A Biography, by Ross H. Gast and Francisco de Paula Marin and The Letters and Journal of Francisco de Paula Marin |url=https://online.ucpress.edu/phr/article-abstract/43/1/119/75483/Review-Don-Francisco-de-Paula-Marin-A-Biography-by?redirectedFrom=fulltext |website=Pacific Historical Review |pages=119–119 |language=en |doi=10.2307/3637598}}

In 1829, the Hudson's Bay Company, a fur trading company looking to expand its business in new resources discovered during the expeditions of the Northwest Passage, established an office in Honolulu to market the Pacific Northwest's abundant timber to a growing non-native settlement. The company would hire many Hawaiians as sailors and laborers in the fur and lumber trades.{{cite journal |last1=Spoehr |first1=Alexander |title=A 19th Century Chapter in Hawai'i's Maritime History: Hudson's Bay Company Merchant Shipping, 1829-1859 |journal=The Hawaiian Journal of History |date=1988 |volume=22 |url=https://evols.library.manoa.hawaii.edu/server/api/core/bitstreams/7c511195-176f-4411-a43a-c9acd1c74ac7/content}} The physical strength of the native Hawaiians had made an impression on the British.{{cite web |title=Hudson's Bay Company (U.S. National Park Service) |url=https://www.nps.gov/places/hudson-s-bay-company.htm |website=www.nps.gov |language=en}} Dozens were initially sent to their British Columbia facilities which also operated commercial fisheries at its Fort Langley trading post. Many were likely to have consumed fresh and cured salmon, which became a very important commodity.{{cite web |last1=St. Clair, Jr. |first1=William P. |title=HBC History Has a Hawaiian Chapter - Canada's History |url=https://www.canadashistory.ca/explore/fur-trade/hbc-history-has-a-hawaiian-chapter |website=www.canadashistory.ca |language=en |date=April 29, 2014}}

By 1840, around 300 to 400 native Hawaiian laborers were sent to the Northwest in vessels and at ports.{{cite web |title=Hudson’s Bay Company |url=https://imagesofoldhawaii.com/hudsons-bay-company/ |website=Images of Old Hawaiʻi |language=en |date=17 July 2022}} Many of these laborers chose to permanently settle in the Northwest after their contracts expired.{{cite web |last1=Adamson |first1=Jacob |title="Kanakas" settlers of the San Juan Islands - How Hudson Bay Company influenced resettlement of the San Juan Island by Native Hawaiians |url=https://islandhistories.com/items/show/30 |website=Island Histories |language=en}} For those returning to Hawaii, the voyage took about three weeks.{{cite web |title=Kanaka Timeline —Hawaii to the Pacific NorthWest |url=https://www.saltspringarchives.com/kanaka/barb/timeline.html |website=www.saltspringarchives.com}} Since fresh salmon would not last the journey, these laborers introduced salted salmon, which immediately became popular.

The practice of salting fish for preservation was already known to the ancient Hawaiians, and was often consumed with poi during periods when the regular fish supply was scarce or when fishing was not possible like during storms. Fish was preferably eaten raw with some alaea salt or sometimes seasoned with blood from the gills.{{cite book |last1=Holland |first1=Jerald J. |title=Land and Livelihood: The Kona Coast About 1825 |date=1971 |publisher=University of Hawaii |page=31}}{{cite web |title=Dried Akule - Kaʻiwakīloumoku - Hawaiian Cultural Center |url=https://kaiwakiloumoku.ksbe.edu/article/recipes-dried-akule |website=kaiwakiloumoku.ksbe.edu |language=en}} The families of missionaries found salted salmon to be a substitute for salt cod—the New England standby. Similarly, the Portuguese starting in the late 1800s brought with them bacalhau, a Portuguese salted cod.{{Cn|date=December 2024}}

The Northwest was exporting 3,000 to 4,000 barrels of salted salmon, mainly to Hawaii and Asia by 1835. Following the formation of a constitutional monarchy in Hawaii, the first tariff act took effect on January 1, 1843. The first vessel to make customs entry and to pay the ad valorem tax at three percent was the Hudson's Bay barque Vancouver from the Columbia River, January 6, 1843. The vessel's cargo consisted of 695 barrels of Columbia River salmon valued at $4,170 ($172,261 in 2023), and 160 twelve-foot four-inch planks valued at $307.20 ($12,690.31 in 2023). On this amount $134.32 ($5,548.70 in 2023) in duty was collected.{{cite web |title=$4,170 in 1843 → 2023 {{!}} Inflation Calculator |url=https://www.officialdata.org/us/inflation/1843?amount=4170 |website=www.officialdata.org |language=en}}

{{portal|Food|Hawaii}}

• List of fish dishes
• Lomi oio
• Poke
• Bacalhau
• Francisco de Paula Marín
• Hudson's Bay Company
• Poisson cru
• Salmon
• Salt cod

{{reflist}}

• Titcomb, Margaret, and Mary Kawena Pukui. “MEMOIR No. 29. NATIVE USE OF FISH IN HAWAII. INSTALMENT No. 1. Pages 1-96.” The Journal of the Polynesian Society, vol. 60, no. 2/3, 1951, pp. 1–96. JSTOR, http://www.jstor.org/stable/20703302. Accessed 13 Sept. 2023.

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Category:Salmon dishes

Category:Hawaiian cuisine

Category:Uncooked fish dishes

Category:Seafood dishes

Category:Raw fish salads