If you’re new to snorkeling, you’ll no doubt be amazed and impressed with the sights you’ll see off the Hawai’i coast.First: Hit a place such as Snorkel Bob’s for equipment, maps, and a fish card, for identifying the scaly creatures that await. (Or just look and appreciate.) Wear your rash guard for protecting your back from the rays while you’re looking below. It’s easy to sunburn unnoticed, since the water can keep you feeling cool, even when you’re burning up.

You might be interested to know that more than 20 percent of Hawaiian reef fishes are found nowhere else in the world. You’re also likely to see plenty of the state fish, the very common humuhumunukunukuapua’a, or trigger fish.

The Trigger fish, named for its defense mechanism of swimming to the nearest hole and erecting its first dorsal when threatened, was used in ancient times as fire fuel. The Hawaiians dried the fish and used the carcases to start fires for cooking more tastier fish.

Wherever you snorkel in the islands, you’re bound to find an eyeful of fish on which to figuratively feast. Enjoy!

Post from: The Hawaii Traveler

OK, a brief departure from Kaua’i Week for just a split second…

If you’re convinced that our 50th state is all about sitting back and watching the sun set while holding a lava flow cocktail, take note: Hawai’i is a multi-faceted place, where entrepreneurship and advances in commerce and technology thrive. For example, in recent news, Hawaii Oceanic Technology (HiOT), based in Honolulu, has taken the spotlight for developing an ecologically sound answer to fish farming.

Traditionally, fish farming has earned a bad rap for polluting waters and interfering with the natural oxygenation of waters. Addressing the dangers of fish farming is important because fish is the fastest-growing food group, and global demand has doubled since 1975.

HiOT’s technology intends to reduce the environmental impact of fish farming, and is patenting multiple technologies that make use of natural energy sources to sustain aquaculture and oceanic operations.

HiOT plans to concentrate on farming ahi tuna, a Pacific-friendly, carnivorous fish, and one that’s in high demand. HiOT is currently seeking a seed round of funding of $10-12 M to get their product, called the Aquasphere, in the water by 2009.

Post from: The Hawaii Traveler

Last Tuesday, we learned that the humumunukunukuapua’a regained its status as Hawaii’s state fish, even though there was some controversy over the matter. The humu’s opponents reminded legislators that the fish, also known as the rectangular trigger fish, isn’t unique to Hawai’i, and that the ancient Hawaiians held the less tasty humu in such low esteem that they used the dried carcasses as fuel for their fires.

Who knew a funny looking fish could be so controversial? Don’t worry, one thing is for sure: Eating fish in Hawaii is much simpler than declaring it a representative of the state. Here are a few fish you’re likely to see on your plate during your stay.

Mahimahi–If you don’t eat mahimahi during your trip, most will doubt you were really ever there. A dolphin fish, NOT dolphin, is  on every menu in Hawaii. It’s best fresh instead of from frozen; you’ll commonly find it adorned with almonds, but it’s good in a variety of ways.

Ahi Tuna–No doubt a familiar fish, no matter where you’re from, but you’re more likely to see it in the form of sashimi, or poke, a traditional Hawaiian way of serving chunked fish raw with chiles and other ingredients. A lot like ceviche, it’s a novel alternative to sashimi.

Ono–This fish is so delicious, it’s named after the Hawaiian word for delicious: ‘ono. Ono is a substantial, plentiful fish, similar to mackerel. It’s known as Wahoo on the mainland, and makes for a great filling in fish tacos and other delights.

Salmon–You might see something called lomilomi salmon (lomilomi meaning “massage”) on the menu, which is salmon shredded and kneaded into a tasty variety of other ingredients such as Maui onions.

Hawaiian Kampachi–a succulent fish that has one of the highest levels of omega-3 fatty acids in comparison to other fish. It’s usually farmed in an open ocean environment, making it environmentally sustainable.

Sushi lovers will find a glut of choices on every island, and of course, quality and prices vary wildly. When we’re unfamiliar with a restaurant, we often rely on Fodor’s food and restaurant reviews to guide us. You find a island-specific guides there for Big Island, Maui, Kaua’i, and O’ahu.

Photo by Flickr–Creative Commons, by clspeace

Post from: The Hawaii Traveler