Fish

  

The benefits of having a friend whose dad is a sushi chef is of course the best sashimi fish for dinner. Pictured is a beautiful onaga, salmon cuts, fresh ahi, a tray of uni, and abalone. Other dishes served were rib eye, sauteed clams, and a variety of sushi. Thanks for the invite!

Giant Clam Vongole

Two giant clams from New Zealand with meat so sweet that sauteing it with a simple vongole recipe less the pasta, was chosen for cutting some of it's ocean scent but also to preserve the natural flavors and juices. As a seafood lover, I melted in my seat with each bite. Removing them from the stove prematurely and allowing it to fully cook in it's own broth ensured that the meat would be as tender as top grade Kobe beef. Fresh parsley, hot peppers, and slivers of sliced garlic, heated in olive oil added to the overall richness of this dish.

A Handsome Two and a Quarter Pounder

This handsome two and a quarter pound Kona crab was caught off the waters of Molokai. Big on the shell he was skinny on the meat. I wish I knew how to tell if a crab is meaty or not inside or if it is all armor. Boiled in coconut milk, basil, onions, and some seasoning, the flesh was sweet and it left me wanting to eat another. Click here for another image of this Kona crab.