Omilu is a type of ulua or jack/trevally fish, more specifically a bluefin trevally. In Hawaii, more than half of our papio/ulua are omilu! They are distinguished by their blue fins and blue spots, hence their name. I’ve caught this fish from fishing on shore and diving, they put up a good fight!
Omilu is a trophy fish
But for me it’s dinner, or lunch, whatever. There are a lot of ways you can cook omilu, but you don’t really have to. In this post, I’ll share with you my omilu sashimi.
Sashimi (Japanese) is thinly sliced raw fish
Like beef carpaccio, but with fish. When we think of sashimi, what first comes to mind is probably ahi (tuna) or salmon. But let’s not forget that other fish can be turned in to sashimi, too. Simply clean and skin your fish of choice, then slice into pieces about quarter inch in thickness.
If you’re concerned about what fish are safe to eat raw, check out this article, Keeping Hawaii Seafood Safe to Eat.
As you can see, it’s really easy to make omilu sashimi, no cooking required! Sashimi isn’t really meant to be dressed up–just simple, fresh, and clean. You just need a sharp knife, and maybe some shoyu and wasabi. Some sliced shiso (Japanese herb), if you’re fancy. You can also wrap the fish slices in the shiso. The shiso looks like basil with serrated edges but has kind of a minty flavor.
Raw fish is delicious. Do you eat raw fish, too?
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