We were back at Humble Market Kitchin tonight, and his poké is soooo much better than that supermarket stuff. It was the salt and seaweed in particular that did it for me. That, and his misoyaki butterfish too. Presumably he used some kind of local Hawaiian butterfish; I'm not sure if it was related to gindara or not, but it was still deliciously rich and satisfying.
1 comment:
In Hawaii, Miso Butterfish refers to the recipe, not the fish. Miso Butterfish is usually made from a fish known as Black Cod, which is not part of the actual Butterfish, or Escolar family.
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