This video is a professional's training guide to buying, cooking, and tasting Hawaii and Pacific islands seafood. The video covers the wide variety of flavour characteristics of Pacific seafood and the best methods to prepare it. This edition is aimed at chefs, retailers, wholesalers and distributors in the food service industry. It includes information on indicators of quality, types of tuna and tuna grading, cutting techniques for achieving maximum yeild on tombo, swordfish, mahi-mahi, opah and onaga, selling and how to train waiting staff and food service personnel. Recipes are also included by such chefs as Alan Wong, Jean Marie Josselin, Roy Yamaguchi, Patrick Callarec and Sam Choy.
Publisher: University of Hawai'i Press