Creative Cuisine for Hawaiian Reef Fish

There's more to Island seafood than ahi and mahimahi! Some of Hawai‘i's best-eating fish are the ones teeming just offshore — moi and mullet, papio and parrotfish, scad and snapper, kaku and kumu. Chef Elmer Guzman of The Poke Stop demonstrates great ways to prepare these local favorites, featuring 100 innovative recipes from Aholehole Etouffee to Akule Poke to Nohu Bouillabaisse. Here for the first time is a cookbook for Hawaiian reef and shoreline fish, complete with comparison charts, fish substitutions, wine pairings, fish cutting guide by Hari Kojima and Foreword by Chef Emeril Lagasse.