Cold-Smoked Taape

Taape was introduced to Hawai‘i in the mid-1950s as a food source, but preference for the Deep 7 Bottomfish of Hawai‘i resulted in this fish being considered less desirable.  

They thrive in our waters, and their increasing populations disrupted fisheries, as they compete with native fish.

There have been efforts over the years to increase awareness of taape and showcase just how delicious it can be.

For this dish, taape is lightly cured in a mixture of spices then cold-smoked and pan-fried.  It is accompanied by roasted potatoes and a local sweet corn sauce.