Opihi and Kikapoo juice January 5, 2009
Posted by marksun in Dad, Hawaiian, sause, seafood.add a comment
Opihi live in herds on the rocks in the ocean splash zone. There are two basic kinds which we distinguish by the color of the foot – yellow and black – the yellow generally are considered to be better eating. Opihi, like most Hawaiian ocean wild-life, are seriously depleted by over-fishing. Fortunately, opihi are not anything like endangered, but edible/legal sized opihi are hard to find.
Kikapoo juice is what my dad used to call a mixture of Hawaiian red chili peppers, shoyu, vinegar, worchestershire sause, and ketchup. Dad did not remember where he got it the word or the idea; however, I can tell you that it’s from the comic character Li’l Abner whose over-all clad kin made kikapoo joy juice, out’n in the woods by the light of the moon.
Kikapoo juice – combine in small bowl -
- 2 hawaiian chili peppers, crushed
- 1 T shoyu
- 1 T vinegar
- 1 T worchestershire
- 2 T ketchup
That should be enough for 1 cup or so of fresh, raw, shelled opihi.
Giant opihi
Not too long ago, Joel gave me a present of frozen giant opihi about 3″ in diameter each that he had been cultivating. At this size , opihi are a tough and the flavor strong. Joel’s advice – big opihi are better cooked.
On the grill: dowse with kikapoo juice and roast in the shell on the grill until bubbling.
In the toaster oven: Make a foil catch pan and roast.
Slice the cooked opihi into strips to serve.
