Native Hawaiian cuisine

The mahi-mahi ( ), common dolphinfish, dolphin or dorado (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. It is also widely called dorado (not to be confused with Salminus brasiliensis, a freshwater fish) and dolphin (not to be confused with the aquatic mammal dolphin). It is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish. These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean. In Italy it is called corifena,

Hawaiian raw fish dish

Hawaï food

native Hawaiian cuisine dish

Marlins are fish from the family Istiophoridae, which includes between 9 and 11 species, depending on the taxonomic authority.

Haupia is the Hawaiian name for a traditional coconut pudding found throughout Polynesia.

thumb|right|200px|Kālua puaʻa (kālua pig) Kālua () is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts. The word lūʻau is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours. The traditional lūʻau was eaten on the floor over lauhala mats (leaves of the hala tree woven tog

'''' is a Hawaiian dish made with taro and coconut. Considered a pudding, has a chewy and solid consistency like fudge or Southeast Asian dodol'', with a flavor similar to caramel or Chinese . Because taro is widely cultivated on the island of Kauai, taro products such as are often associated with the island. It is a well-beloved dish well documented by many non-Hawaiians since the late 1800s, sometimes found during festive occasions like .