Reading: Edible Hawaiian Islands

This issue of Edible Hawaiian Islands is devoted to fish, fishing, and fisheries. How fish gets from the sea to your plate, and everything in between.

Some interesting ideas on the future for “sustainable” fisheries by Jon Letman, and on raising fish “Loko” style by Rob Parsons.

We’re liking: Rob’s interview with Michael Kumuhauoha Lee, of the ‘Ewa Beach Limu Restoration Project–

Lee believes that modern Western aquaculture systems run into difficulties by trying to maximize dollar output, and by not looking at how true natural resource systems of abundance are created. “It is the Hawaiian belief,” says Lee, “that everything is a living being. The outer fishpond rock walls are like the skin–they are porous and allow zoo-plankton to pass through. Plankton and algae are among the most basic life forms.

“The fresh-water springs are like a circulatory system,” says Lee. “It is essential to set up a diverse biosphere, and to plant and seed the limu to attract the fish into the pond. Don’t disregard the vitality of the elemental systems, the safeguards and the knowledge that is already here.”