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ORIGINALS EDITIONS JEWELRY ANTIQUES VISIT OUR CYBERCATALOG AT SUESWERDLOWART.COM APPOINTMENTS: VILLA LUNA STUDIOS 808 883-9543 • 345-0429 WAIKOLOA · HAWAII ISLAND G allerie L una S UE S WERDLOW ’ S ORIGINALS EDITIONS JEWELRY ANTIQUES VISIT OUR CYBERCATAL G AT SUESWERDLOWART.COM APPOINTMENTS: VILLA LUNA STUDIOS 808 883-9543 • 345-0429 WAIKOLOA · HAWAII ISLAND llerie S UE S WERDLOW ’ S One of the wondrous things about the Hawaiian Islands is the availability of amazing seafood including an array of fresh fish. With so many varieties to try, it’s easily possible to experience a new type of fish every night of the week. So the question becomes, what do you like and where do you start? To kickoff your fresh-catch adventure and start your checklist, here are a few not to be missed! Leah Lambros holds a Master’s Degree in Research andTheory in Child Development from California State University, Sacramento. She consults with top real estate agents and businesses on Cutco fine products and was inducted into the Vector Marketing Hall of Fame in 2008 with a record of over 3,000 satisfied clients. Leah _ knifeologist@yahoo.com | (530) 906-9180 Seared Ahi Bruschetta Monchong Ahi (ah’hee): Yellowfin tuna, typically served raw as poke, sashimi, or sushi Monchong (Mon’Chong): Pomfret species, clear, white flesh, flaky and tender in texture with a mild flavor Ono (oh’noh): Known as “delicious” or “very good to eat,” fillets of Ono are white and firm and typically grilled, baked or sautéed Opakapaka (Oh’pahkahpahkah): Pink Snapper, light and flaky, delicate in flavor Opah (Oh’pah): Moonfish, rich and creamy flavor, either baked or served raw Mahimahi (Mah’hee mah’hee): Meaning “very strong” in Hawaiian, this fish is white, sweet, and slightly dense Photos courtesy of Mala Ocean Tavern L uxury L iving P A C I F I C 76 TM