Lomi Salmon- Hawaiian and Pacific Foods

This book belonged to my Mother when I was a child. The book is copyright 1940 and this copy is a 1953 edition. I remember my Mom bought it because she was planning a tropical party. It has chapters from many cultures: Hawaiian, Samoan, Chinese, Japanese, Korean, Portuguese and Filipino. There are descriptions of foods used, characteristic dishes, methods of serving and menus for each culture. About half of the book is information which is very interesting and the rest recipes. I would recommend this book to anyone interested in vintage Tropical/Asian cooking. This is their recipe for Lomi Salmon:

Lomi Salmon

3/4 pound salted or smoked salmon
1/2 cup onions
1/4 to 1/2 cup ice water
2 3/4 cups diced tomatoes (3 large tomatoes)
5 green onions (with tops)
1 teaspoon ice-cream salt
Clean and soak the salmon 3 to 4 hours in cold water. Drain, remove the bones and skin, then shred the fish into small pieces Peel and slice the tomatoes. Chop the onions fine. Combine the tomatoes and salmon; mash them with a fork. Stir in the ice water and onions, chill the mixture thoroughly, and serve it in small individual bowls.

The Hawaiians prefer using only green onions. They lomi (crush) the green onions with ice-cream salt using the fingers or wooden potato masher. When the onions are fine, add 1/4 cup water, then add the salmon and tomatoes. Add the remaining water, if desired

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