E Ho‘olako Mau, Volume II: All Hawaiian Cook Book. Tamar Luke Pane‘e. Page 152-153.
1 pound ulua fillet
1 tablespoon Hawaiian salt
2 teaspoons dry kukui ‘inamona
¼ teaspoon monosodium glutamate (optional)
¼ – ½ teaspoon chili pepper flakes
1 clove garlic; minced
1 small Maui round onion; sliced
Combine salt, ‘inamona, monosodium glutamate, chili pepper flakes and garlic.
Stir to mix. Sprinkle over poke. Add onions.
Gently toss to mix.
Ulua is a valued fish. Some ulua are grayish-black and slightly blue above, lighter below and white on the belly. They get dark soon after they die. White ulua is silvery in color and darker above. The flesh is firm and pinkish-white. It is delicious when breaded and fried, broiled, or baked. It makes excellent raw fish, sashimi-style, or poke (with ‘inamona, limu, chili pepper, and Hawaiian salt). Consequently, white ulua is priced higher in markets.
White ulua inhabit sandy beaches and may be seen day or night. Black ulua only feed at night and remain in deep caves during the day. It searches for food along sandy bottoms, coming close to shore to feed. It can grow up to 150 lbs, and the largest recorded weighed 191 lbs.
Young ulua are called pāpio and can weigh between 8 ounces and 10 pounds. At 10 pounds, pāpio are classified as ulua. Pāpio are plentiful during August to November. They swim in schools in shallow water along the shore and are easily caught that way.
‘Ōlelo No‘eau 145:
‘A‘ohe ia e loa‘a aku, he ulua kāpapa no ka moana.
He cannot be caught for he is an ulua fish of the deep ocean.
(Said in admiration of a hero or warrior who will not give up without a struggle.)