For centuries throughout Hawai‘i, people have depended on the ocean as a source of sustenance, ceremony, connection, navigation, and spiritual nourishment. Limu manauea and ‘ama‘ama featured in this print are an important part of that story.
Limu manauea, or ogo, is endemic to Hawai‘i and one of the most sought-after limu. This delicious limu is a favorite food in many cultures and holds a central role in traditional practices and ceremonies. Similarly, the ‘ama‘ama (striped mullet), was a prized fish for Hawaiian royalty and is featured in many mo‘olelo (stories). The pua‘ama (juvenile ‘ama‘ama) were caught in nets along the shoreline then raised in loko i‘a (fishponds) throughout the islands. Once harvested, they were eaten raw with limu or wrapped in ti leaves and cooked. Limu manauea and ‘ama‘ama populations have declined over the years. Their health and numbers are threatened by introduced species, habitat loss, pollution, stream diversion, and climate change.
The University of Hawai‘i Sea Grant College Program’s Pacific Region Aquaculture and Coastal Resource Hub works collaboratively with many local organizations, schools, scientific researchers, and businesses to help restore these culturally significant species and promote local seafood security. Practicing sustainable harvesting and putting traditional knowledge and stewardship into action is vital to ensure the continued abundance of these natural resources for future generations.
Learn More About The University of Hawai‘i Sea Grant College Program’s Pacific Region Aquaculture and Coastal Resource Hub.
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