Eels

Yesterday was a day trip to beaches of the North Shore. Gorgeous drive along the coastal King Kamehameha highway, a few pictures from which I’ve posted below. The blue-water beaches were spectacular, albeit crowded and rocky, and the rugged inland scenery was glorious as well.

So yes, I got my grilled Ono sandwich, and it was as fresh and delicious as yesterday’s; dinner was a sampler plate of Kalua pig, eel and seaweed steamed in a taro leaf, and spice-crusted blackened salmon. The salmon was a bit dry, and the pig a little salty and not as savory as what I’d had before, but the eel was sublime. I’m thinking I might be able to do something like the pig in a slow-cooker, and I can certainly grill some fish, even if I have to go to Boston to get it that fresh, but the eel — man, that’s tough. The taro leaf, however, has the feel and thickness of fresh green corn husks, which gives me some ideas about the intersection of the luau with the New England clambake.

I remember, when I was growing up, hanging out with the kids down by the dam who would catch the green freshwater eels with bits of hot dog on their fishhooks. Their mom fried the eels for them, they said. I’ll have to see about getting some.