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| opihi sorted by size |
Art's cousin gave us some frozen opihi (limpet) a while ago... a LOT of opihi. We didn't want to tell him that we had no idea how to prepare them. Everybody in Hawaii knows what opihi are. They cling to rocks on the shoreline and they say everybody knows somebody who died while trying to collect some to eat. Opihi are difficult to get these days and expensive so we were really touched to receive this special gift.
The shells are beautiful and can be polished to make lovely jewelry. I think I still have a necklace made from an opihi shell. You can see some seaweed still growing on the backs of the shells.
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| My brother, Dennis and husband, Art |
We called my brother, Dennis to come and help us figure out what to do. I was afraid to touch the opihi for fear of ruining any of this precious supply. We were disappointed that my sister-in-law, Nancy couldn't come because she wasn't feeling well.
Dennis felt that grilling the opihi with a dollop of butter, garlic, pepper and garlic salt was the way to go.
Art wanted to do a Sumiso dressing using a recipe he found online.
(1 Tbsp. white miso, 2 tsp. sugar, 2 Tbsp. rice vinegar, 1 Tbsp. sake and 1/2 tsp. soy sauce)
Mom found another miso recipe that she thought would be better and did things her way. There was MORE than enough opihi for everybody to experiment with.
I kept going outside to check on Dennis' grilling. He grilled the opihi shell-side down with a bit of his butter concoction in each shell. Hot off the grill, it was scrumptious! I already declared his the best without trying the others'. I kept going out to nibble on more.
Butter makes everything taste good! It wasn't easy to grill them because when the butter dripped on the coals, it flared and sent sparks into the air. Poor Dennis!
Meanwhile, Art decided to pour boiling water on the opihi as his sister, Kay suggested. (Yes, her name is Kay also.)
It worked.
The opihi slid right off the shell!
Then he tried dropping it in boiling water in a steamer and pulling it out quickly. You could cook more at one time this way.
I put my camera down to help shuck the opihi from the shells.
These were the smaller ones. I gave Dennis the bigger opihis for the grilling which was a good move.
We had a whole lot of opihi!
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| Mom's opihi with miso sauce |
Mom's miso recipe was really delicious. I have no idea what she put in it.
Art's recipe was also good. In the end, we had to say they were all equally yummy.
Mom says the butter and garlic method made the opihi taste just like the escargot she had on our Alaskan cruise. Actually, opihi are saltwater snails so it makes sense.
We also had some nishime (Japanese stew), a hamburger-long rice-bean sprout dish of Mom's, and a quinoa salad.
It was all quite an adventure and tomorrow, we'll have left overs! Yae!



























































