Shredded Fish Hash

Shredded Fish Hash is a Hawaii pan-fried Okazuya-style dish from the ocean that is similar to its relative the Corned beef hash patties that are from the land. are a classic. It would be made with stronger tasting seafood that were part of the food scraps with potatoes, onions, eggs, dredging-flour, and frying them up in canola oil. A puree with spices and sauce would be used if the dish focused on a specific sort of flavoring.  It falls under the category as a Hawaii Hash that is conveniently stored in the fridge as a snack or a home cooked dish that were found in homes that had an abundance of seafood.

The easiest way to tell the appearance of a Shredded Fish Hash is the white color of the hash with a tanned area where it has been pan fried. When there is Corned Beef Hash it is likely that it turns the color of reddish brown on the outside and a light red all around the patty. Recipes that use seafood in their hash are likely to have some sort of additional flavoring agent, but not one that overtakes the flavor of the ingredient, but compliments it. Also something different about Fish Hash is that it includes cooked carrots to add to the sweetness of the vegetable mix in the hash itself.

Hari Kojima would often use Tuna, Billfish, or Snapper in his recipes due to the strong flavor coming from the fish. A strong flavored fish is what is desired to make the patty stick out. Tunas that were used were: Bigeye Tuna, Yellowfin Tuna, and Skipjack (aku). A collection of billfish that were used were the A'u: Blue Marlin, Striped Marlin, Shortbill Spearfish, Broadbill Swordfish. An alternative to fish were the taste of crustacean with people using: Kanimiso with Crab, White Crab, Dungeness Crab, Canned Blue Crab Claws, and Slipper Lobster. [ref. Hari Kojima's Favorite Seafood Recipes]