Hawaiian Pipi "Oysters"

Hawaiian Oysters or "Pipi Oysters" are made of the words "Pipi" that means oyster in Hawaiian and an "Oyster". It is a shellfish bivalve that were rich and fat in Hawaii due to the large oyster beds that once were cared for. When people refer to Hawaiian Oysters its the large variety of oysters that are in Hawaii, but also the more specifically the native oysters. The native oysters in hawaii are the Oahu Hawaiian Oyster (Dendostrea sandvicensis) and Black-lipped Pearl Oyster (pinctada margaritifera). The introduced oysters are Eastern Oyster (Atlantic.Crassostrea virginica) and the Pacific Oyster (Hiroshima. Japan. C. gigas) for its meaty flesh. Hawaii Oysters taste different and that is because of the specific area they are with the water, the marine life, the plants, and other factors as well. In the oyster world its called "Merrior" where a oyster is marked based on its taste difference from where it is grown. Its similar to wine's terroir meaning wine-territory, the merroir meaning water-territory. 

In Hawaii there was a time where Oysters were a more common thing to eat and people in Hawaii would accept that it would be on the table at an affordable price. As in many parts of the world it was important to know the oysters sourcing, and for some the oysters pedigree, and especially the taste, because it was important to selecting the right type for the right sort of preparation. Not only that, but some places specialized using particular oysters, for example before there were protections in Hawaii the areas surrounding the harbor had recipes that involved eating black-lip oysters and it was a sort of specialty of the area in pre-contact times. According to a Honolulu food writer, local oysters are “distinctly savory and kelpy,” reflecting the ocean they grow in and notes that local oysters taste of the sunny Pacific. 

"the pearl oyster was quite abundant and common on our table. Small pearls were frequently found in them, no doubt the copious inflow of fresh water favored their presence." Bishop, 1830

The End of Oysters being a Main Protein in Hawaii had all started when the places they were being farmed were being eyed up as military establishment for the United States. In 1872, general John Schofield led a scouting party to Hawaii for a military base and he writes back that Puuloa (Pearl Harbor) is the key to the central Pacific Ocean, valueless to them (native hawaiians), because they cannot use it, but more valuable to the United States than all else the islands have to give. It ends up being featured in the "Evening Bulletin" in an article called Hawaii Commands the Whole Pacific. So is there a way to bring back oysters to a level that it becomes one of the proteins that are eaten regularly? Looking more into it there is no clear answer yet if it can be grown-not-flown.

Oysters are featured increasingly in Hawaiʻi’s cuisine as there has been a resurgence through Food Sustainability. Historically they were a minor part of the diet with fish and limu (seaweed) being the main sources of food. Today, most of the oysters in Hawaiʻi are flown-not-grown and are enjoyed in many ways: raw on the half-shell with lemon or mignonette, grilled or broiled (e.g. Rockefeller or with garlic butter), baked in local sauces, or stirred into chowders and home made Hawaii oyster sauces. Some cooks add chopped oysters to stir-fries or noodle soups for flavor. Because oysters embody the “taste of the sea” purists often eat them plain— Local oyster farmers note that the Hawaiʻi oysters are so flavorful. But steamed remains the most popular. Due to the expensive costs of flying them to Hawaii the Oyster as well as many other things have become a mark of upscale dining.

“it is a sin to cook or even put anything on our oysters because they’re that delicious” -Noaa, Hawaii

Oysters have been made in a number of ways over the years with just a few that have been notable from restaurants. This list consists of the the name, the year, and possibly the place. Some of these are still possible to find, but the list is as follows: Oyster Tasting Menu, Oyster Cream Stew with Oyster Crackers, (1957), Oyster Burger, Fresh Blue-Point Oyster Cocktail Supreme (1958. Fisherman's Wharf), Marinated Oyster Mushroom Sticks broiled (1960. Pearl City Tavern), Oyster au Gratin in Avocado Special, (South Seas. 1965), Seafood Cake Noodle with Oyster Rolls (1960, Aiea Chop Suey), Oyster Katsu (1965), Oysters Rockefeller (1970. Yacht Harbor), Outrigger Oysters (1970), Stewed Oyster Hekka (Pearl City.1980), Fried Oyster Pork Hash and Fried Saimin (1990), Escargot-style Oysters (Waikiki. 1990), Oyster Pork Hash (1990), Ceviche Oysters (2022, Da Seafood Cartel), Garlic Steamed Oysters (2025. Lobster King), Oyster Katsu Sweet Bread Burger, Oyster Gratin (2025, Oyster Hale).

Honolulu saw its first raw-oyster bar opened at BLT Steak (2019), serving 3–4 oyster varieties according to Honolulu Magazine. Restaurants and bars that feature oysters include: Oyster Hale by Crush (modern Japanese raw bar), Herringbone Waikīkī (seafood grilled and raw), Maguro Brothers, The Pig and the Lady (Asian fusion with a $1 oyster happy hour), Bevy (four-seasons resort bar), Aina Steak & Seafood, and various hotel seafood buffets. These menus use Pacific oysters (from West Coast hatcheries), East Coast “Eastern” oysters, and specialty Pacific varieties like Kumamotos. – Local oyster farming has only recently developed in Hawaiʻi. Kualoa Ranch’s Moliʻi fishpond became the first shellfish farm certified for sale (2014). It produces triploid Pacific oysters which clean the pond’s rich plankton before being sold raw. After certification, Kualoa’s oysters went to its visitor center and nearby restaurants.

Keʻeia and other loko iʻa (ancient fishponds) are also experimenting with oysters. On the retail side, Hawaii relies almost entirely on imports. In 2014–2020 Hawaii imported an estimated 400,000 oysters per month (4.8 million per year) to meet the Hawaii Oyster Eating Demand. Kualoa’s farm contributes 4,000 oysters per month (48,000 per year), meanwhile the average Small-Sized Oyster Farm might bring in 100,000 oysters per month (1.2 million per year). Oysters grow faster in warm Hawaiʻi waters (six months to market-size vs. a year on the mainland), it’s feasible that local farms could meet all Hawaiʻi’s oyster consumption. They’re typically priced by the dozen ($30–40/doz for imported varieties) and accompanied by condiments (Tabasco, ponzu, lemon). 

Pacific Seafood Distribution (Honolulu) and other wholesalers bring in fresh live oysters weekly – typically West Coast Pacific varieties (e.g. Fanny Bay, Stella Bay, Penn Cove oysters from Washington/Oregon) and Eastern oysters from Maine/Canada. Sizable hatcheries (Taylor Shellfish, Coast Oyster Co., Goose Point Oysters) even moved spat-production to Hawaiʻi, shipping baby oysters off-island, so there are places to get small oysters.