Lomi oio
Lomi oio with ogo, dried shrimp, onions, tomato | |
| Course | Side dish |
|---|---|
| Place of origin | Hawaii |
| Serving temperature | Cold |
| Main ingredients | Bonefish (Albula), salt |
| Variations | Lomi salmon, Lomi iʻa (all fish in general) |
| Similar dishes | Poke, Namerō |
Lomi ʻōʻio is a raw fish dish in traditional Hawaiian cuisine using ʻōʻio (bonefish). This dish is an heirloom recipe fairly unchanged since pre-contact Hawaii, and is a precursor or progenitor to the more well-known but en vogue poke seen today.
It is a common preparation of the local recreational fly fishermen who catch this fish and is considered a special side dish at traditional lūʻau gathering for many Hawaiian families.