COMMERCIAL FISHERIES OF THE HAWAIIAN ISLANDS. 
751 
prepare them usually by drying. Most of this work is done on Hawaii, the district 
of Kona being especially noted for its dried fish. 
The nehu, while one of the smallest of the many species found around the 
islands, is the one usually dried by the dealers. Large pieces of bagging are spread 
on the ground, exposed to the full rays of the sun, and the nehu, in round condition, 
are laid on these. When the drying is completed they are placed in tubs and carried 
around the islands on carts, and are generally sold to the Chinese and Japanese for 
about 25 cents per pound. 
The piha, a fish about the same size as the nehu, is frequently prepared in the 
same way on Hawaii. 
The general method of preparing the larger species is as follows: 
The fish are split open from the back, except in the case of the opelu, which is 
opened from the belly, and the entrails removed. The fish are not washed before 
salting, as it softens them and they are apt to spoil. The larger fishes are scored 
along the side. They are then lightly salted and put in a container, where they are 
allowed to remain overnight. In the morning they are taken out, the salt shaken 
off of them, and they are put in a pan of fresh water, where the salt is thoroughly 
washed off, after which they are placed upon rude racks or boards, covered with 
cocoanut leaves, and allowed to remain until the sun thoroughly dries them. They 
are put under cover at night. When thus prepared, they will keep for some time. 
Opelu, amaama, akule, and aku are the species usuall} 7 preserved in this manner. 
In preparing the ahi (albacore) the fish is cut up in squares of about a pound 
each, which, except in localities where blow-flies are troublesome, are scored. The 
pieces are kneaded in salt until almost as round as a baseball and are then put out to dry. 
A considerable quantity of amaama was dried in Kauai during 1901, but it was 
all condemned when it reached the Honolulu market, owing to the alleged careless 
manner in which it had been prepared. It is very probable that with proper care a 
considerable trade could be built up by the fishermen who live in localities from 
whence fresh fish can not be shipped. 
Lima {algae ). — The natives are great lovers of limu, and the gathering of it for 
market forms quite a profitable business for numbers of women and children. It is 
prepared by rolling it into balls 2 or 3 inches in diameter, squeezing the water out, 
and sprinkling lightly with salt. Many varieties of algte are found around the 
islands, but only a few are used for food. Among these are limu lipoa, limu eleele, 
limu pakaeleawaa, limu mananea, limu lipeepee, limu lipaakai. 
FISH MARKETS AND THE HANDLING OF FISHERY PRODUCTS. 
There are six fish-market houses on the islands, one each at Honolulu (Oahu), 
Hilo (Hawaii), and Wailuku (Maui), and three at Lahaina (Maui). In addition, 
peddlers with small carts and on the backs of jackasses retail fish throughout the 
sections of inhabited country which are not convenient to the markets or to the 
fisheries. There is great room for development in. this phase of the business, however, 
as the inhabitants of some of the more inaccessible villages rarely have an opportunity 
to purchase fresh fish. 
F. C. B. 1903, Pt. 2—12 
