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Fish and seafood from Hawaii
Palu is a Hawaiian relish made from fish head or stomach, or from a whole fish chopped fine with the gall bladder removed, mixed with roasted kukui nut relish, chilli peppers and seaweed, and left to season for a few days before eating with poi.
A short entry: the sources we found record only what is said here about Palu itself.
| Fish head or stomach, or a whole fish with only the gall bladder removed, chopped fine | [pukui-elbert][starbulletin1956] |
| Kukui nut relish (roasted kukui nuts) | [pukui-elbert][starbulletin1956] |
| Chilli peppers and garlic | [pukui-elbert] |
| Limu (seaweed) | [starbulletin1956] |
What changes: The gall bladder is removed and the whole fish is chopped fine
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Palu is a Hawaiian relish made from fish head or stomach, or from a whole fish chopped fine with the gall bladder removed, mixed with roasted kukui nut relish, chilli peppers and seaweed, and left to season for a few days before eating with poi.
Palu is a short-seasoned relish of fish parts with kukui nut and chilli, not a long salt ferment like bagoong or a fish sauce.
The Hawaiian Dictionary makes palu from fish head or stomach. The 1956 review removes only the gall bladder and uses the whole fish, chopped and mixed with chilli, limu and kukui nut, then left to season a few days before eating; it mentions no cooking of the mixture. FDA says the spores of Clostridium botulinum are very common and have been found in the gills and viscera of finfish, crabs and shellfish. It says fish that is salted, dried, pickled or fermented should be eviscerated first, because without that step toxin can form during the process. FDA says that without antitoxin and respiratory support, death from the toxin is likely.
Every number is labelled with how it is known. How this atlas is made
Abbott (1978) records raw fish mixed with chopped limu kohu as palu or poke.
