Is Lomi Lomi Salmon Raw? Answering This Common Question About the Hawaiian Dish

Lomi lomi salmon is a quintessential Hawaiian dish that has become popularized over the years for its unique flavors and textures. However, many who are new to Hawaiian cuisine often wonder – is lomi lomi salmon raw? The answer is a bit more nuanced than a simple yes or no.

What is Lomi Lomi Salmon?

Let’s start by understanding exactly what lomi lomi salmon is. Lomi lomi salmon is a traditional Hawaiian salad made from raw salmon, tomatoes, Maui or sweet onions, and sometimes avocado. The raw salmon is diced up into small pieces and then gently massaged or “lomi’d” with the tomatoes and onions, which is where the dish gets its name.

The lomi lomi technique is meant to soften the salmon and marry the flavors together rather than cooking the fish. Traditionally, the salad was made using the entire salmon, bones included, and lomi’d by hand. Modern versions often remove the salmon bones and tend to use higher quality salmon cuts like the fillet or steak.

Is the Salmon Completely Raw?

Now that we understand the basics of lomi lomi salmon, we can address the main question – is the salmon raw? The answer is yes, the salmon is raw Lomi lomi salmon is essentially a salmon ceviche, where the acid from the tomatoes “cooks” the salmon without heat

However, it is important to note that the salmon is not necessarily sushi or sashimi grade raw. Sushi and sashimi grade salmon has been flash frozen to kill parasites. The salmon used in lomi lomi does not go through this process. Rather, it relies on the acid from the tomatoes to eliminate any potential bacteria or parasites.

• The salmon is raw, meaning it is not cooked or cured in any way.
• It is not sushi or sashimi grade salmon that has been frozen to kill parasites.
• The acid from the tomatoes helps eliminate bacteria and parasites.

Food Safety Concerns with Raw Salmon

Since the salmon is raw there are some food safety concerns to be aware of with lomi lomi salmon. Here are a few risks and tips

• There is a risk of bacteria like salmonella with raw salmon. Be sure to use freshly caught fish and keep the salad refrigerated.
• Parasites like tapeworm can live in salmon. To reduce this risk, freeze salmon for 7 days at -4°F (-20°C) before using in lomi lomi.
• Pregnant women, infants, elderly, and those with compromised immune systems should avoid raw salmon because of the risks.
• Use caution when making lomi lomi salmon at home. Improper handling can lead to foodborne illness.

Following basic food safety practices like washing hands, preventing cross-contamination, and refrigerating leftovers is important. When dining out, only order from reputable restaurants using high quality, fresh salmon.

The Raw Salmon is Vital for Texture and Flavor

While raw salmon does introduce some risks, it is also vital to achieving the unique texture and flavor of authentic lomi lomi salmon The cubes of raw fish and the “lomi lomi” technique gives it the signature soft, tender texture. Cooking the salmon would drastically change this

Raw salmon also carries a subtle, delicate flavor. The natural taste and fatty richness of the salmon blends so well with the tomatoes, onions, and salt. Cooking would overwhelm these nuanced flavors.

So in the context of traditional Hawaiian cuisine, the raw salmon is integral to lomi lomi salmon, both texturally and for flavor. Handled properly, the risks of raw salmon are minimal compared to the rewards of an incredible dish.

How to Order and Eat Lomi Lomi Salmon Safely

If you want to try authentic lomi lomi salmon, here are some tips for enjoying it safely:

• Order from a high end Hawaiian restaurant you trust sources quality salmon. Avoid cheap buffets or poke stalls.

• Inspect the salmon first – it should be firm, shiny, and bright pink/red. Avoid if dull, slimy, or gray.

• Start with a small portion, especially if new to raw fish. Take note of any nausea or reactions afterward.

• Avoid if you are in a high risk group (pregnant, elderly, young child, immune disorder).

• Squeeze lemon or lime over it, as the acid helps neutralize bacteria.

• Don’t leave it sitting out unrefrigerated for more than 2 hours.

• Enjoy the unique textures and flavors of a beloved Hawaiian specialty!

Lomi lomi salmon is a fresh and flavorful Hawaiian dish with a savory, slightly tangy taste. It features salted salmon, diced tomatoes, onions, and sometimes other ingredients, creating a unique combination of textures and flavors.