Hawaiian historian Samuel Manaiakalani Kamakau noted that, “Fishponds were things that beautified the land. A land with many fishponds was called momona (fat).” It was with this quote in mind along with our desire to restore the abundance of He’eia Fishpond that we named this program.
The goal of this community-based economic development program is to research, develop, and feature various products and services from the fishpond and make them available to the public. In doing so, we aim to mutually benefit both the fishpond and those whom it can nourish.
Methods of aquaculture at He‘eia fishpond have changed over the decades as well as the environmental conditions in and out which impact those methods. Paepae o He‘eia is committed to growing safe and healthy food within the fishpond by combining the lessons and practices of our ancestors with the best available technologies of today. By adapting our aquaculture methods to the current state of the pond, we hope to provide physical nourishment to our `ohana and community into the future.
Moi (Pacific Threadfin) – Paepae o He‘eia has been successfully raising Moi since 2006. Availability is seasonal. Contact our office for more details. When available, Moi are normally sold during one-day sales or to restaurants. Announcements will be made through our e-newletters, this website, and social media.
Limu (G. salicornia/Gorilla Ogo) – Despite being an invasive pest, this seaweed is closely related to our native Manauea and common Ogo species that are commonly eaten in poke. This limu is a perfect crunchy addition to your homemade poke, makes a great namasu or seaweed salad, or can even be chopped finely and added to green salad as a garnish. We currently sell this limu for $3 per pound and orders can be made through our online store or over the phone. Check out our `ono limu salad recipe (link to recipe)!
Oysters (Pacific and Hawaiian) – In collaboration with UH-Hilo and Pacific Aquaculture and Coastal Resources Center (PACRC), we are currently researching the survivability and growth rates of two species of oysters present in He‘eia Fishpond. Preliminary tests are very encouraging. None are currently for sale. But, coming to a plate or restaurant near you soon!
He’eia Fishpond contains a wealth of resources that we are happy to make available to our community. Listed are some of the resources that we offer to the community. Please contact us for more information about these resources and to check on availability.
Limu – Farmers have used this invasive limu that grows in the fishpond as mulch to fertilize their gardens or lo’i with very productive results. The invasive limu we have are particularly high in potassium which is a critical nutrient for root crops. This is normally a “pick-it-yourself” type of resource where we will direct you to the spot and then you must gather it yourself. Occasionally, we do large group invasive removals and we have lots of bags that are available to pick up from our parking lot. Call for more information.
Mangrove Firewood – Mangrove is an introduced, invasive tree which grows abundantly around the edge of He‘eia Fishpond. The dense, hard wood, similar to Kiawe, is great for BBQ’s, imu, smoke houses, etc. We occasionally have this wood available as it is removed from the fishpond. Call for availability.
Mangrove wood – Mangrove wood is also resistant to termites and bugs, ideal for hālau construction, hula implements, picture frames, lomi sticks, etc. Call for availability and accessibility.
He’eia Fishpond Limu Salad:
- 1 pound Gracilaria salicornia limu (Gorilla Ogo/Robusta)
- ½ cup Shoyu
- ½ cup White Vinegar 2 Tomatoes, diced
- ½ Onion, diced
- 1 Cucumber, diced
- 1 Tbsp Kochujang or other spicy paste
- 1 lime juiced and zested
- 1 Tbsp raw sugar
Optional: 1 cap full Patis (Fish Sauce) and Dried `opae or cuttlefish to taste
Blanch limu in boiling water for 20-30 seconds or until it turns bright green. Drain and let cool. Cut limu into bite-size pieces. In a large mixing bowl combine vegetables and limu. In a separate bowl combine vinegar, shoyu, lime, sugar and mix in Kochujang until dissolved. Pour sauce over limu mixture and toss. Garnish with ‘opae or cuttlefish. Let soak in refrigerator for at least 1 hour. Enjoy!