HER CAR WAS FOUND.
WELL, THIS MORNING
WE ARE JOINED BY A
DISTRIBUTION AND
SUBSCRIPTION BASED
PROVIDES CONSUMERS AND
RESTAURANTS WITH
HEALTHY, LOCAL SEAFOOD.
JOINING US NOW TO TALK
MORE ABOUT THEIR MONTHLY
COOK SERIES ARE MANAGING
PARTNER ASHLEY WATTS AND
LOCAL FISHERMAN, GOOD
MORNING AND WELCOME.
GOOD MORNING.
THANKS FOR BEING
HERE.
TALK ABOUT LOCAL IA.
THE IDEA STARTED BACK IN
2015.
WE TOOK IT FROM THERE
AND MADE IT WHAT IT IS
TODAY.
THAT SHORTENS THE SUPPLY
CHAIN NOD TO GET THE
CONSUMER FRESHER PRODUCT
AND A FAIR PRICE FOR
THEIR PRODUCT.
THE FOOD PRODUCERS
AREN'T PAID ADEQUATELY
FOR THE PRODUCT.
WHY WAS IT TO
IMPORTANT TO KIND OF
SHOW PEOPLE HOW IT'S
BEING DISTRIBUTED.
YOU CAN CHIME IN TOO
BECAUSE YOU'VE BEEN
FISHING YOUR WHOLE LIFE.
YEAH, IT'S REALLY
IMPORTANT TO KNOW YOUR
SEAFOOD.
MARKET PLACE NOW, FARM
TO TABLE.
SO WE'RE BOAT TO TABLE.
BY SHORTENING UP THAT
SUPPLY CHAIN, WE'RE ABLE
TO KEEP THE FISH FRESHER
AS WELL AS TAKE CARE OF
THE FISH IN THE BEST WAY
POSSIBLE.
AND ASHLEY, SPEAKING
OF FRESH FISH, WHAT DID
YOU BRING FOR US TODAY?
THIS IS A BLUE
MARLIN.
IT WAS CAUGHT BY THE
SUAREZ BROTHERS OUT OF
WAI'ANAE FIVE DAYS AGO.
THAT'S ONE THING WITH
OUR SEAFOOD IS WE'RE
ABLE TO TELL YOU EXACTLY
WHERE IT WAS DOWN, WHO
CAUGHT IT, HOW THEY
CAUGHT IT AND YOU KNOW
IT'S LOCAL.
YOU KNOW HOW IT WAS
TAKEN CARE OF AND YOU
KNOW THAT IT'S FRESH.
AND YOU'RE GOING TO
BE MAKING A DISH RIGHT
NOW THAT'S SIMILAR TO
SOMETHING PEOPLE WOULD
LEARN IN THE COOKING
SERIES THAT'S GOING ON
RIGHT NOW AND BASICALLY
TO TEACH PEOPLE HOW YOU
CAN COOK FISH, HOW IT
CAN BE EASY AND HEALTHY.
IN ADDITION TO
DISTRIBUTING THE SEAFOOD
BY SHOWING THEM HOW TO
PREPARE IT AND TAKE CARE
OF IT SO THEY CAN
FURTHER ENJOY IT.
THIS IS A BLACKENED FISH
LETTUCE WRAP.
YOU JUST HEAR AND CUT
THE TOP OF THE FILET OFF
AND YOU MAKE IT LIKE A
RECTANGLE.
THIS ONE IS KIND OF
THICK SO I'M GOING TO
CUT IT IN HALF AGAIN.
YOU MAKE A RECTANGLE.
THIS IS A BLACKENING
SEASON,
PRUEHOMME BLACKENING
SEASON.
YOU JUST COAT IT IN THE
SEASONING AND PUT IT ON
A PAN, IT'S BEEN HEATED
TO MEDIUM, MEDIUM HIGH.
WE SAW AVOCADO OIL.
IT'S A HIGH HEAT CONTENT
AND IT DOESN'T PERSON.
YOU'RE GOING TO LET IT
COOK PROBABLY A QUARTER
OF AN INCH ALMOST, NOT
HALFWAY THROUGH.
YOU DON'T WANT TO FULLY
COOK IT.
THAT'S THE THING WITH
MOST OF THE FISH IS IT'S
SO FRESH THAT YOU CAN
EAT IT RAW, SASHIMI.
THE GUYS TAKE THE UTMOST
CARE OF IT SO YOU CAN
EAT IT ANYWAY YOU LIKE.
THE DEMO DINNER SERIES,
WE HOLD THAT EVERY THIRD
MONDAY EASY.
THAT'S WHERE WE CUT AND
DISTRIBUTE THE FISH AND
SO WE HAVE IT THERE AND
YOU LEARN HOW TO COOK
VARIOUS THINGS OF THE
LAST NIGHT WAS SUSHI.
MESSIA FISH AND LAST
NIGHT WE HAD A GUEST.
LAST NIGHT WAS
OCEAN-FRIENDLY
RESTAURANTS AND THE NEXT
ONE WILL BE ROOTS CAFE
IN KALIHI.
WE PAIR IT ALL WITH
LOCAL INGREDIENTS THAT
YOU CAN FIND AT THE
FARMER'S MARKET.
PEOPLE CAN COME OUT TO
THE FARMER'S MARKET AND
GET ALL OF THEIR PRODUCE
AND FISH TO PREPARE A
MEAL, EVEN THE RICE.
WOW.
IF THEY WANT TO SIGN UP,
THEY CAN JUST LOOK AT
WHAT'S BEING TAUGHT FOR
A SPECIFIC MEDIA.
RIGHT.
WE ARE FLEXIBLE.
WE OFFER IT WEEKLY BUT
YOU CAN GET IT WHENEVER
YOU LIKE.
YOU JUST HAVE TO SIGN UP
FOR A TICKET FOR THAT
CERTAIN ONE.
THE SPICES YOU CAN
WE'RE JUST TALKING
STORY.
JUST LIKE THAT, IT'S
BEAUTIFULLY DONE.
I FEEL LIKE YOU CAN
SEAR THE OTHER SIDE.
IF IT DOESN'T STAY, YOU
CAN HOLD IT.
BREAD MYSELF AND I KNOW
A LOT OF PEOPLE ARE
GOING PALEO, KETO,
CERTAIN THINGS, THIS
ALLOWS YOU TO GO ON THE
GO AND NOT HAVE THE
BREAD ASSOCIATED WITH
IT.
AT THE FARMER'S MARKET
WE PREPARE THESE AND
SELL THEM AND WE PAIR IT
WITH A GRILLED PINEAPPLE
IN THE SAME PAN AND
PEOPLE REALLY LIKE THAT.
GIVE IT A FRUITY,
BALANCE IT OUT AND HAVE
A GOOD TASTE.
THE FISH, YOU SLICE IT
AND JUST LIKE IN THE
RESTAURANTS, YOU'LL SEE
HOW IT'S JUST PERFECTLY
RAW ON THE INSIDE SAND
SEARED ON THE OUTSIDE.
IF YOU NOTICE THAT YOUR
KNIFE STARTS TO GET --
IT'S TEARING A LITTLE
BIT.
YOU JUST CLEAN YOUR
KNIFE.
THAT'S THE SOLUTION TO
CUTTING CLEAN.
ALSO IF YOU WET THE
CLOTHE YOU'RE WORKING
WITH, THAT HELPS.
YOU MAKE IT LOOK SO
EASY.
THAT'S BEAUTIFUL,
ASHLEY.
IN THE NEXT SEGMENT
WE'LL BE MAKING?
MARLIN POKE.
YOU'LL TALK ABOUT