Ta’ape - Invasive Fish Species of Hawaii - Eat the Invasives - w/ Kimi Werner and Chef Mark Noguchi

Join Kimi as she brings along her dear friend Chef Mark “Gooch” Noguchi on a dive to show him how a simple act of putting the plentiful and invasive taʻape on the menu can be a positive win for our environment, economy, and our community. Later, he shows Kimi how to make his Peruvian style ceviche and a smoked taʻape dip. With the help of our nonprofit friends at Conservation International Hawaiʻi and Chef Hui, many of our favorite local chefs are starting to put taʻape on their menus. Mahalo to all the chefs, restaurants, fishers and organizers joining this sustainable seafood movement! Peruvian style ceviche recipe: Ingredients: Taʻape ~3 lbs. to make 1 lb. of finished meat Garlic 6 cloves Green chili peppers 2-3 pieces Cucumber 1 piece, deseeded and diced or bias cut Red Onion ½ piece, sliced paper thin Cherry tomatoes 1 cup, diced Oranges, whole 2 pieces, juiced Limes whole 5 piece, juiced Jalapeño peppers 1 piece, deseeded and diced Serrano peppers 2 pieces deseeded and diced Peruvian corn 2 cups, toasted Salt and Pepper to taste In a Japanese mortar and pestle (Suribachi), grind garlic with a good dose of salt, and lime juice. *NOTE: Grinding or pureeing garlic prevents the harsh enzymes from releasing into the air. It makes a mellower taste. Directions: Scale, gut, and cut into boneless skinless fillets Dice into small cubes making sure to remove any pin bones Use mortar and pestle (suribachi) to pound garlic into fine consistency Spoon orange juice and lime juice into the garlic ****See above Combine ingredients together Put in refrigerator and let sit for about 20 minutes Serve cold and enjoy! Smoked Taʻape dip: Ingredients: Taʻape ~3 lbs. Pickled onions ½ cup Green onions ½ cup Red onions ½ piece minced Cucumbers 1 piece deseeded and diced Mayonnaise ~½ cup Greek yogurt ~½ cup Hot sauce to taste Soda crackers 16 pieces (2 packages) Directions: Scale, gut, and fillet Taʻape with the skin on Season the fillets with salt and pepper Place fillets in a single layer on a pan Place the pan in smoker and smoke on low until cooked, approx 15-20 minutes Note: The Traeger smoker took about 20 minutes Take ta’ape out of the smoker. Use your hands to pull apart taʻape meat in a bowl. Be sure to take any remaining pin bones out. Combine mayonnaise, greek yogurt, salt, hot sauce, green onions, toasted peruvian corn and a squeeze of lime. Thoroughly mix ingredients together and serve on a soda cracker. Pro Tip: Place any fish guts and remaining parts in your compost bin to reduce food waste! To learn more about Taʻape and the people behind this sustainable seafood movement, visit https://www.conservation.org/places/h... https://www.chefhui.com/ a Variables production Executive Producer: Jhana Young Field Producer: Justin Turkowski, Lexi Kaili camera: Justin Turkowski edit: Lexi Kaili, Shane Grimes Follow Kimi on Instagram:   / kimi_swimmy.  .