Hawaii Cooks with Roy Yamaguchi Season 6 Episode 11 Going Fishin'

In season 6, episode 11 of Hawaii Cooks with Roy Yamaguchi, titled "Going Fishin'," viewers join Chef Roy as he heads out on a fishing adventure to catch fresh ingredients for his dishes. The episode opens with Roy on a small boat with some local fishermen, as they set sail into the Pacific Ocean. Roy explains that using fresh, local ingredients is key to creating delicious Hawaiian cuisine, and what's more local than fish that was just caught a few hours ago?

As they start to reel in their catch, Roy asks the fishermen about the different types of fish they're catching, and how they can be used in cooking. He's especially excited when they catch a large ono (a type of mackerel), which he says is perfect for grilling. Roy also catches some ahi (tuna) and mahi mahi (dolphinfish), which he plans on using for sushi rolls and ceviche.

Once they return to shore, Roy takes his catches to a local market, where he meets up with his friend and fellow chef, Mark Noguchi. Mark is known for his focus on sustainability and using local ingredients, and the two chefs discuss how important it is to support local fishermen and the Hawaiian fishing industry. Roy mentions that he's going to use the fish they caught to create some new dishes for his restaurant, and Mark offers to help him brainstorm some ideas.

Back in the kitchen, Roy gets to work on his dishes. He starts by filleting the fish, explaining the best techniques for getting rid of any bones or skin. As he works, he talks about the different flavors and textures of each type of fish, and how they can be used in different dishes. He also emphasizes the importance of using all parts of the fish, not just the fillets, to minimize waste.

One of the dishes Roy creates is an ono fillet with a miso glaze. He explains that ono is a firm, meaty fish that can stand up to strong flavors like miso. He makes a simple glaze with miso paste, soy sauce, and sugar, and brushes it onto the ono before grilling it. The end result is a perfectly cooked fish with a sweet and savory crust.

Another dish Roy makes is a sushi roll with ahi and avocado. He shows viewers how to properly cook and season sushi rice, and then demonstrates how to roll the sushi using a bamboo mat. He adds sliced ahi, avocado, and some spicy mayo, and then cuts the roll into bite-sized pieces.

Finally, Roy makes a ceviche with mahi mahi. He explains that ceviche is a dish where raw fish is "cooked" in citrus juice, which gives it a bright, fresh flavor. He combines diced mahi mahi with lime juice, red onion, cilantro, and jalapeno, and then lets it marinate for a few minutes before serving.

Throughout the episode, viewers get an inside look at the Hawaiian fishing industry, as well as some great tips for cooking with fresh seafood. Roy's passion for using local ingredients is evident in his cooking and his conversation with Mark, and viewers will come away with a new appreciation for the importance of supporting local fishermen.